Queso Dip
Ingredients
Scaled from 4 4 servings (approx. 1 cup each)
- 2 ½ cups / 225 g Cheddar cheese, freshly shredded (Important - read Note 1)
- 1 tbsp cornflour / cornstarch
- ½ tbsp / 8 g butter
- 1 large garlic clove, minced
- ¼ small white onion, very finely chopped (1/4 cup)
- 375 g / 13 oz evaporated milk (1 can, not low fat)
- 1 small tomato, finely diced (3/4 cup) (Note 2)
- ¼ tsp each onion powder, garlic powder, cumin
- 4 oz / 113g can chopped green chile, fire roasted (Subs Note 3)
- ¼ cup coriander / cilantro, finely chopped
- 2 - 3 tbsp milk, any
- Salt
Instructions
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Place cheese and cornflour in a bowl, toss to coat.
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Melt butter over medium heat in a large saucepan or small pot.
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Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
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Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
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Add evaporated milk and cheese.
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Stir, then add chiles and Spices.
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Stir until cheese melts and it becomes a silky sauce.
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Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
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Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
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Remove from heat.
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Serve warm or at room temperature - it will be soft and scoopable even when it cools.
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Store in the refrigerator.
Nutrition
Per serving
| Calories | 485 |
|---|---|
| Fat | 29 |
| Saturated fat | 14 |
| Trans fat | 1 |
| Unsaturated fat | 12 |
| Cholesterol | 116 |
| Sodium | 788 |
| Carbohydrates | 18 |
| Fiber | 2 |
| Sugar | 2 |
| Protein | 35 |