Queso Dip
Yields 6
Ingredients
- 2 Tbsp oil, (vegetable/canola)
- ½ medium onion, diced (about ½ - ¾ cup)
- 2 medium jalapeños, diced (remove some or all seeds for less heat)
- 8 oz yellow American cheese, (sliced from the deli, then cut into cubes)
- 8 oz Monterey Jack cheese, shredded (use Pepper Jack cheese for a spicier queso)
- 1 to 1 ½ cups half & half, (depending on desired consistency)
- 1 to 2 tomatoes, seeded and diced (depending on how chunky you want the queso to be)
- ⅓ cup fresh cilantro, chopped
- Optional: chili powder + cayenne pepper, to taste (for more heat)
Instructions
- In a medium sized skillet over medium-high heat, add the oil, onion, and peppers. Sauté for 5-10 minutes or until onions are translucent.
- Reduce heat to low. Add both cheeses. Gradually add the half & half. Stir until smooth, adding half & half until the desired consistency is reached.
- Add the diced tomatoes and cilantro. Stir and season to taste with chili powder and cayenne, if needed. Serve the hot dip right away with your choice of tortilla chips.
Video
Notes
- Pre-shredded cheeses have an anti-caking ingredient on them so the cheese doesn't stick together, which makes it not melt as nicely. I highly recommend shredding the cheese by hand. Or simply cubing it into smaller pieces to help it melt easier.