Gringo Queso Dip


6 cups

Prep time


Cooking time


Total time




  • 3 Cups Shredded Old Cheddar Cheese

  • 3 Cups Shredded Monterey Jack Cheese

  • 3/4 Cups of milk

  • 1/2 Cup Cream

  • 1/2 Medium Onion, Diced Finely

  • 1 Clove of Garlic, Minced

  • 3 Tablespoons Butter

  • 3 Tablespoons Flour

  • 1 Cup Diced Tomatoes (I use Rotel Fire-Roasted Tomatoes, no water)

  • 2 Tins of Diced Green Chilies

  • 1/2 Cup Sour Cream

  • I Pouch KD Cheese Powder (That’s right!)


  • Melt butter in a pot over medium heat.
  • Add onions.
  • minutes later, add garlic and chilies.
  • Sautee until onions are translucent.
  • Add flour and mix well.
  • Slowly add the mil and cream, stirring continuously.
  • Heat until thickened, about 3 minutes.
  • Add tomatoes and mix well.
  • /2 cup at a time, add the cheese. Stir in to melt, and add another 1/2 cup. And so on.
  • Once the sauce is thick and cheese all melted, stir in the sour cream.
  • Gradually add the KD Powder till you get the colour and salt you are happy with
  • Serve hot with tortilla chips or bread. Or a spoon, I won’t judge you.


  • Fresh jalapenos would be a nice addition, if kids didn’t exist.
  • KD Shake in the jar is the same as the pouches.  Yes, it sounds crazy, but I felt that this goofy addition actually improved this dish big time in colour and taste
  • I love the Tostito’s jarred stuff so that’s what I used as inspiration.
  • If you use Velveeta as a substitute, God kills a puppy.
  • This keep well for 36 hours.  Actually, I am sure it would last for 4 days or more, but its usually gone within 36 hours here.