Queso Dip
- Total:
- 25 min
- Active:
- 25 min
- Yield:
- 8 to 10 servings (about 3 cups)
- Level:
- Easy
Ingredients
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.
Copyright 2015 Television Food Network, G.P. All rights reserved.
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