Queso Dip

From now until the end of time, this simple, creamy, and spicy queso dip will be served at every football party or casual get-together. That's how good it is! What's the key to a creamy, delicious queso? The cream cheese. Go get some chips now! Your dip is ready!

Ingredients :

For the dip

• 1/2 tablespoon vegetable or canola oil

• 2 cloves garlic, minced

• 1/4 cup minced white onion (equivalent to 1/4 medium onion)

• 1 (12-ounce) can evaporated whole milk

• 1 teaspoon kosher salt

• 1 teaspoon ground cumin

• 1/4 teaspoon chili powder

• 8 ounces extra-sharp cheddar cheese, finely shredded

• 8 ounces softened cream cheese, diced

• 1 (10-ounce) can Rotel tomatoes with green chilies, drained

• 1/4 cup chopped cilantro

• 2–4 tablespoons whole milk, as needed, to thicken the sauce

To serve

• Pico de gallo, for topping

• Corn tortilla chips

• Pretzel bites

STEPS :

     1. Sauté the garlic and onion :

Heat the oil in a big skillet or pan with sloping sides over medium-high heat. Add the garlic and onion as the oil begins to shimmer. Cook, stirring regularly, for 3 minutes, or until both are glossy and the garlic has begun to turn a light brown color.

     2. Add the evaporated milk and spices :

To the pan, add the evaporated milk, salt, cumin, and chili powder. Whisk continually until steam rises to the surface and small bubbles develop near the pan's sides.

     3. Add the cheese :

Reduce the heat to low and whisk in the cheddar and cream cheese slowly but steadily for 10 minutes. The texture of the cheese will change from stringy to smooth and velvety. It's fine if a few specks of cream cheese remain; they'll melt as the sauce warms.

     4. Finish the queso dip :

After 10 minutes of whisking, add the drained Rotel and chopped cilantro. To blend, whisk everything together. The sauce will be thinner if the Rotel is a little damp; this is acceptable.

     5. Top and serve :

Transfer the queso to a slow cooker once the vegetables have been fully mixed and warmed through, about 5 minutes. You can also serve it immediately from the pan. Serve with heated corn tortilla chips or pretzel nibbles and a hearty dollop of pico de gallo.

     6. Thin as needed :

As it sits, the queso will thicken. If it becomes too thick, add a couple of tablespoons of whole milk to thin it up. Serve it right from the pan over low heat on the stove, or move it to a slow cooker set on warm. To avoid a skin from forming on the surface of the dip, stir the queso often.

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