Did you ever make the queso dip from the recipe on the back of the Velveeta package? (Does melting cubes of Velveeta with jarred salsa in the microwave qualify as a recipe?) Graduating from that simplistic (and kind of boring) version to the “real thing”, I thought I’d surely be stepping up to using “real cheese”…but I was wrong. The best queso contains processed cheese for that inimitable meltiness, smoothness and tangy bite. So for this version I kept the cheese, and the salsa, but cranked up the flavor with fresh onion and jalapeno, chili powder and cumin for warmth and cream cheese for extra creaminess.
I use slices of American cheese in place of the Velveeta – I like Kraft Deli Deluxe for the thick slices and deep color – but you can use Velveeta or any type of processed American-style cheese you like.
This easy recipe makes enough queso for a crowd. Keep it hot by serving some in a small bowl and keeping the rest over low heat on the back of the stove. The great thing about processed cheese, though, is that it stays smooth and dip-able even when it cools.
And don’t forget the margaritas – my Key Lime Margarita recipe can really be made with any kind of limes you have on hand.
Making this ahead and what to do with leftovers:
- Queso Dip can be made several days ahead, stored in an airtight container in the fridge, and reheated in the microwave or on the stove top.
- Enjoying “leftovers” can be as simple as reheating the leftover dip and tearing open a fresh bag of chips. For something a little different, dribble the queso over the chips with some taco-seasoned meat for nachos. I sometimes stir it into cooked rice, spoon the cheese and rice mixture into a casserole dish, and bake it at 350 until heated through, as a great, easy side dish to go with any Tex-Mex-themed main dish.
For a complete summer menu that features this dish, see my post for Saturday August 8, 2020.
Update, April 22, 2021: Instead of jarred salsa, try this Restaurant-Style Salsa. It has a smoother texture and much fresher taste than jarred salsa, and you control the heat. Leftovers will keep for weeks and taste great with all kinds of dishes.
Queso Dip
Ingredients
- 1 tablespoon neutral oil such as expeller-pressed canola oil
- ¼ cup minced red onion
- 1 jalapeno pepper, with or without ribs and seeds, minced
- Kosher salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- 1/3 cup whole milk
- 1/3 cup heavy cream, or use all milk
- 4 ounces cream cheese
- 8 ounces (about 12 slices) American cheese slices
- ¾ cup salsa (store-bought or homemade)
- Tabasco or other hot sauce, to taste
- Tortilla chips for serving
Directions
- Step 1 Heat the oil in a large skillet over medium heat. Add the onion and jalapeno, season with salt, and saute until the onion and pepper start to soften, about 3 minutes. Add the chili powder, cumin and garlic powder and cook 1 minute longer.
- Step 2 Add the milk, cream (if you’re using it) and cream cheese. Whisk gently until the cream cheese melts.
- Step 3 Lay three slices of the American cheese in a single layer over the mixture in the skillet. Let them sit for a few seconds until they start to melt, then use the whisk to break them up and whisk them into the mixture. As soon as the first 3 slices are incorporated, add 3 more. Repeat until all the cheese is blended in and the mixture is smooth.
- Step 4 Stir in the salsa. Taste, and add Tabasco if needed, until the queso is as hot as you like it.
- Step 5 Use a rubber spatula to scrape the queso out of the skillet and into a serving bowl.
- Step 6 Serve with tortilla chips for dipping.
