Gringo Queso Dip
300kcal
Ingredients
- 3 cups shredded old cheddar cheese
- 3 cups shredded Monterey Jack cheese
- 3/4 cup milk
- 1/2 cup cream
- 1/2 medium onion diced finely
- 1 clove garlic minced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup diced tomatoes use Rotel Fire-Roasted tomatoes, no water
- 2 tins diced green chilies
- 1/2 cup sour cream
- 1 pouch KD cheese powder add gradually to taste for color and salt
Method
- Melt butter in a pot over medium heat.
- Add the diced onion and cook, stirring, until the onion begins to soften.
- A few minutes later add the minced garlic and the diced green chilies; sauté until the onions are translucent.
- Add the flour and stir well to coat the vegetables and cook the raw flour taste out.
- Slowly whisk in the milk and cream, stirring continuously to avoid lumps.
- Heat the sauce until it thickens, about 3 minutes.
- Stir in the diced tomatoes and mix well.
- Add the shredded cheeses 1/2 cup at a time, stirring after each addition until melted and smooth.
- Once the sauce is thick and all the cheese is melted, stir in the sour cream until combined.
- Gradually add the KD cheese powder, tasting as you go, until you reach the desired color and saltiness.
- Serve hot with tortilla chips, bread, or enjoy by spoon.
Nutrition
Calories300kcalCarbohydrates6gProtein15gFat24gSaturated Fat14gCholesterol70mgSodium800mgPotassium180mgFiber1gSugar3gVitamin A600IUVitamin C3mgCalcium300mgIron1mg
Notes
Fresh jalapeños would be a nice addition if not serving children. KD shake (jar) works like the pouch and adds color and flavor. Inspired by jarred Tostitos queso. If you use Velveeta as a substitute the author strongly discourages it. Keeps well for about 36 hours (likely longer, but usually finished quickly).