Queso Dip Recipe
Make your favorite Mexican restaurant dip at home. This stuff is SO GOOD!
Servings: 6
Calories: 337kcal
Ingredients
- 1 pound white American cheese
- 1/2 - 3/4 cup milk (maybe more if you want it thinner)
- 1 tablespoon butter
- 4 oz green chilies (1 can)
- 3-4 pickled jalapeno peppers - chopped (optional)
- 1/2 teaspoon cumin (optional)
- 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper
Instructions
- Place all ingredients in a saucepan over low heat.1 pound white American cheese, 1/2 - 3/4 cup milk, 1 tablespoon butter, 4 oz green chilies, 3-4 pickled jalapeno peppers - chopped, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1 pinch cayenne pepper
- Heat until melted - stirring frequently.
- Add more milk if you like it thinner.
- Serve immediately with chips.
Notes
We used 3/4 cup of milk.
Use a heavy-bottomed saucepan, you don't want the cheese and milk to burn on the bottom. Stir frequently to help prevent burning.
You can also use a small 1.5-quart slow cooker (crockpot). Start on high, stirring frequently, and then turn to low to keep warm. Perfect for parties!
Optional Add-Ins - Try taco meat or crumbled chorizo. Cook the meat before adding it to the cheese.
Storing - Place the dip in an airtight container and keep it in the refrigerator for up to 4 days.
Reheating - Heat in the microwave at 15-30 second intervals, stirring in between each time. You made need to add a small splash of milk.
Nutrition
Calories: 337kcal | Carbohydrates: 7g | Protein: 15g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 1490mg | Potassium: 181mg | Fiber: 1g | Sugar: 5g | Vitamin A: 983IU | Vitamin C: 3mg | Calcium: 849mg | Iron: 1mg