This homemade Mexican Queso Dip is easy to make and comes out creamy and smooth every time! Now you can make your favorite restaurant queso at home!
INGREDIENTS
- 2 tablespoons unsalted butter
- 1/2 cup minced onions
- 1 teaspoon minced garlic (about 2 cloves)
- 1 jalapeño, minced (seeds removed if you don’t want it spicy)
- 3/4 teaspoon coarse sea salt
- 1 1/2 cups milk, divided
- 1 8-ounce block cream cheese, cut into cubes
- 6 ounces mild cheddar cheese, shredded (about 1 1/2 cups)
- 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups )
- 1 10-ounce can diced tomatoes and green chiles , drained
INSTRUCTIONS
- Heat a large saute pan or deep skillet over low-medium heat. Add butter and melt.
- Add onions, garlic, jalapeno and salt. Saute for about 5 minutes, until vegetables soften and become very fragrant.
- Add 3/4 cups of milk and cream cheese. Stir continuously until cream cheese has melted and is mostly smooth, about 5 minutes. Reduce heat to low.
- Add shredded cheeses in small increments, stirring each increment into the mixture until it has completely melted before adding the next.
- Once all the cheese is melted, add the can of diced tomatoes and green chiles and remaining 3/4 cups of milk. Gently stir until the mixture is combined and the dip is smooth and creamy. Remove from heat and serve.
This article and recipe adapted from this site
