Queso Dip Recipe
Smooth and silky queso dip, made using NO velveeta!
Servings: 8 servings
Calories: 914kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
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
