Who doesn’t love Queso Dip. Personally, this is why I order Mexican food, just for the cheese dip and the chorizo and the peppers. Ok, I just love it all!
I have been making a few different versions of Queso Dip for years and this is the one I always come back to. The green chilies and spices, if you choose to use them, add a wonderful flavor and really add to the taste of the dip! I have also subbed out the chilies out for Rotel with chilies and have enjoyed that as well. I also have used white American cheese in place of the Pepperjack cheese and that actually melts smoother but I like the taste with the Pepperjack better.
This is the perfect addition to your Taco Tuesday menu!
Queso Dip
3 cups
5 minutes
15 minutes
Easy
Ingredients
- 1 lb. pepperjack cheese
- ½ cup heavy whipping cream, could use sour cream or milk, add additional cream if you need to thin out the dip
- 1 (4.5 oz) can chopped green chilies, drained
- 1 tsp garlic powder, optional
- 1 tsp onion powder, optional
- 1 tsp chili powder, optional
Directions
- Add the pepperjack cheese, cream and green chilies to a medium saucepan over low heat.
- Allow the cheeses to melt and stir often as the smooth queso dip forms. This should take about 10 to 15 minutes, be sure to watch the pan and stir often.
- Add the optional spices if desired, and add additional cream if needed to thin out the dip.
- Serve immediately or add to a slow cooker with a “warm” setting to keep dip warm and melted. Enjoy!
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