Simple Recipes for Every Day
Queso Dip
- Serves: 8
- Prep Time: 12 min
- Cook Time: 12 min
Ingredients
- 2 tablespoons salted butter or extra-virgin olive oil
- ½ medium white onion, finely chopped (about ⅓ cup)
- 1 Roma tomato, seeded and finely chopped (about ½ cup)
- 1 (4-ounce) can green chiles
- ¾ teaspoon kosher salt
- ¾ teaspoon ground cumin
- ¾ teaspoon chili powder
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon cornstarch
- 1 cup whole milk
- 1 pound American cheese, shredded (see Note)
- Fresh cilantro, minced (optional)
- Tortilla chips, for serving
Ingredients
- 2 tablespoons salted butter or extra-virgin olive oil
- ½ medium white onion, finely chopped (about ⅓ cup)
- 1 Roma tomato, seeded and finely chopped (about ½ cup)
- 1 (4-ounce) can green chiles
- ¾ teaspoon kosher salt
- ¾ teaspoon ground cumin
- ¾ teaspoon chili powder
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon cornstarch
- 1 cup whole milk
- 1 pound American cheese, shredded (see Note)
- Fresh cilantro, minced (optional)
- Tortilla chips, for serving
Method
Melt the butter in a medium pot over medium heat. Add ¾ of the onion and cook until softened, about 4 minutes. Reduce the heat to low.
Add the tomatoes, chiles, salt, cumin, chili powder, garlic powder, onion powder, and cornstarch. Cook, stirring, until fragrant, about 1 minute. Add the milk, then increase the heat to medium. Bring to a simmer and cook, stirring, until slightly thickened, about 2 minutes.
Add the cheese, and cook, stirring frequently, until melted and fully incorporated. Remove from heat.
Transfer the queso to a serving bowl and top with cilantro and remaining onion. Serve warm with the tortilla chips on the side if using. Store refrigerated in an airtight container for up to 1 week (reheat before serving).
Note: White or yellow American cheese (or a mix of both!) will work, just be sure to get a block (not slices!) from a quality brand. You should be able to find at most deli counters. We like to use Boar’s Head brand.