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Mexican Queso Dip
Yield: 16 servings
Ingredients:
- 4 tablespoons unsalted butter
- 1 cup minced onions
- 2 cloves minced garlic
- 2 jalapeño, minced
- 1.5 teaspoon salt
- 3 cups milk, divided
- 18-ounce block cream cheese, cubed
- 12 ounces mild cheddar cheese, shredded (about 1 1/2 cups)
- 12 ounces Monterey Jack cheese, shredded (about 1 1/2 cups )
- 22-ounce can diced tomatoes and green chiles, drained
Directions:
- Saute onions, garlic, jalapeno and salt in butter.
- Add half of milk and cream cheese. Stir continuously until cream cheese has melted
- Add shredded cheeses.
- Add diced tomatoes and green chiles and remaining 3/4 cups of milk. Gently stir until the mixture is combined and the dip is smooth and creamy.