Queso Dip
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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
- Toss together Monterey Jack cheese, Cheddar cheese and flour until well coated; set aside.
- 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.
- 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).
- Sprinkle tomatoes, pickled peppers and cilantro over dip. Serve with crackers.
Tip: Use pickled jalapeño, serrano, pepperoncini or banana peppers.