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Queso Dip

Ingredients

For the dip

  • 1/2 tablespoon vegetable or canola oil
  • 2 cloves garlic, minced
  • 1/4 cup minced white onion (1/4 of a medium onion)
  • 1 (12-ounce) can evaporated whole milk
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 8 ounces extra-sharp cheddar cheese, finely shredded
  • 8 ounces softened cream cheese, diced
  • 1 (10-ounce) can Rotel tomatoes with green chilies, drained
  • 1/4 cup chopped cilantro
  • 2 to 4 tablespoons whole milk, to thin the sauce as needed

To serve

  • Pico de gallo, for topping
  • Corn tortilla chips
  • Pretzel bites

Method

  1. Sauté the garlic and onion:Set a large skillet or pan with sloping sides over medium-high heat and add the oil. Once the oil begins to shimmer, add the garlic and onion. Cook, stirring frequently, until both are glossy, and the garlic has begun to take on a light brown color, about 3 minutes.Onions sauteed in a cast iron skillet for homemade queso
  2. Add the evaporated milk and spices:Add the evaporated milk, salt, cumin, and chili powder to the pan. Whisk continuously until steam rises from its surface and very tiny bubbles appear near the sides of the pan.Milk poured into a pan with sauteed onions for homemade quesoA black cast iron skillet will spices, milk and cheese being stirred together with a wooden spoon for gameday quesoMarta Rivera
  3. Add the cheese:Reduce the heat to low and slowly, but continuously, whisk in both the cheddar and cream cheese for a full 10 minutes. The cheese will go from stringy to a smooth, velvety texture. It’s okay if minuscule bits of cream cheese remain; they’ll continue to melt as the sauce warms.A black cast iron skillet will spices, milk and cheese being stirred together with a wooden spoon for gameday quesoA black cast iron skillet will spices, milk and cheese being whisked together with a wooden spoon for easy homemade quesoMarta RiveraA black cast iron skillet will spices, milk and cheese being whisked together with a wooden spoon for easy homemade quesoMarta Rivera
  4. Finish the queso dip:After whisking the cheese for 10 minutes, add the drained Rotel and chopped cilantro. Whisk to combine. It’s okay if the Rotel is a bit wet, this will help to thin the sauce.A black cast iron skillet will spices, milk and cheese being whisked together with a wooden spoon for easy homemade queso with tomatoes and rotel added in.
  5. Top and serve:Once the vegetables are fully incorporated and warmed through, about 5 minutes, transfer the queso to a slow cooker. You can also serve it straight from the pan. Top with a generous serving of pico de gallo accompanied by warm corn tortilla chips or pretzel bites.
  6. Thin as needed:The queso will thicken as it sits. If you find it’s getting too thick, whisk in a couple of tablespoons of whole milk to thin it. Serve it straight from the pan kept over low heat on your stove or transfer the queso to a slow cooker set on warm. Stir the queso frequently to prevent a skin from forming on the surface of the dip.

What do you think?

Written by R.Central

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