Homemade Queso Dip
This Homemade Queso Dip is a creamy and flavorful cheese dip perfect for dipping tortilla chips or topping nachos. Made with a blend of cheddar and Monterey Jack cheese, this queso dip is sure to be a hit at any gathering!
Equipment
- Skillet
- Whisk
- Serving Bowl
Ingredients
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 1 medium Jalapeno, minced
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1/2 teaspoon Onion powder
- 12 ounces Canned evaporated milk
- 8 ounces Cream cheese
- 8 ounces Shredded cheddar cheese
- 4 ounces Shredded Monterey Jack cheese
- 1/4 cup Milk
- Salt, to taste
- Pico de gallo, for serving
Instructions
- Melt the butter in a skillet over medium heat.
- Stir in the onion and jalapeno and cook for 3-5 minutes, or until vegetables have softened.
- Add the garlic, cumin, and onion powder and cook for 30 seconds more.
- Add the evaporated milk and cream cheese to the pan and cook, stirring constantly, over medium heat until the cream cheese has melted, about 5 minutes.
- Reduce heat to low and add the shredded cheddar and Monterey Jack cheese a handful at a time, whisking constantly, until all of the cheese has been added and the sauce is smooth and creamy.
- Add additional milk as desired to reach the consistency you prefer. Season with salt to taste.
- Top with pico de gallo before serving.
Notes
For a thinner consistency, add more milk. Adjust salt according to taste preference.