Edible Bozeman

Gather around this queso dip on special occasions or melt, mix, and enjoy it as a snack with tortilla chips any day of the week.

2½ cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 tablespoon cornstarch
1 tablespoon butter or oil
⅓ cup yellow onion, diced
½ cup Hot Mama’s Salsa
1 (12-ounce) can evaporated milk
¼ teaspoon ground cumin, optional
Salt and pepper to taste
Cilantro leaves, finely chopped for garnish, optional

Place cheese and cornstarch in a bowl; toss to coat.

Melt butter or oil over medium heat in a large saucepan. Add onion and cook, stirring with a utensil, until lightly browned. Strain Hot Mama’s Salsa through a colander and dispose of the liquid. Add the strained salsa to the onions, stirring to heat. Stir in 10 ounces of evaporated milk and the cheeses and keep stirring over medium heat until the cheese melts. Add the optional cumin, salt, and pepper to taste.

Remove from heat and garnish with cilantro, if desired. Serve queso in a chafing dish to keep the dip warm while you are enjoying it.

Note: The dip may thicken upon cooling down. To thin, add evaporated milk in 1 tablespoon increments.

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