Queso Dip

Make This

Ingredients

  • Crackers
  • 1 pkg (4 oz) Crunchmaster® Multi-Grain Sea Salt
  • Oil and Vinegars
  • 1 tbsp olive oil
  • Dairy
  • 8 oz shredded Monterey Jack cheese
  • 8 oz shredded Cheddar cheese
  • 1 cup milk
  • Pantry
  • 1 tbsp all-purpose flour
  • Produce
  • 1 onion, diced
  • 1 jalapeño pepper, seeded and diced
  • 2 cloves garlic, minced
  • 1/2 cup diced tomatoes
  • 2 tbsp finely chopped fresh cilantro
  • Canned or Jarred Goods
  • 1/4 cup finely chopped pickled chili peppers
  • Baking and Seasoning
  • 1/4 tsp salt,
  • 1/4 tsp pepper
  • 1/4 tsp chili powder
  • 1/4 tsp cumin

Directions

  1. Toss together Monterey Jack cheese, Cheddar cheese and flour until well coated; set aside.

 

  1. Heat oil in cast-iron skillet or heavy-bottom pan set over medium heat; cook onion, jalapeño, garlic, salt, pepper, chili powder and cumin for 3 to 5 minutes or until softened.

 

  1. Slowly pour in milk; reduce heat to low. Add cheese mixture, a handful at a time, stirring until completely melted before adding the next handful (do not allow to boil; remove pan from heat if needed).

 

  1. Sprinkle tomatoes, pickled peppers and cilantro over dip. Serve with crackers.

 

Tip: Use pickled jalapeño, serrano, pepperoncini or banana peppers.