By Laura | Laura The Gastronaut
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Yield: 8 servings
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This homemade queso dip is one of my favorite snacks! It is made with sharp cheddar cheese and pepper jack cheese which is a delicious combination. Some Velveeta is added to make a queso with the best consistency. This queso is the perfect appetizer and addition to any meal!
• 6 tablespoons butter
• 1/2 cup yellow onion, chopped
• 2-4 jalapenos, chopped
• 2 garlic cloves, minced
• 1/4 cup flour
• 4 cups half-and-half
• 1 teaspoon hot sauce
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1 1/2 cups (12 ounces) sharp cheddar cheese, shredded
• 1 1/4 cups (10 ounces) pepper jack cheese, shredded
• 10 ounces Velveeta
• 4 medium tomatoes, diced
• 4.5 ounces canned green chiles, diced
• Optional: cotija cheese, hot sauce, cilantro leaves, for topping
➊ In a large saucepan, melt butter over medium heat. Add in onions and jalapenos, and cook until softened, about 5-8 minutes. Add in garlic, and cook an additional 30 seconds until fragrant.
➋ Whisk in flour, and cook 1-2 minutes, whisking constantly, until the flour turns a light golden color and is fragrant. In a small stream, slowly whisk in the half-and-half. Continue whisking until mixture comes to a boil. Reduce heat to medium-low to maintain a simmer, and stir in hot sauce and all the seasonings. Continue to simmer for 5 minutes, whisking constantly.
➌ Add in half of the sharp cheddar cheese and half of the pepper jack. Stir until melted. Add in the rest of the shredded cheese, and stir until melted.
➍ Stir in the velveeta until melted. Then stir in the diced tomatoes and green chiles. Pour into serving bowl, and top with cotija, hot sauce, and cilantro leaves, if desired.
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Find recipe at: https://laurathegastronaut.com/homemade-queso-dip