Sauces
Straightforward Queso Dip at Home
Today I’m making ALL of your Straightforward Queso Dip dreams come TRUE! Do you make queso at home? I’ve learned
- Serves 2 cups of cheese
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Today I’m making ALL of your Unfussy Queso Dip dreams come TRUE!
Do you make queso at home? I’ve learned that it’s one of those things that people only eat when they’re out at restaurants but it’s SO unfussy and DEEPLY GOOD to make it fresh at home. I’ve tried about 100 variations of this method and they’re all so satisfying.
You can use different cheese, different types of peppers, add some extra herbs/ spices if you want. This dish is genuinely only a base and you cna go with it where you will. OR make it exactly as is and have the DEPENDABLE from-scratch straightforward queso dip ever!
I’m going to keep things brief today because what more is there genuinely to say besides CHEESE! Also- I stayed up far too late editing the video for this method (ahm- please scroll down and watch it!).
How for this UNFUSSY Queso Dip
As I’ve mentioned 10 times already, this queso is quite straightforward to make!
We’ll start by mixing together the tomato, some of the shallot, and cilantro together in a small bowl. This is going to be a topping for the queso which is both satisfying AND pretty:)
Then a little butter is melted in a saucepan and some shallot and jalapeno is sauteed. Some flour is whisked in and then a little milk. That thickens into a nice little sauce before the cheeses are added in. It all cooks for a little longer and we’re DONE.
Unfussy. Unfussy. Unfussy!
Are you convinced yet?
Make sure I get invited over when you make this queso dip!;)
The recipe
Unfussy Queso Dip at Home
- Serves 2 cups of cheese
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Ingredients
- 1 shallot (finely diced and divided)
- 2 small roma tomatoes
- ¾ cup of cilantro (chopped and divided)
- 2 tablespoons of unsalted butter
- 2 small jalapeno peppers (seeds removed and minced)
- ½ teaspoon of salt
- 1 tablespoon of all purpose flour
- 1 cup of milk (I used 2%)
- 1 cup of grated cheddar cheese
- 1 cup of grated pepper jack cheese
Method
- 1
In a small bowl, stir together the tomatoes, 1 tablespoon of the shallot, and half of the cilantro. Set aside.
- 2
Melt the butter in a medium saucepan. Once melted, add in the remaining shallot, salt, and the jalapeno and saute for 3 minutes. Stirring often.
- 3
Pour in the flour and cook until the flour is completely absorbed, about a minute.
- 4
Whisk in the milk and then bring to a light simmer. Stirring often, let the mixture cook for about 5 minutes until it has thickened considerably.
- 5
Stir in the cheeses and continue stirring until all of the cheese is melted. Stir in the remaining cilantro.
- 6
Pour into a serving bowl and top with the tomato mixture. ENJOY!!
