Perfect for game day and potlucks, this creamy queso recipe is chock full of roasted corn, tomatoes and garlic. Ready in under an hour, serve the dip warm with your favorite chips.
I used 2% evaporated milk in this recipe with excellent results. It also works wonderfully with whole evaporated milk. Avoid using fresh milk as it will curdle when it boils.
To make squeezing the garlic from their skins even easier, snip or trim off just the root end before roasting.
To avoid the dreaded double-dip, set out small bowls or ramekins so guests can spoon out personal portions of the queso to dip freely.
You can make this dip ahead and refrigerate it until ready to serve. Just heat the queso gently on the stove or in the microwave, stirring often and taking care not to burn.
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