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Queso Dip

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 8

This warm and cheesy Tex-Mex dip pairs well with Green Giant multigrain sea salt sweet potato chips.

Angie McGowan Recipe by Angie McGowan
March 13, 2013

Ingredients

2
tablespoons butter
2
tablespoons Gold Medal™ all-purpose flour
1
tablespoon ground cumin
1
clove garlic, finely chopped
1
cup milk
1
cup shredded Monterey Jack cheese (4 oz)
1
cup shredded Cheddar cheese (4 oz)
1/2
cup chopped tomatoes
2
tablespoons chopped green onions (2 medium)
1
tablespoon chopped fresh cilantro
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1
bag Green Giant™ multigrain sea salt sweet potato chips

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Directions

  • 1 Heat 10-inch nonstick skillet over medium heat. Add butter, flour, cumin and garlic; beat with whisk to mix. Cook 3 to 4 minutes or until very fragrant. Beat in milk; heat to boiling. Cook, beating constantly, until thickened.
  • 2 Remove skillet from heat. Add cheeses; beat until melted. Stir in tomatoes, green onions, cilantro and green chiles. Serve dip immediately with chips.

Expert Tips

To make this a slow cooker dip, substitute the butter, flour, milk and cheeses for 16 ounces of prepared cheese product, cut into cubes. Place all ingredients in a slow cooker. Cover; cook on High heat setting 30 to 60 minutes or until cheese is melted.

For a spicy kick, mix in finely chopped jalapeño chiles.

Nutrition Information

No nutrition information available for this recipe.

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