Description
Homemade Queso Dip is a creamy, cheesy delight that’s perfect for dipping during parties, gatherings, or as a comforting snack. This easy-to-make dip combines melty cheese with a rich blend of spices and textures, making it a favorite for its irresistible taste and versatility.
Ingredients
1 medium jalapeno, minced
3 cloves garlic, minced
2 teaspoons cumin
2 teaspoons chili powder
½ teaspoon onion powder
12 ounces canned evaporated milk
8 ounces cream cheese
8 ounces shredded sharp cheddar
4 ounces shredded Monterey Jack or Pepper Jack
¼ cup milk (see note)
1 tablespoon hot sauce, such as Cholula
Salt, to taste
Pico de gallo, for serving
Instructions
1. Prepare Ingredients:
Mince the jalapeno and garlic.
Shred the sharp cheddar and Monterey Jack or Pepper Jack cheeses.
Have the evaporated milk, cream cheese, milk, hot sauce, and salt ready.
2. Cook the Aromatics:
In a large skillet or saucepan, heat some oil over medium heat.
Add minced jalapeno and garlic. Sauté for 2-3 minutes until fragrant.
3. Add Spices:
Sprinkle cumin, chili powder, and onion powder over the aromatics. Stir well to combine.
4. Make the Cheese Sauce:
Reduce heat to medium-low.
Pour in the evaporated milk, stirring continuously.
Add cream cheese and stir until melted and smooth.
5. Incorporate Cheese:
Gradually add shredded sharp cheddar and Monterey Jack or Pepper Jack cheeses, stirring constantly until fully melted and creamy.
6. Adjust Consistency:
If the queso is too thick, add milk gradually until desired consistency is reached.
7. Add Flavor:
Stir in hot sauce according to taste.
Season with salt if needed.
8. Serve:
Transfer the queso dip to a serving bowl.
Garnish with pico de gallo.
Serve warm with tortilla chips or your favorite dipping accompaniments.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Calories: 200
- Sugar: 6g
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Protein: 12g
- Cholesterol: 30mg