A Velveeta-Free Queso Dip

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    onion, diced (about 1/2 cup)
  • 4
    garlic cloves, minced
  • 3
    serrano peppers, diced
  • 3
    jalapeno peppers, diced
  • 2
    tablespoons butter
  • 2
    tablespoons flour
  • 1
    cup milk
  • 6
    cups cheese, shredded (can use any combination of Longhorn cheddar and Monterrey Jack)
  • 12
    cup cilantro, chopped
  • 2
    plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren't in season)
  • 12
  • salt, to taste
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DIRECTIONS

  • Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
  • Add the garlic and cook for another minute.
  • Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
  • Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
  • Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
  • Stir in the sour cream.
  • Add salt to taste.
  • Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.
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