This moderately spicy cheese dip is a fantastic accompaniment to vegetables or corn chips. It combines the flavors of jalapeños, tomatoes, pimientos, and Cheddar cheese to create a delicious and satisfying dip.
To make queso dip, you will need ingredients such as cheese (commonly cheddar or Monterey Jack), milk or cream, diced tomatoes with green chilies (such as Rotel), minced garlic, diced onions, jalapeños (optional), and spices like cumin, chili powder, or paprika for added flavor. You may also include ingredients like cooked ground beef or chorizo for a heartier dip.
First, grate or cube the cheese to facilitate melting. It is recommended to use a combination of cheeses to achieve a well-rounded flavor and a creamy consistency. Cheddar and Monterey Jack are popular choices due to their meltability.
In a saucepan or skillet over medium heat, combine the cheese, diced tomatoes with green chilies, minced garlic, diced onions, and jalapeños if desired. Stirring occasionally, heat the mixture until the cheese has fully melted and all the ingredients are well incorporated.
To achieve a smooth and creamy texture, gradually add milk or cream while stirring continuously. The amount of liquid needed depends on your preferred consistency.
To enhance the flavor, incorporate spices like cumin, chili powder, or paprika. Adjust the quantities based on your taste preference and the level of spiciness desired.
If you opt to include cooked ground beef or chorizo, brown the meat in a separate skillet and drain any excess grease before adding it to the queso dip mixture. Stir well to ensure the meat is evenly distributed.
Once the dip reaches the desired consistency and all the flavors have melded together, reduce the heat to low or transfer the queso dip to a slow cooker or fondue pot to keep it warm for serving.
INGREDIENTS:
- 1 cup (160 g) chopped onion
- 2 tablespoons (28 g) butter
- 4 ounces (115 g) jalapeños, chopped
- 2 cups (360 g) chopped tomatoes, undrained
- 4 ounces (115 g) pimientos, chopped and drained
- ¾ cup (90 g) grated Cheddar cheese
INSTRUCTIONS:
- In a medium saucepan, sauté the chopped onion in butter until translucent.
- Add the jalapeños, chopped tomatoes (undrained), pimientos, and grated Cheddar cheese to the saucepan with the sautéed onion. Mix well.
- Heat the mixture through on the stovetop until the cheese is melted and the flavors are well combined.
- Transfer the dip to a slow cooker and cook on low for 2 hours, allowing the flavors to meld together.
- Keep the dip warm in the slow cooker until ready to serve.
Yield: 12 servings
NUTRITIONAL INFORMATION PER SERVING:
- 56 g water
- 65 calories
- 64% from fat
- 15% from protein
- 20% from carbs
- 3 g protein
- 5 g total fat
- 3 g saturated fat
- 1 g monounsaturated fat
- 0 g polyunsaturated fat
- 3 g carbs
- 1 g fiber
- 1 g sugar
- 55 mg phosphorus
- 68 mg calcium
- 0 mg iron
- 106 mg sodium
- 109 mg potassium
- 560 IU vitamin A
- 37 mg ATE vitamin E
- 19 mg vitamin C
- 14 mg cholesterol
TIP: Serve this spicy cheese dip with a variety of vegetables or corn chips for dipping. Adjust the amount of jalapeños to your desired level of spiciness. Enjoy the flavors and kick of this tasty dip!
Queso dip is typically served hot and pairs well with tortilla chips, crispy breadsticks, or vegetable crudités. It can be garnished with chopped cilantro, diced tomatoes, or sliced jalapeños for added visual appeal.
In summary, queso dip is a versatile and crowd-pleasing appetizer that combines melted cheese, spices, and sometimes additional ingredients for a flavorful and creamy dip. Whether enjoyed at parties, gatherings, or as a snack, this indulgent dip is sure to satisfy your cravings. Feel free to customize it by adding your favorite ingredients or adjusting the spiciness level to suit your taste preferences. Get ready to enjoy the rich and gooey goodness of queso dip with your favorite dippables.
