Queso dip

from the kitchen of Emma Borchardt of Watertown, Wisconsin


2.5 cups shredded cheddar cheese
1 tablespoon corn flour/cornstarch
1/2 tablespoon butter
1 garlic clove, minced
1/4 small white onion, finely chopped
13 ounces evaporated milk
1 small tomato, finely diced
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
4 ounces chopped green chiles
1/4 cup cilantro, finely chopped
2-3 tablespoons milk

Place cheese and corn flour/cornstarch in a bowl, toss to coat. Melt butter over medium heat in a large saucepan. Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned. Add tomato and cook for 2 minutes until tomato is slightly softened. Add evaporated milk and cheese, stir, then add chiles and spices. Stir until cheese melts and becomes a silky sauce. Add salt to taste and stir. Stir in milk or water to adjust consistency. Remove from heat. Serve warm or room temperature. Store in refrigerator. Reheat in a microwave.


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