The Bomb Queso Dip!

Submitted by Melanie B.

"In my early years, I was known for making a plain old basic Queso Dip. I'm still asked to bring "Cheese Dip" often to parties, campouts, anywhere that certain friends will be. My recipe is never the same and it has evolved over the years....but here goes my chance to put it down on paper (or internet). By the way....please don't call it "Con" Queso Dip unless you are adding a noun to the name....like "Chili Con Queso"...its not just "Con Queso"....that's my OCD-ness :)"

 

• Ready In: 25mins
• Ingredients: 17
• Serves: 18

ingredients

• 16 ounces asadero cheese, cubed
• 16 ounces Velveeta cheese, cubed
• 2 tablespoons milk
• 2 jalapeno peppers, minced
• 1 garlic clove, minced
• 2 serrano peppers, minced
• 1 cup tomatoes, diced
• 2 tablespoons cilantro, chopped
• 1⁄4 cup red onion, diced
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 teaspoon chili powder
• 1⁄2 teaspoon Mexican oregano
• 1⁄2 teaspoon cayenne pepper
• 1⁄4 cup green bell pepper, diced
• 1⁄4 cup red bell pepper, diced
• 1 tablespoon olive oil

directions

1. Warm a stock pot over medium heat, add olive oil. Add onion and bell pepper. Cook 2-3 minutes until soft. Add tomatoes, garlic, serrano, and jalapeno peppers. Season with salt and pepper. Cook for 1-2 minutes.
2. Reduce heat to low. Add milk and cheese. Stir frequently while the cheese melts. Add oregano, cayenne pepper and chili powder. Continue to cook on low until cheese is fully melted and flavors are incorporated.
3. Add additional spices if necessary for your taste buds.
4. Serve with Tortilla Chips as an appetizer or on any other dish of choice.
5. If you can't find Asadero Cheese, you can substitute with Monterrey Jack.

Reviews

[PickyEaters]

Wonderful!!! I made this with just a few changes. The two cheeses and fresh ingredients make all the difference. My family only knew Velveeta dip and was quite impressed with this variation. It was "The Bomb". No more old fashioned cheese dip for me. Thanks for posting.