Homemade Queso Dip
Everyone has a place in their heart for that creamy, fluorescent orange queso made with Velveeta and Rotel. And while there's a time and a place for everything (including non-dairy cheese!), this more natural, homemade version of queso is quick, simple, and beyond delicious. This dip will be a sure-fire hit at your next party, tailgate, or movie marathon. Make up a big batch, and watch it disappear!
Serves 4-6 (depending on your appetites!)
Total Time: 15 minutes
· 2 tablespoons butter
· ½ yellow onion, peeled and diced
· 6 cloves of garlic, peeled and minced
· 4 jalapeno peppers, de-seeded, and diced (leave some seeds in if you like it spicy!)
· 2 tablespoons flour
· ¼ teaspoon ground cumin
· 1 ½ cups milk, at room temperature
· 6 cups shredded cheese (I used a mix of sharp cheddar and Monterey Jack cheese)
· 1 cup chopped tomatoes
· 1/2 cup of sour cream
· Kosher salt, and black pepper, to taste
· ¼ cup fresh cilantro, roughly chopped, to serve (optional)
· Your favorite chips, to serve
1. In a large saucepan over medium heat, melt the butter. Add the onions, garlic, and peppers, and sauté for 5 minutes until slightly softened and starting to turn golden brown in parts.
2. Sprinkle over the flour and cumin, and mix everything until well combined. Cook for 3-4 minutes, to cook the flour.
3. Slowly add the milk, stirring while you pour it in. You’ll want to stir continuously as the mixture thickens to keep it smooth.
4. Working in small handfuls, slowly add the grated cheese to the mix. Be sure to let each handful melt completely before adding the next (this keeps everything smooth).
5. Add the tomatoes and sour cream, and stir to combine. If the queso seems too thick, add a bit more milk to thin it out (remember it will thicken upon standing).
6. Season to taste with salt and pepper, and garnish with fresh cilantro. Enjoy!
Note: Any leftover queso is perfect for making a decadent plate of loaded nachos, or folded into mashed potatoes.