Queso Dip

While Mr. Vittles and I were watching football yesterday, I got a hankering for some queso dip.

But a quick search online led me to much disappointment... most of the recipes required Velveeta.

I don't know about you, but I don't really get down with processed cheese.

So I got to thinking... what other kind of soupy cheeses did I have experience with?

This led me to the sauce you would make for macaroni and cheese (like my Pepperjack Bacon Mac & Cheese), so I decided to try a queso dip with a roux base.  And, I must say, we both thought it was pretty awesome.

Nonetheless, I asked Mr. V what he would change about it, and he said less tomatoes and more cheese.

Personally, I liked the amount of tomatoes in it -  but you can feel free to use half a can of Rotel if you'd prefer less.

I did, however, agree that it would benefit from a stronger cheese flavor- so I doubled the amount of cheese for you below.

Leaves you plenty of time to experiment to your taste before the Superbowl in a couple weeks!

On another note... are you excited for me that I'm back in the kitchen?  First brownies, then queso... and wait til you see what I made last night!

You're gonna like it.  That's all I'll say for now.

Queso Dip

• 2 T. butter
• 2 T. flour
• 1/4 t. garlic powder
• 1/4 t. onion powder
• 1/8 t. chili powder
• pinch cayenne (or more or less to your taste)
• 1 C. milk
• 1/4 t. salt
• 2 C. grated Mexican cheese (I used a blend of jack & asadero)
• 1 10-oz. can Rotel diced tomatoes & chilis, drained but with some of juice reserved

In small bowl, combine flour, garlic, onion & chili powders, and cayenne (if using).  Melt butter in a medium saucepan over medium heat until foaming.  Add flour mixture and whisk until fragrant, about 30 seconds.

Add milk and whisk until boiling.  Reduce heat and continue whisking about 3-5 minutes until mixture thickens (mixture should resemble heavy cream).

Remove saucepan from heat and add salt & half of grated cheese.  Whisk until melted, then add remaining cheese.  Add Rotel and mix.  If mixture is too thick, add some of reserved juice from Rotel until desired consistency is reached.  Serve warm with tortilla chips.

Original Recipe