If you're anything like Ree Drummond, you might consider queso dip to be its own food group. "Queso, otherwise known as cheese, is the thing that makes me want to get out of bed in the morning," she says. So it's no surprise that the lusciously silky party dip makes an appearance on her menu at The Merc. After all, there's nothing like a bowl of warm, cheesy dip and homemade tortilla chips! This classic Tex-Mex starter is perfect for serving as a game day snack for the Super Bowl, but let's be honest—it's a fan-favorite any time, any occasion. Take a cue from Ree and Ladd Drummond who love to serve queso during their weekly movie nights! The best part is that this crave-worthy queso is incredibly easy to make. Choose from the stovetop method or pull out your Crock-Pot for a tasty slow cooker dip fit for a party.
Ingredients
- 12 oz.
white American cheese
- 4 oz.
pepper jack cheese, shredded
- 2/3 c.
half-and-half
- 1
clove garlic, chopped
- 1
jalapeño, chopped
- 1/2 tsp.
ground black pepper
- 4 oz.
green chiles, drained
-
Diced tomatoes, chopped cilantro, and sliced fresh jalapeño, to top
Description
-
- Stovetop method: In a medium saucepan, bring 1 inch of water to a boil. Reduce the heat to medium-low and place a bowl inside the pot to create a double boiler. (The bowl should be big enough to rest above the rim of the pot without the bottom touching the water.) Add both cheeses, the half-and-half, garlic, jalapeño, and black pepper, stirring to combine. Cook, stirring occasionally, until the cheese is melted and the dip is creamy, 5 to 10 minutes. Stir in the green chiles.
- Slow cooker method: In the base of a slow cooker, stir to combine both cheeses, the half-and-half, garlic, jalapeño, and black pepper. Cover and cook on high for 50 minutes, stirring once halfway through. Stir in the green chiles. Transfer to a serving bowl or reduce the temperature of the slow cooker to warm and keep covered until ready to serve.
- Top with diced tomatoes, cilantro, and sliced jalapeño. Serve immediately.
Tip: If you are using sliced white American cheese from the deli, stack the slices about 1/2-inch high, then dice to create the perfect size for quick melting.
