For this dip I used American cheese sliced in the deli and Monterey Jack that I shred myself. For a cheese dip, I don’t recommend using pre-shredded cheese, which has a cellulose coating to prevent cheese from caking and results in cheese that doesn’t have the same melting properties as freshly shredded cheese. The green chiles can be replaced with 1 can (10 ounce) Rotel tomatoes with chiles. Do not use anything larger than this, as it will make the queso too watery.
This recipe was generously shared with me by Colleen, a fellow Michigan State University parent who hosted the Parents’ Weekend Tailgate for our daughters, their parents and friends.
To keep the queso warm, you can heat a slow cooker on warm, but for entertaining at home I prefer a less bulky covered stoneware serving dish that I preheated in the oven at 350 degrees for 20 minutes. My dish is a vintage Hull Mirror Brown covered casserole.
Queso Dip
A wonderful Mexican inspired dip for tailgates, casual entertaining for an evening at home.
Ingredients
Instructions
- In a saucepan over medium heat, melt butter, add milk and warm but don’t scald. Add cheeses by the slice or the handful, stirring until melted. Once melted add more cheese until it is all in the saucepan.
- Reduce heat to low and add chiles, cumin, salt, cayenne and tomatoes. Stir to combine.
- Pour into crock pot on warm or a preheated stoneware covered dish to serve with chips or for walking tacos.
- To take the flavor up a notch, add 1 pound of cooked and drained chorizo to queso.
This looks good! The recipe has green chilies twice, is that right or a typo? TIA
Thank you for your comment. It was an error. Thank you for pointing it out!