Queso Dip
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Queso Dip
Rated 4.0 stars by 2 users
Category
Appetizer
Author
Test Kitchen
Ingredients
Pick a Base (one or more of the following or skip for just queso)
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8 oz Baby Bella or White Button Mushrooms, sliced thin
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2 Medium Poblano or Bell Peppers, stemmed, seeded and chopped
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8 oz Fresh Chorizo or Sweet/ Hot Italian Sausage
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8 oz Lean Ground Beef
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2 Cups Shredded Chicken
Pick a Cheese (You'll want 2 kinds of cheese: Cube 8oz of melty cheese and shred 8 oz of flavorful cheese)
Melty Cheese:
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Queso Blanco
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Metlz Cheesy
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American Cheese
Flavorful Cheese:
Additional Ingredients:
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10 oz. can mild diced tomatoes with chiles, such as Ro-Tel
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2/3 Cup Half and Half
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Additional Toppings - Please see Notes below
Directions
Heat 1 T. olive oil in a large high-sided skillet over medium-high heat.
Add your base ingredient and cook, breaking up any ground meat with a spoon, until the vegetables are tender or the meat is cooked through. Pour off any excess fat.
Pour 2/3 c. half-and-half, then add both cheeses.
Add one 10 oz. can mild diced tomatoes with chiles, such as Ro-Tel. (If using all white cheeses, add a 4 oz. can green chiles instead; the canned tomatoes may make your queso pink). Cook the queso over medium heat until the cheese is melted, about 6 minutes; remove from the heat.
Transfer the queso to a bowl, if desired, and top with any combination of the following. Serve with chips.
Slow Cooker:
Cook your base ingredients as directed, then transfer to a slow cooker and add the remaining ingredients. Cook on high for 50 minutes, stirring halfway through and again at the end.
Recipe Note
Transfer the queso to a bowl, if desired, and top with any combination of the following. Serve with chips.
Additional Toppings:
Sour Cream, Canned Black Beans, Sweet or Hot Paprika, Sliced Scallions, Guacamole, Diced Pepperoni, Sliced Fresh Jalapeños, Diced Red Onion, Pico de Gallo or Salsa, Crumbled Cooked Bacon, Sliced Pickled Jalapeños, Fresh Cilantro, Corn Kernels, Chili Powder, Sliced Black Olives, Crumbled Queso Fresco
From The Pioneer Woman Magazine