Queso Dip Recipe
Smooth and silky queso dip, made using NO velveeta!
Servings: 8 servings
- 8 oz block cheddar cheese shredded
- 1 Tbsp cornstarch
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- 1/2 medium yellow or white onion minced (about 1/3 - 1/2 cup)
- 2 cloves garlic minced
- 1 - 2 tomatoes diced
- 1/2 tsp kosher salt
- 1/4 tsp ground cumin
- 1/8 - 1/4 tsp cayenne pepper (optional)
- 12 oz can evaporated milk full-fat
- 4 oz diced green chiles drained
- 1/4 cup chopped fresh cilantro
- 1 - 3 Tbsp milk (if needed)
In a medium mixing bowl, combine shredded cheese and cornstarch, stirring well to coat. Set aside.
Heat butter and oil over MED HIGH heat in saucepan. When hot, add minced onion and cook for 3-4 minutes, until soft and slightly charred.
Reduce heat to MED and add garlic and tomato and cook 1-2 minutes. Stir in salt, cumin, and cayenne pepper.
Add evaporated milk and cheese mixture. Stir in diced green chiles. Turn heat down to LOW and stir until cheese melts completely and mixture turns into a smooth cheese sauce.
Stir in cilantro and some milk if needed. Keep in mind, queso will thicken as it cools (usually I don't need to add any milk).
Remove from heat and serve warm.
Calories: 914kcal | Carbohydrates: 61g | Protein: 46g | Fat: 55g | Saturated Fat: 34g | Cholesterol: 195mg | Sodium: 932mg | Potassium: 1899mg | Fiber: 1g | Sugar: 58g | Vitamin A: 2598IU | Vitamin C: 21mg | Calcium: 1674mg | Iron: 2mg