This simple queso dip boasts big bold southwestern flavor with minimal prep. Set it in front of some friends during your next gathering and watch it magically disappear before your eyes! This stuff is addictive.
Serves 4-6 as an appetizer
Prep time: 10 minutes
Total time: 20 minutes
(max including rest)
1 tablespoon butter
3 tsp garlic
1/4 cup diced shallots, onions, or green onions
1 can fire-roasted diced green chilies (4 oz)
1/2 cup diced seeded Roma tomatoes
1 can evaporated milk (12 oz)
3/4 pound sharp cheddar cheese, shredded (shredding the cheese yourself is preferable because pre-shredded cheese is covered in moisture-absorbing cellulose)
1 tablespoon cornstarch
Your favorite Karma Sauce for garnish
Shred the cheese in a large bowl. Mix in a tablespoon of corn starch until it coats the cheese evenly. Set aside.
Melt the butter under medium-high heat. Add the diced garlic, onion, and Sabroso Spice Mix to your pot. Cook for two minutes.
Next, add the diced green chiles and tomatoes. Cook for another two minutes.
Add the evaporated milk to the pot. Wait for it to come to a boil.
Incorporate the cheese. The sauce will immediately start to thicken. Once all the cheese is incorporated, turn off the heat.
Add jalapeno pepper slices, onion, tomato, a light dusting of Sabroso or some drops of your favorite Karma Sauce as garnish. Enjoy!