Fresh Homemade Queso Dip is made from fresh ingredients and real cheese! It is cheesy, and filled with fresh tomatoes, diced jalapenos, diced red peppers, green onions, real cheese and heavy whipping cream and the perfect blend of spices.This recipe makes about 7-8 cups of fresh queso. Giving you about 14-16 1/2 cup servings.
2 tspjar/bottled mined garlic or 4 fresh cloves minced garlic
1/2cupflour
1quartheavy whipping cream
1lb.Queso Fresco Verde Cheese *found by fancy cheeses-see notes for alternative
2 jalapenos
1red pepper
2roma tomatoes
1bunchgreen onions
1 tspcumin, divided*or more to taste
1tspgarlic salt
1tspgarlic powder
1/2tspchili powder*or more to taste
1/2tspred cayenne pepper*or more to taste
Instructions
Cube your cheese into small cubes for melting. Set aside.
Rinse, remove seeds, and chop your roma tomatoes into smaller pieces. Set aside.
Rinse, remove seeds and chop your jalapenos and red pepper into fine very small pieces. Set aside.
Rinse, cut off the bottoms and chop your green onions. You can chop them as large or as small as you like. I prefer them pretty small. Set aside.
In a large skillet over medium heat, melt your butter. Once the butter starts to melt add your minced garlic. Whisk it together until butter is fully melted and garlic is fragrant.
Add your flour to the butter and garlic and whisk it together. It will be a bit thicker, kind of like a thin paste. Let it simmer for about one minute so the flour taste will cook out of it. Keep whisking so it doesn't stick and burn to the pan.
Next, add in your red peppers and jalapeños to the butter/flour mixture. Whisk them together and add in 1/2 teaspoon of cumin. It will be thick and pasty. Keep stirring/whisking so it doesn't stick to the bottom of the pan. Let is simmer and cook until the jalapenos and red peppers are fragrant.
Add in your quart of heavy whipping cream. You can use a rubber scraper spoon if needed. Whisk/mix the heavy cream into the red pepper and jalapeno mixture. Keep the heat on medium. Keep stirring it making sure it is not sticking and burning to the bottom. It will slowly start to thicken as it heats.
Turn your heat down to medium-low and add in your cheese cubes and seasonings (don't forget the remaining 1/2 teaspoon of cumin). Mix it in together and let the cheese melt and spices meld together. Your dip should be thick!After it has heated and simmered for a few minutes adjust the seasonings to your liking. I always add a dash more cayenne red pepper powder, cumin and chili powder.
Turn the heat down to low, add the chopped tomatoes and chopped green onions. Mix them in to the cheese dip. Let the onions and tomatoes heat, and then adjust the seasonings again if needed.
For serving keep the dip heated on low in the skillet, stirring occasionally so it doesn't stick and burn. Or transfer the dip to a warming dish or slow cooker on low or warm setting, stirring it every now and then to make sure the dip stays uniformly warm.Serve with tortilla chips and enjoy!
Notes
The Queso Fresco Verde Cheese I use for this cheese dip is found by the fancy cheeses at my Smith's (Kroger) grocery store. If you cannot find this kind use a high quality pepper jack cheese. Spending a little bit more for a good quality cheese makes all the difference in melting and the end result.You can season this dip to your liking. I always add a bit more cumin, chili powder, and cayenne red pepper powder at the end.If you want your dip spicier look for older jalapenos at the store. I have found these have a bit more heat than younger "fresh" jalapenos.You can add a dash or two of your favorite hot sauce to kick it up a notch as needed.This Queso Dip is delicious on baked potatoes and in Mexican dishes.The cheese dip may start to look a bit greasy as it cools. This is just the fat from the butter and fresh cheese, just give it a good stir and turn up the heat to reheat the dip if needed for a few minutes. The dip is much better warm, it will thicken a bit as it cools but it is still yummy! It stays warm perfectly in a slow cooker on low or warm (depending on how hot your slow cooker cooks).This can be reheated stove top over low heat, stirring occasionally so it doesn't burn, or in the microwave. Heat it slowly in intervals in the microwave, stirring it in between so it doesn't burn. If it is too thick add some more fresh heavy cream or milk and stir it into the dip.
Nutrition information is automatically calculated and should only be used as an approximation.