Description
A velvety smooth and flavorful queso dip that you can make in a matter of minutes. It’s a crowd favorite that can be served as an appetizer or snack at parties, or gatherings.
Ingredients
Scale
- 2 cups (472 ml) whole milk
- ¾ tsp onion powder
- ¼ tsp garlic powder
- 2 tbsp poblano pepper, finely chopped
- 2 tbsp serrano pepper, finely chopped
- 3 tbsp cornstarch
- 2 tbsp water
- 1 cup (8 oz) sour cream
- 2 cups (200 g) Monterey Jack, shredded
- 1 cup (100 g) white sharp cheddar, shredded
- Salt and pepper to taste
Instructions
- In a medium pot add milk, onion powder, garlic powder, poblano pepper, serrano pepper, and cornstarch dissolved in the 2 tbsp of water. Stir well and warm it up over medium-low heat. Do not let it come to a full boil.
- Add the sour cream right before it comes to a boil and stir to dissolve it.
- Add both cheeses in batches into the pot. This will give the cheese time to melt giving the queso dip a velvety smooth texture.
- Season with salt and pepper to taste and keep stirring until all the cheese is melted. Serve immediately.
Notes
- Store in the refrigerator for up to 3-4 days.
- Reheat in the microwave a few seconds at a time, stirring after each time. You can also reheat it on the stovetop over low heat.
- If the dip is too thick, you can thin it out by adding a little bit of milk.