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Simple Recipes for Every Day

Queso Dip

homemade queso dip in a bowl topped with cilantro and diced onion with a chip being dipped into the queso
  • 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

  1. 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.
  2. Add the tomatoes, chiles, salt, cumin, chili powder, garlic powder, onion powder and cornstarch. Cook, stirring until fragrant, about 1-2 minutes.
  3. Add the milk and turn the heat back up to medium. Bring to a simmer and cook stirring until slightly thickened, about 2 minutes.
  4. Add the cheese, and cook, stirring until completely melted. Take off heat immediately.
  5. 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.