The. Best. Queso. Dip. Ever.
The best queso dip, ever.
½ lb block of sharp cheddar cheese, shred with a cheese grader, 2.5-3 cups
1 tablespoon of cornstarch
1 tablespoon of butter
2 minced garlic cloves
1 bunch green onion
1 teaspoon kosher salt
¼ teaspoon ground chipotle
½ teaspoon cumin
1 can f(4 oz) fire roasted chilies
½ cup diced seeded roma tomatoes
1 can evaporated milk (12 oz)
¼ cup finely chopped cilantro
Musket Powder (Red or Black Label)
Cayenne pepper (if not using Musket Powder Red Label)
Grade cheese into bowl - do not buy graded cheese, just do it. Grade and mix in cornstarch, set aside
In a saucepan, melt butter at medium heat, add garlic, onions, chipotle, salt, cumin, stir on medium for a few minutes. Add half can of fire roasted chilies and the full can of tomatoes. Stir for a few minutes. Add one can of evaporated milk. Bring mixture to a very slight boil, then add cheese/corn starch mixture. Once cheese is melted, turn off heat. Stir in chopped cilantro, pour into serving dish and dust liberally with Musket Powder.