Chile Con Queso Dip

Here is a quick and tasty Chile Con Queso Dip to serve at your next get together.  It really is an easy one to throw together and you can keep it warm in a crock pot, just put it on the low or warm setting.

So, is it too early to be thinking about soup???  I am sitting here typing this with a blanket on.  It is chilly here this morning!  And all I can think about is a big bowl of warm and comforting soup -or- maybe some hot chocolate!  No, too soon huh?!?

This Chile Con Queso Dip is quick, easy and a great crowd pleaser! | Countryside Cravings

However, I am sure I will change my mind by this afternoon.  😉

Our summer has been pretty nice so far.  Not so overwhelmingly hot that you can’t do anything.  We have had a few days where the kids have been cooped up in the house because it was too hot but otherwise I can’t complain.

They mostly spend their days playing outside in the water.  Ahhh I miss being a kid!  Carefree and no worries, that’s the life!

So, anyway back to this dip—-  I made it on a whim the other day with some ingredients I had on hand.  The kids and I loved it.  It isn’t very spicy so if you like more heat just leave the ribs and seeds in the jalapeno and add in some cayenne pepper.

Oh– and this would be a great cheese sauce to pour over a big batch of chili cheese fries too!

Chile Con Queso Dip
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
This Chile Con Queso Dip is quick, easy and a great crowd pleaser!
Course: Appetizer
Servings: 6
Author: Countryside Cravings
Ingredients
  • 1 small onion finely chopped
  • 1 jalapeno ribs and seeds removed and finely chopped
  • 3 tablespoons butter
  • 2-3 cloves garlic minced
  • 3 tablespoons all purpose flour
  • 1 1/2 cups milk
  • 1/2 cup cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 15 oz can petite diced tomatoes
  • 1 4 oz can diced green chilies
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
Instructions
  1. In a medium sauce pan cook the onion and jalapenos in the butter until soft. Stir in the garlic and cook for about 30 seconds or until fragrant. Stir in the flour and cook for 1 minute.
  2. Carefully whisk in the milk and cream. Stir well to combine and cook until it starts to thicken. Add in the remaining ingredients and turn the heat to low. Cook until the cheese is melted and everything is well combined.
  3. May keep warm in a crock pot on the low or warm setting.
Recipe Notes

If you want more heat- leave the ribs and seeds in the jalapeno and can also add in some cayenne pepper.
If it is too thick just add in a little more milk.


 

This Chile Con Queso Dip is quick, easy and a great crowd pleaser! | Countryside Cravings

Share Your Thoughts

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Julie @ Julie’s Eats & Treats wrote:
    • Malinda wrote:
  • Pin
    Share
    Tweet
    +1