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Basic Salsa Queso Dip Recipe
I have *opinions* when it comes to the subject of How to Make Proper Queso Dip”. Among them: Velveeta is not fit for human consumption. Don’t @ me, LOL!
- ½ cup milk beer, or chicken stock
- 2 tablespoon corn starch
- 1 cup salsa of choice*
- 4-5 cups grated sharp cheddar cheese**
In a medium saucepan, whisk together liquid of choice and corn starch, until mixture is smooth and there are NO lumps. Add in salsa, stir until well combined.
Heat over medium, just until it comes to a simmer.
Add a large handful of cheese, stir until melted. Continue adding rest of cheese – a handful at a time – stirring until it’s melted each time. Stop when dip reaches desired thickness.
Allow dip to heat for another minute or so, after the final batch of cheese. Serve warm.
Calories: 339kcal | Carbohydrates: 7g | Protein: 20g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 782mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 996IU | Vitamin C: 1mg | Calcium: 579mg | Iron: 1mg