Citrus Queso Salad Dip For Chips Recipes

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QUESO DIP



Queso Dip image

This warm and cheesy Tex-Mex dip pairs well with multigrain sea salt sweet potato chips.

Provided by Angie McGowan

Categories     Appetizer

Time 25m

Yield 8

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon ground cumin
1 clove garlic, finely chopped
1 cup milk
1 cup shredded Monterey Jack cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup chopped tomatoes
2 tablespoons chopped green onions (2 medium)
1 tablespoon chopped fresh cilantro
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 bag multigrain sea salt sweet potato chips

Steps:

  • Heat 10-inch nonstick skillet over medium heat. Add butter, flour, cumin and garlic; beat with whisk to mix. Cook 3 to 4 minutes or until very fragrant. Beat in milk; heat to boiling. Cook, beating constantly, until thickened.
  • Remove skillet from heat. Add cheeses; beat until melted. Stir in tomatoes, green onions, cilantro and green chiles. Serve dip immediately with chips.

Nutrition Facts : Calories 190.7, Carbohydrate 7.2 g, Cholesterol 37.8 mg, Fiber 0.6 g, Protein 8.5 g, SaturatedFat 8.0 g, ServingSize 1 Serving, Sodium 257.2 mg, Sugar 2.8 g

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