Cheddar Queso Dip Recipe
This cheddar queso dip without Velveeta cheese is easy and so delicious! It will be a hit at your next tailgate party or nacho night.
Servings: 8 people
Calories: 334kcal
Ingredients
- 12 ounces sharp cheddar cheese shredded from a brick
- 1 tablespoon cornstarch
- 2 cloves garlic minced
- 1/2 cup onion minced or grated
- 1/2 cup bell pepper minced (any color)
- 1/2 large jalapeno minced
- 4 ounces canned green chilis drained
- 14 ounces evaporated milk
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 2 tablespoons butter
- 2 tablespoons avocado oil
Instructions
- In a large bowl, add the shredded cheddar cheese and cornstarch. Mix together and set aside.
- Heat a saute pan over medium heat and add the avocado oil. Once hot, add the onions and cook until soft, or about 3-5 minutes. Add the jalapeno, garlic, and bell pepper and cook until the veggies are softened but not browned.
- Add the evaporated milk, spices, salt, pepper, and shredded sharp cheddar cheese. Stir until melted and smooth.
- Transfer to a serving dish or eep warm in a crockpot until you are ready to eat. Serve with veggies or tortilla chips. Enjoy!
Notes
Storing leftovers: cover leftover dip and store in the fridge for up to 3 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: to reheat in the microwave, transfer to a microwave-safe bowl and heat for 30 seconds at a time, stirring in between. To reheat on the stovetop, transfer dip to a small pot and reheat slowly over medium low heat, stirring frequently.
Nutrition
Calories: 334kcal | Carbohydrates: 9g | Protein: 14g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 543mg | Potassium: 242mg | Sugar: 6g | Vitamin A: 1180IU | Vitamin C: 15.5mg | Calcium: 449mg | Iron: 0.4mg