One rule for a successful party: as long as there's a bowl of queso (aka cheese dip) on the table, everyone goes home a winner. This creamy queso dip, made fresh with real cheese and vegetables, heightens the glory of victory and softens the agony of defeat. And if you're not rooting for anyone but just want to watch the commercials? Hey, more queso for you!
- 1 teaspoon olive oil or vegetable oil
- 1 small yellow onion, minced
- 1 large clove garlic, minced
- 1 medium jalapeno pepper, de-stemmed and de-seeded, then minced
- 1/4 teaspoon salt
- 1 large tomato, cored and finely diced
- One 8-ounce block cream cheese, cut into approximate 2-inch cubes
- 1/2 cup milk, plus additional milk as needed
- 2 cups (8 ounces) shredded Mexican cheese blend or a mix of shredded Cheddar, Monterey Jack, and/or Colby cheeses
- 2 tablespoons chopped cilantro, for serving (optional)
- Tortilla chips or corn chips, for serving
1. Heat the oil in a medium (3-quart) heavy-bottomed skillet or Dutch oven over medium heat.
2. Stir in the onion, garlic, jalapeno and salt. Cook for 3-4 minutes, stirring frequently, until the onion is starting to soften and the vegetables are fragrant.
3. Add the tomato and cook for 1 minute more.
4. Add the cream cheese and milk. Cook, stirring frequently, until the cream cheese is fully melted, about 5 minutes.
5. Stir in the shredded cheese and cook until melted.
6. Top with chopped cilantro, if desired, and serve immediately with chips. Return the pan to the stove and rewarm over low heat as needed if the queso starts to cool and thicken too much.