Bring Your Favorite ‘Restaurante Mexicano’ to the Table!
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While queso dip is a Tex-Mex classic, its origins are mysterious and some say they could even date back as early as the Aztecs. Whether it was ancient indigenous folk or 20th-century Hispanic Americans, the creators of this recipe made a creamy, velvety cheese dip that many cultures enjoy today.
Whether it’s for a birthday party or game day, this dip is the perfect addition and goes well with classic tortilla chips or slices of bread. It also makes a really nice topping for nachos, so it can be made in bulk and saved for later. This recipe is especially wonderful because it’s homemade, and so you get all the good flavors of a restaurant-level queso, with all the love you put into it.
Is Queso Dip Healthy?
With the most authentic and wholesome ingredients, this queso is way better than store-bought because there are no added preservatives or sugars. High-quality cheese (from a local dairy farmer if available) is a great source of healthy fats, protein, and calcium – all of which can support the muscular and skeletal systems.
For those who can’t have dairy, I recommend using trusted cheese alternatives from a brand like Daiya. In fact, many dairy-free brands these days make their own version of queso; so you’re more than welcome to compare the ingredients in this recipe to their ingredient lists to shop consciously and ensure it’s as wholesome as possible. As always, do your own research, experiment to your liking, and have fun!
Queso vs. Cheese Dip
“Queso” is the Spanish word for “cheese,” and queso dip in particular is a creamy cheese sauce with a nice kick of spice. This smoky spiciness is what differentiates it from regular cheese dip, which is mostly a blend of cheeses and nothing else. Queso opens a whole new dimension of Tex-Mex zest, whereas its Swiss cousin “fondue” (another cheese-based sauce) is usually thinner and more subtle in flavor. So, although it is also considered a cheesy dip, queso stands out among the crowd and can definitely make a fiesta.
INGREDIENTS
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped white onion
- 1 clove garlic, minced
- 1 (10 ounce) can diced tomatoes with green chilies, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 12 ounces evaporated milk
- 8 ounces sharp cheddar cheese, freshly grated
- 8 ounces Monterey Jack cheese, freshly grated
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Tortilla chips (for serving)
INSTRUCTIONS
Sauté
Cook onions, then add garlic and spices.
Simmer
Add milk and bring to a low simmer.
Melt
Gradually add cheese until smooth, season, and serve.
Devour!
FAQs & Tips
Leftover or premade queso can be stored in a fridge-safe container for up to 4 days. To reheat, add a splash of milk in a pot on the stove and slowly heat on low, stirring occasionally. I’d recommend avoiding freezing, as it might damage the texture, and serve this dish as soon as possible to maintain freshness.
While this recipe calls for Monterey Jack and sharp cheddar cheese, a more traditional option would be asadero cheese. This is a Mexican cheese made from cow’s and goat’s milk that melts easily and has a buttery flavor. With this ingredient, you could go from “queso” to “ques-WHOA” and impress all your fiesta guests!
Seeking even more spice and zest? I recommend adding finely chopped jalapeños and/or a few squirts of lime juice. Not only does this add even more spice, but fresh greens also complement the red spices and tomatoes nicely.
Serving Suggestions
Aside from classic corn tortilla chips, what else can we dip?
For starters, you could try Avocado Fries to spark a guacamole-style flavor and make your dish stand out even more.
Alternatively, this queso makes a great topping for Mushroom Tacos; a healthy and delicious plant-based twist.
Most simply, you could dip raw veggies like carrots or celery in this queso too, and that would be just as yummy. However you choose to dip or top, have fun and enjoy!
Queso Recipe
Ingredients
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped white onion
- 1 clove garlic minced
- 1 10 ounce can diced tomatoes with green chilies, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 12 ounces evaporated milk
- 8 ounces sharp cheddar cheese freshly grated
- 8 ounces Monterey Jack cheese freshly grated
- Salt to taste
- Fresh cilantro chopped (for garnish)
- Tortilla chips for serving
Instructions
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Melt butter in a medium saucepan over medium heat. Add onions and cook until translucent, about 2-3 minutes.
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Stir in garlic, diced tomatoes with green chilies, cumin, chili powder, and smoked paprika. Cook for another 2 minutes.
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Pour in evaporated milk and bring the mixture to a low simmer, careful not to boil.
-
Gradually add the grated cheeses, stirring constantly until melted and smooth. Season with salt to taste.
-
Remove from heat. Garnish with chopped cilantro and serve warm with tortilla chips.
Nutrition
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