Simple Recipes for Every Day
Queso Dip

- Serves: 8
- Prep Time: 12 min
- Cook Time: 12 min
Ingredients
- 2 Tbsp Butter or olive oil
- 1/2 medium onion, finely chopped about 1/3 cup
- 1 Roma tomato, seeded, finely chopped about 1/2 cup
- 1 (4 oz) can green chiles
- 3/4 tsp kosher salt
- 3/4 tsp ground cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1 Tbsp cornstarch
- 1 cups whole milk
- 1 lb American cheese, shredded (white, yellow or 8 oz of both. Get a high quality brand from the deli counter, in block form, not sliced)
- Cilantro, minced, optional
- Tortilla chips (for serving)
Method
- In a medium pot, heat the butter or olive oil over medium heat. Cook 3/4 of the onion until soft and translucent, about 3 minutes. Turn the heat to low.
- Add the tomatoes, chiles, salt, cumin, chili powder, garlic powder, onion powder and cornstarch. Cook, stirring until fragrant, about 1-2 minutes.
- Add the milk and turn the heat back up to medium. Bring to a simmer and cook stirring until slightly thickened, about 2 minutes.
- Add the cheese, and cook, stirring until completely melted. Take off heat immediately.
- Serve topped with remaining raw onions and cilantro if desired alongside chips for dipping.
Notes:
- Stir often to keep the cheese from scorching on the bottom.
- The queso will thicken as it cools. If you want the queso a little smoother you can hit it with an immersion blender while it’s hot.
- Will keep in an airtight container for up to 1 week in the fridge.
- White, yellow or 8 oz of both American cheese will work. Get a high quality brand from the deli counter, in block form, NOT slices. We use Boar’s Head brand.