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+ servings
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
  • 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
  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.