My hubby loves queso dip. But he can’t do spicy versions. So I was excited to come across a recipe in a Cook’s Country magazine to make him a homemade version. Because let’s face it. Is homemade anything ever NOT better anyways?! (If you disagree I’m just going to ignore that you said that…)
The Monterey Jack and Colby work really well here and melt nicely, but you could substitute cheddar or a combination of other cheeses as well.
8 oz Monterey jack cheese, shredded (2 cups)
4 oz Colby cheese, shredded (1 cup)
2 T oil
1 onion, finely chopped
2 garlic cloves, minced
3/4 cup canned diced tomatoes, drained*
1 T chopped canned green chilies*
1 (12 oz) can evaporated milk
2 T water
salt and pepper to taste
Place the cheeses and 1 T of the oil in a blender and set aside.
Heat the remaining 1 T oil in a pan over medium high heat and add the onions. Cook until softened and add garlic. Cook until garlic is fragrant and add tomatoes and chilies. Cook until heated through, then trasfer to a bowl.
Add evaporated milk and water to pot and bring to a boil. Pour into blender and process till smooth. Add to bowl with tomato mixture and stir to combine. Season with salt and pepper. Let sit for a few minutes to thicken.
Serve with tortilla chips. (Reheat in the microwave it gets too cold too.)
*You can use a (10 oz) can Ro-Tel Diced Tomatoes and Green Chilies in place of the canned diced tomatoes and green chilies, I just never have them on hand. You can also add some canned chipotle chilies in adobo sauce for a spicier dip.
Recipe slightly adapted from Cook’s Country