I've always sort of hated the cheese you can buy in a block and use for dips...you know...the one that starts with a V. Blech. I always though it tasted so fake. So I've been experimenting with different recipes for dips and appetizers that use real cheese and so far the results have been amazing :)
This queso dip I made on NYE and it was demolished very quickly. My personal opinion is that you can never go wrong with pico de gallo. It's one of the very best things in the whole world and it really did make this queso dip incredible.
For serving, I suggest keeping it warm in a crockpot or a fondue pot. Ours didn't last long enough for it to need that, but it does begin to solidify if left at room temperature, which is a normal thing for it to do, but it does make dipping hard!
What you need:
- 1 1/2 Tbsp. butter
- 2 Tbsp. flour
- 1 1/4 cups milk, almost at room temperature
- 2 1/2 cups sharp cheddar cheese, shredded
- 3 roma tomatoes, diced
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 1 to 2 jalapenos, seeded and finely diced
- 1 clove garlic, minced
- Juice of 1 lime
- Salt and pepper
- While you start preparing the pico de gallo, set your milk out to "warm up" a little.
- Mix your diced tomatoes, onion, jalapenos, and garlic in a medium size bowl.
- Add cilantro and lime juice and then season with salt and pepper. Put in the fridge to let the flavors marinate.
- Melt butter in a saucepan over medium heat.
- Add flour and whisk until combined. Cook for 2 minutes, stirring constantly.
- Slowly whisk in the milk and bring to a simmer, continuing to whisk. Cook for about 2 more minutes or until thickened.
- Add cheese and stir until melted.
- Stir the pico de gallo into the cheese sauce and serve immediately!
Recipe from I Am A Honeybee
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