Queso Dip
User Reviews
3.9
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8
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Calories
222 kcal
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Course
Appetizer
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Cuisine
Vegetarian
Queso Dip
Description
This Queso Dip starts with roasting plum tomatoes to intensify their flavor. Onions and garlic are sautéed to soften and develop sweetness, then mostly blended with chipotles in adobo to form a smoky, spicy sauce. Cream cheese, milk, and shredded jack cheese are melted together separately, producing a creamy and slightly tangy cheese base. The blended tomato-chipotle mixture is combined with the melted cheese mix, resulting in a smooth and flavorful dip.
Adjusting the number of chipotles controls the heat level, allowing customization from mild to moderately spicy. The creamy texture balances the smokiness and heat, making it a versatile dip for tortilla chips or as a sauce complement.
If the dip thickens beyond preference, thinning with a splash of milk or water works well. More shredded cheese can be added to thicken too. This dip shares flavor notes with cheesy bean dips, providing a layering of Mexican-inspired tastes.
Ingredients
- 1/2 onion
- 3 garlic cloves
- 3-4 chipotles in adobo
- 1 tablespoon adobo sauce optional
- 2 plum tomatoes
- 8 oz. cream cheese
- 2 cups jack cheese shredded
- 1/2 cup milk
- 1/2 teaspoon oregano Mexican, optional
- pinch of cumin optional
- 1/2 teaspoon salt plus more to taste
- olive oil
- tortilla chips
Instructions
- Start by rinsing and de-stemming the tomatoes, then roast them in a 400F oven for 15-20 minutes or until you need them.
- Finely chop 1/2 onion and 3 peeled garlic cloves. Saute the onion in some oil over medium heat. Once softened add the minced garlic and cook for 30-60 seconds.
- Add the majority of the onion-garlic mixture to a blender. I usually keep some of it in the saucepan so that there are chunks in the Queso but this is optional.
- Add 8 oz. cream cheese, 1/2 cup milk, 2 cups shredded cheese, and 1/2 teaspoon salt to the saucepan. Melt over medium-low heat, stirring regularly. Once it's all melted you can take a taste to get a sense of the salt level, adding more if necessary.
- Add the roasted tomatoes to the blender along with 3-4 chipotles in adobo (the onion-garlic mixture should already be in the blender). I usually remove the stems and seeds from the chipotles. Combine well.
- Add the blended tomato-chipotle mixture to the Queso and combine well. And now take another taste!
- You can optionally add 1/2 teaspoon Mexican oregano and a pinch of cumin at this point. You can also add more chipotles or some adobo sauce if you want more heat.
- Serve immediately with plenty of tortilla chips.
- Store leftovers in the fridge. To reheat simply add the Queso to a saucepan along with a splash of water or milk and warm up over medium-low heat.
Notes
- Modify the heat by adjusting chipotles: use 1-2 for mild and 3-4 for spicier queso.
- Add milk or water to thin the dip if it becomes too thick after melting.
- Incorporate more shredded cheese to thicken the dip if it is too thin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 57mg | 19% |
| Sodium | 466mg | 19% |
| Potassium | 133mg | 3% |
| Sugar | 2g | 4% |
| Vitamin A | 1035IU | 21% |
| Vitamin C | 3mg | 3% |
| Calcium | 261mg | 26% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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