Queso Dip
Servings: 12 servings
Calories: 133kcal
Ingredients
- 1 tablespoon butter
- 1 small onion finely diced
- 2 garlic cloves finely diced
- 1 tomato diced
- 1/4 cup sliced jalapeños finely diced
- 2 teaspoons cornstarch
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12 ounces evaporated milk
- 8 ounces shredded cheddar cheese
- fresh cilantro leaves for garnishing (optional)
- chopped tomato for garnishing (optional)
- chopped avocado for garnishing (optional)
- tortilla chips for serving
Instructions
- Melt the butter in a medium saucepan over a low-medium heat. Add the diced onion and garlic and cook, stirring, for 4 minutes or until softened. Add the diced tomatoes and jalapeños and cook, stirring for 2 minutes or until the tomato has softened slightly.1 tablespoon butter, 1 small onion, 2 garlic cloves, 1 tomato, 1/4 cup sliced jalapeños
- Add the cornstarch, smoked paprika, ground cumin, garlic powder and onion powder. Stir until well combined.2 teaspoons cornstarch, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Pour in the evaporated milk and cook, stirring, until the evaporated milk is warm. Add the shredded cheese and stir until smooth and melted. Remove from the heat.12 ounces evaporated milk, 8 ounces shredded cheddar cheese
- Pour the dip into a dip bowl. Garnish with the cilantro, chopped tomato and chopped avocado, and serve with tortilla chips.fresh cilantro leaves, chopped tomato, chopped avocado, tortilla chips
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 5g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 210mg | Potassium: 150mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 462IU | Vitamin C: 3mg | Calcium: 214mg | Iron: 0.3mg