White Cheddar Queso Dip
- Prep Time 0:05
- Cook Time 0:10
- Estimated Cost $7.50
- 51 Comments
Happy Cinco de Mayo! Let's explore a May Fifth classic, shall we?
See, I love the idea of queso dip (essentially melted cheese), save for the fact that it's typically made with uber-processed cheese (think Velveeta), which gives it its super-creamy texture. Well, I think uber-processed cheese tastes like melted plastic and I refuse to eat it.
So, I decided to make it better. I make a simple roux, and then stired in creamy, nutty, delicious white cheddar.
I also swirled in a little chili powder and salt. You could certainly customize yours by adding things like chopped chipotle chilies, cumin, or a little fresh jalapeño.
The resulting dip: thick, creamy, cheesy queso that totally beats the fake stuff. Try it on tortilla chips for ballpark-style nachos, drizzled over grilled beef and corn tortillas for Southwest-ified tacos, or even atop a bowl of hot chili. And the best part? It reheats like a dream.
Note: Feel free to use regular yellow cheddar if you prefer.
- 2 tablespoons butter $1 for a stick
- 2 tablespoons all-purpose flour Pantry
- 1 cup whole milk or half-and-half $1.50 for a pint
- 1 1/2 cups shredded white cheddar cheese 3.50 for 12 oz.
- 1/2 teaspoon (or more to taste) chili powder $1.50 for 1 oz.
- 1/4 teaspoon salt (or more to taste) Pantry
Recipe Serves 6-8
- Melt butter in a medium pot over medium heat.
- Whisk in flour and cook, whisking throughout, for 1 minute.
- Gradually add the milk, whisking constantly, until a thick sauce forms (this should take 6-7 minutes).
- Melt in the cheese, whisking constantly, for 1-2 minutes and season with the chili powder and salt.
- Let cool for 5 minutes, then serve warm, garnished with more chili powder if desired.