Queso dip mix
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A stovetop queso of Colby Jack and Monterey Jack melted into a milk sauce with onion, jalapenos, tomato and garlic. Serve warm with chips.
Ingredients
- 2 tablespoon butter
- 1/2 small onion diced
- 2-4 jalapenos stems and membranes removed diced
- 3 cloves garlic minced
- 2 tomatoes small cored and diced
- 2 tablespoon flour
- 1.5 cups milk
- 3 cups colby jack cheese
- 3 cups monterey jack cheese
- 1/2 cup sour cream
- salt and pepper to taste
Equipment
- skillet
- whisk
- cutting board
- chef’s knife
Directions
- Melt the butter in a large pan over medium heat. Cook the onion and jalapenos for about 5 minutes, until translucent. Stir in the tomatoes and garlic and cook for one more minute.
- Sprinkle the flour over the vegetables and whisk it in. Pour in the milk a little at a time, stirring after each addition, until it’s blended in and most of the lumps are gone.
- Stir in the cheese one cup at a time, letting each cup melt before adding the next. Mix in the sour cream. Season with salt and pepper.
- Serve with chips or cut-up vegetables.
Notes
Storage: airtight container in the refrigerator up to a week; it may turn watery, so stir; reheat in the microwave or on the stovetop.
