Description
A creamy and flavorful Queso Mexican Cheese Dip, perfect for serving with tortilla chips or as a topping for your favorite Mexican dishes.
Ingredients
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 cup milk
- 2 teaspoons cornstarch
- 1/4 cup evaporated milk
- 2 cups shredded white American cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles
- 1/4 teaspoon cumin
- Salt to taste
- Optional: chopped cilantro or jalapeños for garnish
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Add the chopped onion and cook until soft, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds.
- In a small bowl, whisk together the milk and cornstarch until smooth. Pour into the saucepan.
- Add the evaporated milk and stir to combine.
- Reduce heat to low and gradually add the shredded cheeses, stirring constantly until melted and smooth.
- Stir in the diced green chiles and cumin. Add salt to taste.
- Continue stirring until the dip is hot and well blended.
- Serve warm with tortilla chips and garnish with optional toppings if desired.
Notes
- For a spicier dip, add chopped jalapeños or a dash of hot sauce.
- Keep warm in a slow cooker if serving at a party.
- Can be stored in the refrigerator and reheated gently before serving.