Queso Dip
Crystal Farms
Crystal Farms
Recipe - Stillwater Wine & Spirits
Queso Dip
Prep Time10 Minutes
Servings8
Cook Time10 Minutes
Ingredients
1/4 lb Crystal Farms Shredded Cheddar
1/4 lb Crystal Farms Shredded Pepper Jack
1 tablespoon cornstarch
1 tablespoon butter
3/4 cup green onions, finely chopped
2 large garlic cloves, minced
1/2 cup diced tomatoes (juice included)
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
12 oz evaporated milk, full fat
4 oz fire-roasted green chiles
1/4 cup fresh cilantro, finely chopped
2 tablespoons milk (add less for thicker queso)
Salt to taste
Directions
- Shred cheddar and pepper jack cheeses into a bowl. Toss with cornstarch to combine. Set aside.
- Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Add garlic and sauté until fragrant, about 30 seconds.
- Add tomatoes with juices to chiles, cumin, onion powder, and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
- Pour evaporated milk into the pot, stir well to combine.
- Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce.
- Stir in milk or water to adjust consistency (the dip thickens when it cools, and milk can be added later to adjust to taste.) Remove from heat immediately.
- Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well. Serve warm.
10 minutes
Prep Time
10 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Shred cheddar and pepper jack cheeses into a bowl. Toss with cornstarch to combine. Set aside.
- Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Add garlic and sauté until fragrant, about 30 seconds.
- Add tomatoes with juices to chiles, cumin, onion powder, and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
- Pour evaporated milk into the pot, stir well to combine.
- Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce.
- Stir in milk or water to adjust consistency (the dip thickens when it cools, and milk can be added later to adjust to taste.) Remove from heat immediately.
- Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well. Serve warm.