Queso Dip
A smooth, warm Tex-Mex cheese dip with tomatoes and green chiles, made from real cheddar and Monterey Jack.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Queso is the warm, silky cheese dip that every Tex-Mex restaurant brings to the table with a basket of chips. This homemade version is made with real cheddar and Monterey Jack, a little onion and garlic, cumin, and a can of diced tomatoes with green chiles for color and a gentle kick.
The Thermomix® TM7™ grates the cheese, sautés the onion and garlic, thickens the evaporated milk and then melts the cheese into it while it stirs, so the dip comes out perfectly smooth with no lumps or grainy bits. It is ready in about 20 minutes.
Made in the Thermomix® TM7™
Queso Dip
Makes: About 3 cups
- Prep5 min
- Cook15 min
- Total20 min
- Serves8
Ingredients
To serve
Instructions
- Place the cheddar and Monterey Jack in the dry mixing bowl and grate 8 sec/speed 6. Transfer to a bowl and set aside.
- Place the onion and garlic in the mixing bowl and chop 3 sec/speed 5. Scrape down the sides, add the butter and sauté 3 min/120°C (250°F)/speed 1.
- Add the evaporated milk, cornstarch, cumin and chili powder and cook 4 min/90°C (195°F)/speed 3, until slightly thickened.
- Add the grated cheese and cook 4 min/80°C (175°F)/speed 3, until completely melted and smooth.
- Add the drained tomatoes with green chiles and mix 10 sec/reverse/speed 2.
- Pour the queso into a warm bowl, top with the diced tomato, jalapeño slices and cilantro, and serve right away with tortilla chips.
Tips
- Grate the cheese from a block: bagged shredded cheese has anti-caking powders that can make the dip grainy.
- Queso thickens as it cools. To rewarm it, add a splash of milk and heat it in the mixing bowl 3 min/70°C (160°F)/speed 2.
- Want it spicier? Add 1 seeded jalapeño with the onion in step 2. Leftovers keep 4 days in the fridge.
