Creamy real cheese dip with a zesty twist. This Queso Verde recipe is quick, easy and delicious!
Cheeeeese DIP! Queso Verde sounds so pretty and this recipe tastes just as lovely. It’s smooth and creamy with a little zesty pizaaaz. The flavors in this simple pleasure are mild, which makes this recipe perfect for a party, potluck or, if you eat like me and my husband, you’ll finish it with your bestie in about 15 minutes before scarfing down some healthy grilled chicken tacos.
So, I’m in quarantine for 2 weeks after traveling and therefore my husband is doing all the shopping, which. is. awesome! Unfortunately he couldn’t find the little cans of diced green chilis I like to keep stocked at all times for recipes like these. Instead, he came home with 2 glass jars of salsa verde that he still thinks are green chilis but I’m so grateful for him shopping, I’m just gonna say mahalo and roll with it because it’s delicious and carries all the flavors I need for recipes like this Chili Verde.
I served this Queso Verde Dip with stale chips, and we were still extremely satisfied. Next time, I’m going to add some spicy pork sausage…(another staple in my kitchen).
- Olive Oil
- Spices- onion powder, garlic powder, white pepper, cumin
- Shredded Cheese
- Prepared Salsa Verde
This recipe starts with a roux of butter, olive oil and all purpose flour. Like I will say every time I start with a roux…… “slow your roux.” Low and slow, constantly swirling the whisk until your ingredients collide into a beautiful oblivion….. I mean, roux.
At this point I like to add all my seasoning. Cumin, my go to for pretty much every single ‘South of the Border’ recipe I make. Cumin seeds, ground cumin, I love them both and use them both heavily. 🤷🏽♀️ Feel free to spice this up even more, like I said, this recipe is mild.
Now we make a béchamel (bae-shuh-mel) by adding milk or cream. I used half n’ half but milk will work just as well…. whatever you got, toss it in there! 😜
Now that we have our lucious, spiced up cream base for our queso, it’s time to add the QUESO! I suggest a blend of cheddar and jack…. any kind of either is perfect! I love sharp and pepperjack ❤️. If you purchase 8 oz bags of shredded cheese, just throw a bag in and stir it well until you have a mouthwatering, irresistible dip. If you’re like me, you’ll have to cut the cheese and grate it by hand.
Last, add a cup of salsa verde. Continue to stir and cook until it’s hot and bubbly. Carefully pour this into a serving bowl or just indulge right out of the pot. Surround with corn chips….. or whatever you have to scoop this joyful dip into your mouth.
Top this recipe off with one of these healthy dinner recipes.
- 1 tbsp butter
- 1 tbsp olive oil
- ¼ cup flour
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp cumin powder
- ¼ tsp white pepper
- 1 cup milk
- 2½ cups cheddar jack cheese shredded
- 1 cup prepared salsa verde I used La Victoria
- Melt butter and olive oil in a medium size sauce pan over medium- low heat.
- Add flour and whisk to combine.
- Add spices and cook for a few minutes, whisking frequently.
- Add milk and whisk until smooth and thick.
- Add shredded cheese and stir continuously until smooth and hot.
- Add prepared salsa verde and cook one more minute.
- Transfer to a serving bowl and serve with tortilla chips.