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?!?
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!
- 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
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.
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.
May keep warm in a crock pot on the low or warm setting.
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.