Queso Dip

Blogger Angie McGowan of Eclectic Recipes shares a fun queso dip recipe for Green Giant™ multigrain sweet potato chips.

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Prep Time 25 min
Total Time 25 min
Servings 8

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

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.

Got questions? Our experts have the answers. Ask Betty now.