Homemade Queso Dip
A delicious and easy recipe for Homemade Queso Dip. Your family will love this easy appetizer recipe and you’ll love knowing there’s no fake cheese!
Servings: 2 cups
Calories: 122kcal
Ingredients
- 1 tbsp. butter
- 1 tbsp. flour
- Jalapenos; 1 to 2 with seeds removed and diced
- 1 can of green chillies; chopped; 4.5 ounce size
- 2 clovers of garlic; chopped
- ½ cup milk or half and half
- 1 can Rotel tomatoes mild or whatever strength you desire; 10 ounce size
- 3 cups shredded cheese. I used a combination of cheddar and pepper jack
- ¼ cup Greek yogurt or sour cream
- salt and pepper to taste
Instructions
- In a heavy saucepan, melt the butter and then add the flour.
- Let the flour cook for a few minutes until slightly browned.
- Add the jalapeno, garlic and green chillies and cook for a few minutes.
- Then add the ½ cup of milk and stir until slightly thickened.
- Add the can of tomatoes and continue to cook for a few minutes, until everything is combined.
- Turn the heat down and start adding your cheese; a little at a time until the cheese is melted and combined. Remove from the heat and add the yogurt or sour cream.
- Taste and adjust the seasonings by adding salt and/or pepper.
Notes
- Depending on how spicy you like your queso dip, you may want to add some of the jalapeno ribs or seeds to the dip.
- Store any leftover dip in an air-tight container in the refrigerator for up to five days.
- If you refrigerate the dip and notice it is too thick, simply add a little extra milk and reheat in the microwave in 30 second intervals until it is the consistency you desire.
Nutrition
Serving: 1g | Calories: 122kcal | Carbohydrates: 3g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 294mg | Sugar: 1g
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