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Place a small-medium pot over medium heat.
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Add garlic and jalapeño, saute for 3-4 minutes to soften, then add almond milk and seasonings.
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Whisk in the xanxtham gum until full incoporated.
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Slowly start adding cheese. Stir and add by the handful, until the dip comes together. Serve immediately, or keep warm in a appropriate container.