Fire-Roasted Queso Dip
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Updated April 9, 2020
tablespoons unsalted butter
tablespoons all-purpose flour
ounces Monterey jack cheese, grated
ounces cheddar cheese, grated
(15 ounce) can Muir Glen™ organic fire roasted diced tomatoes (salsa)
jalapeño, seeded and diced (salsa)
red onion, diced (salsa)
lime juice only (salsa)
Open tomatoes and drain well, removing as much liquid as possible. Dice tomatoes and combine with diced jalapeño and diced red onion. Squeeze lime juice over salsa and season with salt. Set aside for later.
In a medium pot over medium heat, add the butter and flour and cook until the butter is melted and forms a roux with the flour (thick paste). Cook until the roux turns a light tan color, about 4-5 minutes.
Slowly add milk to the roux. Whisk continuously as you add the milk so no lumps form. Add the milk in 1/3 cup batches until it's all incorporated. You will need at least two cups of milk to reach the desired consistency. At this point you have a basic bechamel sauce. Continue to simmer this until it thickens.
Stir in all the grated cheese. Once cheese is melted, season with salt and pepper. If the queso dip is too thick, add a bit more milk to thin it.
In a large bowl, pour all the queso dip and add the salsa directly into the center. Once the dip is served, stir the queso and salsa together.
- Because this queso dip is made from a bechamel sauce and not purely cheese, it won’t congeal the way other queso dips do. If you have leftover queso, you can serve this queso cold or reheat in the microwave.
- Serve queso dip with tortilla chips or veggie sticks.