Get ready to dive into the tastiest, cheesiest Queso Dip ever! Whether cheering on your favorite team or hanging out at home, this dip is a total game-changer. And let me tell you, the star of the show? Pepper Jack cheese! It brings so much flavor with just the right amount of kick to make your taste buds dance.
To prepare it, I keep it super simple: I make a little roux with butter, flour, and a hint of cumin to get that smooth, delicious base going. Then, I pour in some evaporated milk to make it extra creamy and dreamy.
I add the cheese, and once it's all melty and gooey, I stir in some salsa to amp up the flavor. And let me tell you, this Queso Dip is perfect with a pile of chips, but don't be shy about slathering it on nachos, tacos, or anything else you're craving. It's comfort food at its absolute finest!
Ingredients for Queso Dip:
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon cumin
1 can evaporated milk
8 ounces Pepper Jack cheese, shredded
1 cup salsa
2-3 tablespoons milk
2 tablespoons chopped cilantro, optional
Time-Saving Tip: Prepare a day in advance. Gently reheat and add additional milk to thin the dip as needed.
Let's see what we need.
We're ready to cook!
Shred the cheese and set aside.
Some people strongly prefer cilantro, while others dislike it - feel free to leave it out of the recipe- it tastes great either way!
Melt the butter over low heat. Once melted, stir in the flour and cumin until well combined.
Pour in the milk and whisk until smooth. Fold in the cheese and gently stir until melted.
Stir in the salsa. If the mixture seems too thick, add two to three tablespoons of milk to thin it. If using, stir in 3/4 of the cilantro.
Pour the dip into a serving bowl, and for those cilantro lovers, sprinkle some on top for garnish.
It's ready! This Queso Dip is a game-changer! It's creamy, cheesy, and delicious. It's great with chips and veggies, even as a sandwich topper. This is perfect for your next big party, and since it can be made in advance, it makes for easy entertainment and is great to bring to a potluck.
Enjoy!
Queso Dip:
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon cumin
1 can evaporated milk
8 ounces Pepper Jack cheese, shredded
1 cup salsa
2-3 tablespoons milk
2 tablespoons chopped cilantro, optional
Shred the cheese and set aside.
Some people strongly prefer cilantro, while others dislike it - feel free to leave it out of the recipe- it tastes great either way!
Melt the butter over low heat. Once melted, stir in the flour and cumin until well combined.
Pour in the milk and whisk until smooth. Fold in the cheese and gently stir until melted.
Stir in the salsa. If the mixture seems too thick, add two to three tablespoons of milk to thin it. If using, stir in 3/4 of the cilantro.
Pour the dip into a serving bowl, and for those cilantro lovers, sprinkle some on top for garnish.
Time-Saving Tip: Prepare a day in advance. Gently reheat and add additional milk to thin the dip as needed.
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