Homemade Queso Dip
Having fresh homemade Queso Dip and tortilla chips are a tradition in my household, and we make it frequently. I wanted to come up with a healthier version of Queso, so that meant nixing the processed cheese products, and using fresh, real ingredients instead.
If you have made a roux before, or any gravy, this process is very similar to that. It’s easy to throw together, and you know exactly what you’re eating.
This recipe is basic, but flavorful. You can add cooked ground beef or Homemade Sausage for a heartier dip, or diced olives and mushrooms for a larger variety of vegetables. Making homemade Queso Dip gives you the flexibility to add specific flavors to customize it to your own palate.
Homemade Queso Dip
What you need:
- 2 tbsp butter
- 1/2 small onion, diced
- 2-4 jalapenos, stems and membranes removed, diced
- 3 cloves of garlic, minced
- 2 tomatoes, cored and diced
- 2 tbsp flour
- 1.5 cups milk
- 3 cups of colby jack cheese
- 3 cups monterey jack cheese
- 1/2 cup sour cream
- salt and pepper to taste
Melt butter over medium heat in a large pan. Add diced onion and jalapenos and sauté for 5 minutes, until translucent. Add tomatoes and garlic, and continue to sauté for another minute.
Sprinkle flour onto vegetable mixture, and mix together with a whisk. Slowly add milk, stirring constantly after each addition, until all milk has been incorporated and most lumps are gone.
Slowly add in cheese, 1 cup at a time, mixing and allowing to melt before adding more cheese. Once all cheese is melted, add sour cream and stir. Add salt and pepper to taste. Serve along side chips or cut up vegetables. You can use this with my delicious Queso Chicken dinner recipe.
You might also enjoy this White Cheese Dip recipe!
What is your favorite appetizer? Have you ever made Homemade Queso Dip? Do you have any foods that you always make this time of year?