Easy Queso Dip
Serve this homemade queso with chips, on top of nachos, tacos, burritos…it will be good on almost anything in this book. You can’t go wrong with a big bowl of melty, salty cheese spiced just right.
Ingredients
For the creamy queso
- 1 tablespoon (1/2 oz) unsalted butter
- 1/3 cup chopped yellow onion
- 1 jalapeño, seeded and finely chopped
- One (4-ounce) can diced green chiles
- 1/2 teaspoon ground cumin
- 1 teaspoon chipotle chile powder, or chili powder
- Table salt
- 2 cloves garlic, minced
- 1 pound American cheese, cubed
- 2 ounces full-fat cream cheese, at room temperature
- 1 1/2 cups half and half
- 1 cup shredded Cheddar cheese
For serving
- Chopped fresh cilantro
- Jalapeño slices
- A drizzle of hot sauce
- Tortilla chips
Instructions
Make the creamy queso
- In a medium skillet over medium heat, melt the butter. Stir in the onion, jalapeño, diced green chiles, cumin, chili powder, and salt, to taste.
- Cook until the onion and jalapeño are softened, stirring occasionally, 5 to 7 minutes. Add the garlic and cook for 30 seconds more.
- Reduce the heat to low and add the cubed American cheese, cream cheese, and half and half. Stir together and cook until it’s smooth and creamy, 2 to 5 minutes.
- Stir in the shredded Cheddar cheese and mix to combine. Keep stirring the queso until the consistency becomes smooth and creamy, 2 to 4 minutes more. Taste and adjust seasonings, if desired. (If you want a “looser” queso, you can whisk in a little more half and half or water.)
Serve the queso
- Ladle the homemade queso into a serving bowl and top with chopped cilantro, jalapeño slices, and a drizzle of hot sauce. Serve with chips.
Nutrition
Serving: 0.5cup | Calories: 498kcal | Carbohydrates: 9g | Protein: 21g | Fat: 43g | Saturated Fat: 25g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1534mg | Fiber: 1g | Sugar: 5g