Salsa Con Queso Dip
Salsa con Queso is a crowd-pleasing, cheesy dip recipe that’s perfect for your next party! It’s easy to make and full of flavor with a hint of spice from the diced chiles.
Servings: 10
Calories: 242kcal
Ingredients
- 1 tablespoon olive oil
- ½ white onion finely diced (½ cup)
- 1 teaspoon sea salt
- 3 cloves garlic minced
- 2 ½ cups cheddar cheese freshly shredded
- 2 ½ cups Tex-Mex cheese shredded
- 1 12-ounce can evaporated milk
- 1 10-ounce can Rotel Original
- 1 4-ounce can green chilies
- chopped tomatoes for garnish
- fresh cilantro for garnish
Instructions
- In a large skillet over medium heat, add olive oil. Once hot, add onion and garlic and cook for about 3-5 minutes (until soft).
- Add both cheeses, a handful at a time, stirring well between each batch until melted, then repeat.
- Adjust the heat to low and slowly stir in milk and continue stirring until everything is mixed and starts to slightly thicken (note: ensure you are on low and stir regularly or the sauce can separate).
- Stir in Rotel, green chilis, and salt until heated thoroughly, then remove from heat and serve with tortilla chips.
Video
Notes
- Serve it warm: If you are serving the dip at a party, transfer it to a small crockpot to keep it warm. As the cheese salsa dip cools, it seizes and is difficult to eat.
- Freshly grate the cheese: Bagged cheese has added anti-caking agents that make the cheese clump together as it melts. Shred the cheese yourself for perfectly melty, smooth queso.
- Don’t let the heat get too high: Do not let the heat get too high once you add the cheese, as this can cause it to separate.
Nutrition
Calories: 242kcal | Carbohydrates: 20g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 550mg | Potassium: 288mg | Fiber: 2g | Sugar: 7g | Vitamin A: 589IU | Vitamin C: 8mg | Calcium: 346mg | Iron: 5mg