Queso Dip
Creamy queso dip made with real cheese
Ingredients
- 2 1/2 cups sharp cheddar cheese, freshly grated
- 1 tbsp cornstarch
- 1 tbsp butter
- 1/3 cup finely chopped onion
- 1 tsp minced garlic
- 1 13-oz can evaporated milk, no low fat
- 1 14-oz can fire roasted petite diced tomatoes
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1 4-oz can chopped green chiles, fire roasted
- 1/4 cup chopped cilantro
- 2-3 tbsp milk
Instructions
- In a small bowl, toss cheese and cornstarch. Set aside.
- In a medium saucepan, melt butter over medium heat. Add garlic and onion and cook slowly for 3 minutes. Add drained tomatoes and cook 2 minutes.
- Add evaporated milk and cheese, Stir in chiles and spices. Continue stirring until cheese melts and becomes a silky sauce. Add cilantro
- Stir in milk, as needed, to adjust consistency. Dip will thicken as it cools.
- Remove from heat and serve.
- Store leftover queso dip in the refrigerator. Dip will thicken when cool. Reheat in microwave adding additional milk as needed.
Notes
- Pre-packaged grated cheese will not melt smoothly. Use a block of cheddar and a box grater to grate.