Get ready for your Superbowl party with this great homemade Queso dip. This recipe was a part of a Christmas gift from my sister and she received the recipe from a friend. It is a great replacement for the canned cheese that you tend to see at football parties. Subtly spicy and with great cheese flavor, this warm dip is a great compliment to veggies or chips.
Chile con Queso
Adapted from a recipe from my sister
Makes approximately 3-4 cups of dip
2 cloves garlic diced or finely shredded
1 tbsp. chopped onion or dried chopped onion
2 tbsp. butter
2 tbsp. flour
1 cup milk
1 tbsp. dried cilantro or chopped fresh
1 can tomatoes with green chilies
4 cups shredded Mexican cheese mix or Colby jack mix (I used a bag of Mexican blend with the taco seasoning and a bag of the Colby jack.)
½ cup sour cream
*For extra heat add 3 diced jalapeno peppers while sautéing the onions and garlic.
· Melt butter on medium heat in 2 quart sauce pan on stove
· Add garlic and onion and sauté about 1-2 minutes, do not brown
· Whisk in flour and mix for 30 seconds
· Add the milk ½ a cup at a time whisking between additions
· Cook on medium heat until just beings to boil, stirring constantly.
· Add cilantro and canned tomatoes, stir
· Turn heat to low
· Slowly add cheese 1 cup at a time, mixing after each addition until melted.
· Add sour cream, stir to incorporate and then remove from heat.
· Place cheese dip in a small crock pot on low or in a fondue pot. Serve warm with veggies, tortilla chips or bread for dipping.· Also great on tacos or in enchiladas.