Homemade Queso Dip Recipe
This creamy & flavorful homemade queso dip is the perfect party app. It's easy to make and even easier to devour! Plus, no processed cheese required.
Servings: 8 servings
- 1 tbsp butter
- 3 tbsp onion minced
- 3 cloves garlic minced
- 1 jalapeno seeded and minced
- 1-2 tbsp chipotle peppers in adobo sauce chopped
- 2 tbsp canned green chiles chopped
- 1 3/4 cup half and half
- 1 tbsp cornstarch
- 4 oz cream cheese cut into cubes and softened*
- 2 tsp ground mustard
- 1/8 tsp ground paprika
- 1/8 tsp ground coriander
- pinch black pepper
- 8 oz mild cheddar cheese shredded
- 4 oz white cheddar cheese shredded**
In a large skillet set over medium heat add the butter. When the butter has melted, add the onion, garlic and jalapeño. Saute for 3-4 minutes or until soft and fragrant. Add the chopped chilies, then the half & half. Whisk in the cornstarch and bring to a low simmer. Turn the heat to low, whisk in the mustard, paprika, coriander and black pepper.
When the mixture is smooth, sprinkle in the cheese a little at a time and continue to whisk until smooth and creamy. Serve immediately.
*Try using 1/3 the fat cream cheese for a lighter version
**Try swapping out the white cheddar for pepper jack!
-You can easily add seasoned ground beef or sirloin tips to this dip!
-If you plan on making this ahead of time, store in the refrigerator until needed, place a piece of plastic wrap directly on top of the queso to prevent a skin from forming. Reheat in a skillet or in a small crockpot warmer (you may need to add a splash or two of half and half to loosen it up).
Serving: 8serving | Calories: 314kcal | Carbohydrates: 6g | Protein: 13g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 383mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 979IU | Vitamin C: 4mg | Calcium: 381mg | Iron: 1mg