Mix the whipped cream, milk, mustard, the chilli flakes and the harissa paste in a saucepan and let it get hot until it simmered very gently. Gradually add the processed cheese to the saucepan while stirring constantly with the whisk.
The dip will then become a little thicker over time, but not too thick. At the end, add a tablespoon of white wine vinegar and, if necessary, chilli flakes.
The dip gets very spicy and is more suitable for people who like to eat very spicy. It is served with nachos, of course.
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