Queso Dip

Name: Queso Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-1/2 cups.
Cuisine: North America, Southwest
Ingredients: 1 cup heavy whipping cream; 1/2 cup sour cream; 2 ounces cream cheese, softened; 1 teaspoon cornstarch; 1 tablespoon water; 2 ounces pepper jack cheese, shredded; 1/2 cup shredded Oaxaca or Monterey Jack cheese; 1 can (4 ounces) chopped green chiles; 3/4 teaspoon garlic salt; Optional: Chopped tomatoes and sliced serrano pepper

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 2-1/2 cups.

Thick, cheesy and creamy, this queso is perfect for dipping. I use mild chilis and salsa, but if you like more heat, you can kick it up with medium-heat varieties. Serve it over eggs and omelets for breakfast or pasta with a sprinkle of bacon for a Mexican-American mac and cheese. —Kallee Krong-MCCreery, Escondido, California

Ingredients

1 cup heavy whipping cream
1/2 cup sour cream
2 ounces cream cheese, softened
1 teaspoon cornstarch
1 tablespoon water
2 ounces pepper jack cheese, shredded
1/2 cup shredded Oaxaca or Monterey Jack cheese
1 can (4 ounces) chopped green chiles
3/4 teaspoon garlic salt
Optional: Chopped tomatoes and sliced serrano pepper

Directions

1. In a small saucepan, heat whipping cream over medium heat. Add sour cream and cream cheese; cook and stir until smooth.
2. In a small bowl, whisk cornstarch and water until smooth; stir into saucepan. Bring to a boil; cook and stir until slightly thickened, about 1 minute.
3. Reduce heat to low. Stir in shredded cheeses, green chiles and garlic salt. Cook and stir until cheese is melted. If desired, garnish with tomato and serrano pepper. Serve warm.

Nutrition Facts

1/4 cup: 172 calories, 17g fat (10g saturated fat), 52mg cholesterol, 289mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.

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