Everyone, and I mean everyone, has got to love dips. I love ranch dip, hummus, jalapeno artichoke parmesan dip, and of course queso. I don’t need my queso to be perfectly smooth. I like some chopped jalapenos or onions in there, and for this recipe I added tomatillos as well for a salsa verde vibe. Somehow April is flying by despite most of us staying home, and it’s almost Cinco de Mayo! This salsa verde queso would be the perfect little appetizer before you make tacos or enchiladas. And don’t forget the margaritas!
I have made queso with other recipes before, and sometimes the cheese breaks apart a bit and it doesn’t stay as creamy as you’d like it to. But don’t worry, I have found the secret ingredient for the creamiest, most delicious queso: cream cheese. Just four ounces (or six ounces if you’re heavy handed) of cream cheese will solve all your queso problems. It adds the best creaminess and prevents the cheese from breaking apart. You can make this queso in advance, reheat, and give it a good stir before serving because of the magic cream cheese.
This queso isn’t terribly spicy because I don’t care for it that way, but if you like all the spicy things, you can keep some of the jalapeno seeds in or add more jalapenos. To me, this salsa verde queso is perfect as is, and I plan to make a batch of it for Cinco de Mayo and multiple batches during football season. I don’t really care about college football (except for the Army vs. Navy game!), but my husband is a University of Georgia grad and we watch every game. One thing I can get behind is football snacks, and I love to put out a good spread and invite a few friends over.
Whatever the occasion, I hope you enjoy this easy queso dip recipe!
- 1 tbsp. flavorless oil
- ½ onion, finely chopped
- 2 jalapenos, seeded and chopped
- 2 cloves garlic, minced
- 6-8 tomatillos, outer skin removed, chopped
- 2 tbsp. flour
- 1½ cups whole milk
- 6 oz. cream cheese
- 8 oz. shredded cheddar cheese
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 1 tsp. cumin
- 1 tsp. chili powder
- Heat oil in a large skillet. Add onion, jalapenos, and garlic and cook until tender. Add tomatillos and cook for a few minutes more.
- Add flour and stir to coat vegetables. Add milk and whisk to combine. Bring to a simmer.
- Add cream cheese and stir to combine until smooth. Add shredded cheddar cheese, salt, pepper, cumin, and chili powder and stir until smooth and cheese is melted.
- Taste and adjust seasonings as needed.
- Serve immediately, enjoy!
Like what you see? Pin it here!
[…] Get the recipe here […]