Craving a Creamy, Spicy Dip? Looking for the perfect party appetizer or a cozy weeknight snack? Look no further than this ultimate cheesy, spicy queso dip. Packed with bold flavors and a creamy, dreamy texture, this dip is sure to satisfy your cravings. It's easy to make, customizable, and always a crowd-pleaser.
Tex-Mex Queso
Ingredients:
* 2 tbsp unsalted butter
* ½ medium onion, chopped (about ½ cup)
* 2 jalapeños, seeded and chopped (removing seeds and ribs decreases heat)
* 3 cloves garlic, minced
* 1 tbsp pickled Serrano chiles (optional)
* 1 cup cherry tomatoes, halved
* 1 (13 oz) can evaporated milk
* 2 tbsp cornstarch
* 1 cup water
* ½ lb yellow American cheese, grated
* ½ lb white American cheese, grated
* 1 tsp ground cumin
* ¼ tsp onion powder
* ¼ tsp freshly ground black pepper
* ½ tsp Kosher salt
* 1 (4.5 oz) can green chiles
* 1 tbsp fresh cilantro, chopped
* Pico de Gallo, for garnish
* Tortilla chips, for dipping
Instructions:
* Heat butter in a large skillet over medium heat.
* Add onion, jalapeños, and garlic; cook until softened, about 3 minutes.
* Add pickled Serrano peppers (if using) and tomatoes; cook until tomatoes begin to break down, about 3 more minutes.
* In a medium bowl, whisk together evaporated milk and cornstarch until smooth. Whisk in water.
* Pour the milk mixture into the skillet with the vegetables.
* Stir until thickened.
* Add cheeses, cumin, onion powder, pepper, salt, green chiles, and cilantro. Stir until cheese is melted and combined.
* Bring to a simmer and cook for a couple of minutes.
* Transfer to a warmed bowl or small slow cooker.
* Top with Pico de Gallo and serve with warm tortilla chips.