Queso dip tastes so sinfully good, but there's only one problem: the Velveeta. If the idea of using processed cheese makes you shiver, don't worry, because this recipe doesn't call for it. Cream cheese yields a smooth texture, smoked cheddar will trick you into thinking you just returned from a campfire, and the fire-roasted green chiles offer just enough spiciness.
This recipe is intended to be a blank canvas for your own queso creations. If your palate prefers more heat, chop up some jalapeño and throw it in there. Meat eaters, stir in some chorizo or cooked ground beef. And for anyone who loves cilantro, let it rain. The best part is, you can microwave this dip, so that cuts way down on the dishes and the chore of cooking. Go forth and queso make!
You may substitute the can of green chiles for a 4-ounce can of Rotel tomatoes.
While this recipe is intended for the microwave, you can cook it stovetop or in a slow cooker.
- 1 (8-ounce) package cream cheese
4 ounces smoked cheddar, finely shredded (I used a microplane)
1 (4-ounce) can fire-roasted diced green chiles
~3 tablespoons half and half
- In a microwave-safe bowl, combine cream cheese, smoked cheddar, and fire-roasted diced green chiles.
- Microwave for about 4 minutes, stopping every minute to break up the cream cheese with a wooden spoon and stir the mixture. Microwave until heated through.
- Stir in half and half, 1 tablespoon at a time, until mixture resembles dip. Salt to taste, and return to the microwave to heat up if needed. Serve immediately with chips.
- North American
- Serves 6-8