Queso (Cheese Dip)

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 (4 oz) can diced green chiles
• 1 (12 oz) can evaporated milk
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 8 oz shredded Mexican blend cheese, divided
• 2 oz shredded Parmesan cheese
• Salt to taste
• 1/4 teaspoon cayenne pepper (optional)

Steps

1. 1 Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes.
2. 2 Stir in garlic and green chiles, cooking for another minute.
3. 3 Pour in the evaporated milk, cumin, and chili powder. Stir well and bring to a gentle simmer.
4. 4 Reduce heat to low and gradually stir in 6 oz of the Mexican blend cheese and all of the Parmesan until melted and smooth.
5. 5 Season with salt and cayenne pepper to taste.
6. 6 Remove from heat and stir in the remaining 2 oz of Mexican blend cheese.
7. 7 Serve warm and enjoy!

Nutrition

Tips

• For a smoother dip, use a blender or immersion blender after melting the first batch of cheese.
• Add a splash of hot sauce for extra kick if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, stirring frequently.

Serving Suggestions

• Serve with tortilla chips, fresh veggies, or warm flour tortillas.
• Perfect for game day or casual gatherings.

FAQ