Salsa Con Queso Dip
This delicious Salsa Con Queso recipe is a creamy cheese dip made with real cheese and your favorite salsa. With only a handful of ingredients, it's ready in less than 10 minutes!
Servings: 8 servings
Calories: 153kcal
Ingredients
- 2 cups shredded cheddar cheese
- ½ cup evaporated milk
- 1 tablespoon cornstarch
- 1 cup salsa use your favorite kind
- ¼ cup onion chopped
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- ¼-½ cup fresh cilantro, chopped optional
Instructions
- In a medium saucepan over medium heat, saute the onion and garlic for a few minutes, until translucent.
- Turn the heat to low, and whisk in the evaporated milk and cornstarch. Add the grated cheddar cheese and stir continuously until the cheese is melted and the mixture is smooth.
- Add the cumin and salsa to the mixture, continuously stirring.
- Once the mixture is heated through, add chopped fresh cilantro if desired, and transfer to a serving bowl or slow cooker to keep warm.
- Serve with tortilla chips, tacos, nachos, or pasta.
Notes
- Grate your own block of cheese as pre-shredded cheese may contain additives that can affect the texture.
- The type of salsa can dramatically change your queso. Experiment with different kinds, flavors, and heat levels.
- Keep the queso warm in a fondue pot or slow cooker on the 'warm' or 'low' setting.
- Serve with tortilla chips or on grilled vegetables, on tacos or burritos, or on pasta.
- Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat on low, adding a splash of evaporated milk to thin it out.
Nutrition
Calories: 153kcal | Carbohydrates: 6g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 415mg | Potassium: 166mg | Fiber: 1g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 2mg | Calcium: 254mg | Iron: 0.3mg
