Cheesy Queso Dip

local_grocery_store Ingredients

• 2 cups Cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 cup Milk, whole
• 1 can Canned diced tomatoes with green chilies
• 1 Jalapeno, seeded and finely chopped
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Salt
• for serving Tortilla chips

restaurant_menu Method

1. 1.In a large saucepan, combine the cheddar cheese, Monterey Jack cheese, and milk over medium heat.
2. 2.Stir until the cheeses are melted and the mixture is smooth and creamy.
3. 3.Add the diced tomatoes with green chilies, jalapeno, garlic powder, onion powder, ground cumin, and salt. Stir well to combine.
4. 4.Continue cooking for 5 minutes, stirring occasionally, until the dip is heated through and the flavors are well blended.
5. 5.Remove from heat and transfer the queso dip to a serving bowl.
6. 6.Serve warm with tortilla chips for dipping.

lightbulb_outline Tips

• chevron_rightFor an extra kick, add a dash of hot sauce or some diced pickled jalapenos to the queso dip.
• chevron_rightIf you prefer a smoother texture, blend the dip with an immersion blender before serving.
• chevron_rightLeftover queso dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.