Queso Dip
This crowd-pleasing cheese dip is ultra-simple to make and easy to upgrade with toppings. Try the fresh cilantro-jalapeno mixture suggested here, or get creative. For a meaty version, sprinkle the queso with your favorite sausage (cooked and crumbed), or chopped pepperoni.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 8 to 10 servings (about 3 cups)
Ingredients
1/2 cup packed fresh cilantro leaves
1/2 small red onion, roughly chopped
2 tablespoons chopped pickled jalapeno, optional
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
One 12-ounce domestic lager beer, such as Budweiser
1/4 cup whole milk
4 cups shredded Monterey Jack cheese
Sprinkle of chipotle powder, optional
Tortilla chips, for serving
Directions
- Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture.
- Melt the butter in a large saucepan over medium heat. Add the flour, and stir until it is absorbed. Pour in the beer and milk; whisk constantly until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat, and stir in the Monterey Jack until completely melted and smooth.
- Transfer the queso dip to a warmed serving dish, a fondue pot or a small slow cooker set to warm or low. Sprinkle the cilantro mixture on top, and sprinkle with a little chipotle powder if using. Serve with tortilla chips.
Cook’s Note
For a smooth, melted queso, be sure to use preshredded cheese.
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