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Mexican Cheese Dip

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Submitted by bosssissy

Mexican cheese dip made in the microwave with cheddar, jalapenos, garlic, tomatoes, and a quick roux for thickness. A from-scratch queso dip ready in about 10 minutes, no Velveeta needed.

YIELD

2 cups

PREP

5 min

COOK

10 min

READY

20 min

Forget the processed cheese block. This Mexican cheese dip builds a proper roux-based sauce in the microwave with real cheddar, fresh tomatoes, jalapenos, and garlic. The flour and butter thicken the milk into a smooth base that melts the cheese evenly without turning greasy or grainy.

Soften the onion, garlic, and peppers first, then stir in the flour and give it 30 seconds in the microwave. This brief cook takes the raw flour taste out before you add the milk. Whisk until smooth after each step to prevent lumps.

The dip thickens as it cools, so serve it warm. Set it out with tortilla chips or raw vegetables and watch it disappear.

Kitchen Tips

  • Shred the cheddar yourself from a block. Pre-shredded cheese is coated with anti-caking agents that prevent smooth melting and leave you with a gritty dip.
  • Seed the jalapenos for mild heat. Leave the seeds in if you want real kick.
  • Whisk after every microwave interval. Microwaves heat unevenly, and whisking distributes the heat so the sauce thickens uniformly.
  • If the dip gets too thick as it sits, stir in a splash of milk to loosen it back up.

Variations

  • Use pepper jack cheese instead of cheddar for built-in spiciness.
  • Add cooked crumbled chorizo for a meaty queso fundido style dip.
  • Swap fresh tomatoes for canned Rotel (diced tomatoes with green chiles) for a spicier, more classic queso flavor.

Ingredients

2 30
TABLESPOONS ML BUTTER
1 1
SMALL SMALL ONION
1 1
CLOVES EACH GARLIC
minced
2 30
TABLESPOONS ML JALAPEÑO PEPPER
or chili pepper
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
CUP ML MILK
1 1
MEDIUM MEDIUM TOMATO
chopped
1 237
CUP ML CHEDDAR CHEESE
shredded

Directions

Combine butter, onion, garlic, and peppers in a 4 cup microwavable casserole.

Microwave uncovered at High for 2 to 3 minutes or until softened.

Blend in flour and microwave at High for 30 seconds.

Gradually whisk in milk until smooth.

Add tomatoes; microwave, covered at High for 3 to 5 minutes or until mixture comes to a boil and thickens, whisking once.

Stir in cheese until melted.

Serve warm with tortilla chips or veggies.

Makes 2 cups.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 224 66% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 243mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 20g
Vitamin A 17% Vitamin C 12%
Calcium 29% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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