Extra Creamy Queso Dip

Name: Extra Creamy Queso Dip
Cuisine: American, Mexican
Ingredients: Oil (for pan (I used avocado oil, but vegetable and olive oil work too)); 1 1/4 cup bell peppers (chopped); 1 cup white or yellow onion (diced); 1 tsp garlic powder; Salt (to taste (just a generous pinch during the sauté process) ); 4 oz. cream cheese (softened (if you don't have this, please refer to notes)); 2 cups Mexican shredded cheese blend ((or shred your own cheddar cheese and Monterey jack cheese until you have 2 cups) ); 1 1/2 cup whole milk (plus more if needed ); 1/4 cup shredded cheese (for broiling version of the recipe only ); Chopped scallions; Chopped cilantro or whole leaves and stems; Diced bell pepper or tomato; Diced red onion; Tortilla chips (to serve with)

6 steps

The easiest DIY queso dip ever! Sautéed onions and bell peppers are paired with a creamy, cheesy mixture and served however you prefer. You can serve it as a dip or you can drizzle on top of proteins...add it onto a burger...pair with some French fries or tater tots....the options are endless!

Updated at: Sun, 17 Nov 2024 01:32:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories478 kcal (24%)

Total Fat35.6 g (51%)

Carbs20 g (8%)

Sugars11.2 g (12%)

Protein21.5 g (43%)

Sodium591.1 mg (30%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Oil

for pan, I used avocado oil, but vegetable and olive oil work too

1 ¼ cupbell peppers

chopped

1 cupwhite onion

or yellow, diced

1 tspgarlic powder

Salt

to taste, just a generous pinch during the sauté process

4 ozcream cheese

softened, if you don't have this, please refer to notes

2 cupsMexican shredded cheese blend

or shred your own cheddar cheese and Monterey jack cheese until you have 2 cups

1 ½ cupwhole milk

plus more if needed

¼ cupshredded cheese

for broiling version of the recipe only

scallions

chopped

cilantro

Chopped, or whole leaves and stems

Instructions

Step 1

Over medium heat, season a large sauce pan with oil.

Step 2

Add the onion and peppers and season with 1 tsp garlic powder and a pinch of salt. If adding any spicy peppers, add them with the bell peppers and onions. Sauté until tender, about 5-7 minutes.

Step 3

Add the milk, cream cheese and cheese and mix together until creamy. Whisk to make sure there are no chunks from the cream cheese. If the mixture is too thick for your taste, add more milk or you can even diffuse with water. Only add a little bit at a time and mix if you are doing this.

Step 4

Once the queso is creamy and your desired consistency, pour the mixture into an oven safe skillet. Sprinkle a handful of cheese on top and spread it out evenly. Broil on the second highest rack until the cheese is melty and golden brown (every broiler is different, but my electric broiler took 3 minutes. If you have a gas broiler, this will take probably 1 minute.)

Step 5

Top with scallions, cilantro, chopped tomatoes and chopped red onion. Or top with whatever you want :)

Step 6

If you have enough self control and somehow have leftovers, seal them in an air-tight container for 3-4 days in the fridge. ENJOY!

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