Chipotle Queso Dip
A simple, but flavourful queso dip that’s a perfect appetizer for a cold winter day.
Ingredient List
- 2 tbsp (30 mL) unsalted butter
- 2 tbsp (30 mL) all-purpose flour
- 1½ cups (375 mL) milk, warmed
- 2 cups (500 mL) grated cheese (Cheddar and/or Pepper Jack)
- ½ can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, well drained
- 1 tbsp (15 mL) chopped chipotle chilies in adobo sauce
- Salt and pepper
- Tortilla chips for serving
Preparation
- Add flour and whisk. Cook over low heat for 2 minutes until flour starts to turn a light golden color.
- Melt butter in a medium saucepan over medium-low heat.
- Slowly whisk in warm milk. Be careful not to add milk too quickly or lumps might form in your sauce. Cook over low heat until thickened (about 1 to 2 minutes).
- Stir in grated cheese and season with a pinch of salt and pepper.
- When cheese is thoroughly melted and sauce is thick and creamy, stir in drained tomatoes & chipotle chilies.
- Serve immediately with tortilla chips.
