Queso dip
Serves 4
Easy
Prep:
Cook:
Use Velveeta cheese in this American-style dip for a smooth texture. The pickled jalapeños and Ro-Tel tomatoes give it a punchy kick
Skip to ingredients
- 1 tbsp vegetable oil
- 1 clove garlicchopped
- 1 small onionfinely diced
- 1 tsp salt
- 180ml whole milk
- 85g grated cheddar
- 227g Velveeta cheesecubed
- 283g can Ro-Tel tomatoes with green chilliesdrained
- 2 tbsp pickled jalapenoschopped (red or green)
- 2 tbsp soured cream
- 2 spring onionsfinely chopped
- small handful corianderchopped
- tortilla chipsfor serving
Nutrition: Per serving
- kcal353
- fat26g
- saturates15g
- carbs12g
- sugars8g
- fibre1g
- protein17g
- salt4.77g
Method
step 1
Using a deep frying pan or large saucepan, heat the oil. Add the garlic, onion and salt. Cook for 6 mins on medium heat until softened.
step 2
Add the milk and bring to a simmer. Slowly add the cheeses, one handful at a time, whisking to combine for about 8 mins. It should be thick and smooth. Add the tomatoes and simmer for another minute. Pour into a serving dish and top with the soured cream, spring onion, coriander and pickled jalapeños. Serve warm with tortilla chips.
