Hope you’re hungry. New York City’s hot dish of the moment is a bowl of melted cheese topped with beef, guacamole and sour cream and served with an unlimited supply of tortilla chips. It’s not exactly “clean eating,” but it is delicious.

Since it opened in March in Gramercy, Tex-Mex restaurant Javelina (119 E. 18th St.; 212-539-0202) has been mobbed.

The must-have menu item is the Bob Armstrong ($12) — a refined version of a Texas classic that features a hearty bowl of the melted cheese dip known as queso, with the aforementioned toppings.

“It’s one of our most popular items, for sure,” says owner Matt Post, a Dallas native who’s lived here over a decade.

The dish is named for a Texan politician who was a regular at a restaurant called Matt’s El Rancho in Austin.

One day in the 1960s, he asked the owner’s teenage son, Matt Martinez Jr., to make him something different, and his namesake dish was born.

In 1992, Martinez Jr. moved to Dallas and opened his own place, Mattito’s, not far from where Post grew up. Eating the Bob Armstrong at Mattito’s was a quintessential part of Post’s childhood.

It wasn’t a key part of Javelina chef Richard Caruso’s youth, though. He grew up in Bensonhurst, Brooklyn, and says he doesn’t always understand the queso craze.

“I do like it, but some of these people are just insane over it, it’s almost religious,” he says.

When it came time to put the dish on the menu, they considered calling it something more descriptive than “Bob Armstrong,” but then the former land commissioner died, at the age of 82, just before Javelina opened.

Having his name on the menu seemed a fitting tribute. “I think he would be pretty proud,” says Post.

Here, a look at all that goes into the dish:

Queso

Chef Richard Caruso and Javelina owner Post took a trip to Texas last fall to sample dozens of quesos to get theirs right.

“A lot were thicker and not as tangy [or they] kind of sat on your palate too long,” Caruso says. “We wanted to make it a little bit lighter, a little bit thinner.”

The chef won’t reveal his exact recipe — though customers and fellow toques are clamoring for it. “I don’t tell anyone,” he says. “I haven’t told my wife.” He will say that it’s made from three domestic cheeses, fresh peppers and spices.

“There’s not a ton to it, but the devil’s really in the details,” says Post.

Sour cream

Nothing fancy here; it’s just Breakstone’s.

House-made tortilla chips

Yellow corn tortillas from Best Mexican Foods in Chester, NY, are hand cut and fried up fresh, two to three times per service. Servers replenish customers’ chips often, so they always have a warm basket.

“One of the first pieces of equipment we bought was a chip warmer,” Caruso says.

Beef

“It’s a picadillo, a very traditional blend of Tex-Mex spices,” says Caruso of the meaty component. Ground chuck is sauteed with “a little oregano, a little clove, a little chili powder, onions, garlic and a more-than-healthy dose of cumin” for 20 to 30 minutes, far longer than one would typically cook ground beef. “The flavor really gets forced into the meat, and it really forces all of the fat off,” the chef says.

Garnish

A sprinkle of pico de gallo, fresh cilantro and a scattering of cotija cheese — “kind of a Southwestern Parmesan, very mild in flavor,” says Caruso — top off the decadent dip.

Guacamole

Caruso keeps it super-simple: just avocado, tomato, cilantro, white onion and jalapeños. He eschews the usual lime juice.

“I just don’t think it belongs in guacamole,” he says. “It takes away from the flavor of the avocado.”

The lack of lime, which helps keep avocado from turning brown, means the kitchen has to keep it extra fresh.