Skillet Queso Dip

Name: Skillet Queso Dip
Total time: 25 min
Yield: 8 servings
Ingredients: 2 tbsp butter; 1 small onion, finely diced; 1 jalapeno, minced; 2 cloves garlic, minced; 1 tbsp cornstarch; 1 cup whole milk; 12 oz Monterey Jack, grated; 4 oz sharp white cheddar, grated; 1 can (4 oz) diced green chiles; Cilantro and tortilla chips to serve

Appetizers

A pourable, silky cheese dip made without processed cheese, spiked with roasted chiles and served bubbling in the pan it was made in.

Course: Appetizers
Time: 25 min
Servings: 8

Cooking Notes

Use low to medium heat once the cheese goes in. High heat can tighten the proteins and turn a smooth queso grainy or oily before the cheese has fully melted.
Freshly shredded cheese melts more smoothly than heavily coated pre-shredded cheese. Add it gradually and stir each addition in before adding more so the sauce stays cohesive.
Keep watery toppings out of the skillet until serving. Fresh salsa, tomatoes, or herbs are better added at the end so they do not thin the queso or mute its texture.

Recipe Card

Skillet Queso Dip

By Gabriella

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Category: Appetizers
Total Time: 25 min
Difficulty: Easy

Servings: 8

Ingredients

2 tbsp butter
1 small onion, finely diced
1 jalapeno, minced
2 cloves garlic, minced
1 tbsp cornstarch
1 cup whole milk
12 oz Monterey Jack, grated
4 oz sharp white cheddar, grated
1 can (4 oz) diced green chiles
Cilantro and tortilla chips to serve

Instructions

1
Cook the onion and jalapeno in the butter over medium heat until soft, then stir in the garlic for thirty seconds.
2
Toss the grated cheeses with the cornstarch so each shred is lightly dusted, which keeps the dip from breaking.
3
Warm the milk in the skillet until steaming, then add the cheese in handfuls, stirring constantly and never letting it boil.
4
Fold in the green chiles once the queso is smooth and glossy, and taste for salt.
5
Top with cilantro and serve immediately in the skillet with a mountain of tortilla chips alongside.