Extra Creamy Queso Dip
Ingredients
Extra Creamy Queso Dip
- Oil for pan (I used avocado oil, but vegetable and olive oil work too)
- 1 1/4 cup bell peppers chopped
- 1 cup white or yellow onion diced
- 1 tsp garlic powder
- Salt to taste (just a generous pinch during the sauté process)
- 4 oz. cream cheese softened (if you don't have this, please refer to notes)
- 2 cups Mexican shredded cheese blend (or shred your own cheddar cheese and Monterey jack cheese until you have 2 cups)
- 1 1/2 cup whole milk plus more if needed
Toppings (the ones I used for the photo, but you can top with whatever makes you happy)
- 1/4 cup shredded cheese for broiling version of the recipe only
- Chopped scallions
- Chopped cilantro or whole leaves and stems
- Diced bell pepper or tomato
- Diced red onion
- Tortilla chips to serve with
Directions
- Over medium heat, season a large sauce pan with oil.
- Add the onion and peppers and season with 1 tsp garlic powder and a pinch of salt. If adding any spicy peppers, add them with the bell peppers and onions. Sauté until tender, about 5-7 minutes.
- Add the milk, cream cheese and cheese and mix together until creamy. Whisk to make sure there are no chunks from the cream cheese. If the mixture is too thick for your taste, add more milk or you can even diffuse with water. Only add a little bit at a time and mix if you are doing this.
- Once the queso is creamy and your desired consistency, pour the mixture into an oven safe skillet. Sprinkle a handful of cheese on top and spread it out evenly. Broil on the second highest rack until the cheese is melty and golden brown (every broiler is different, but my electric broiler took 3 minutes. If you have a gas broiler, this will take probably 1 minute.)
- Top with scallions, cilantro, chopped tomatoes and chopped red onion. Or top with whatever you want :)
- If you have enough self control and somehow have leftovers, seal them in an air-tight container for 3-4 days in the fridge. ENJOY!
I used whole milk in this recipe, but if you only have half & half, feel free to use half the amount called for and then add water to thin it out and "milkify" it. I've done this and it worked!
IF YOU DON'T HAVE CREAM CHEESE: Add 1/2 cup extra cheese and mix. Add more milk to taste.
IF YOU LIKE HEAT:feel free to add poblanos, jalapeños or chili peppers that have been cored, seeded and minced. Add these with the bell peppers in the beginning.