Description
A creamy and cheesy queso dip made with a blend of cheeses, sour cream, and green chiles—perfect for parties or game day snacks.
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
Instructions
- In a small saucepan, heat the whipping cream over medium heat. Add sour cream and cream cheese; cook and stir until smooth.
- In a small bowl, whisk cornstarch and water until smooth; stir into the saucepan.
- Bring to a boil; cook and stir until slightly thickened, about 1 minute.
- Reduce heat to low. Stir in shredded cheeses, green chiles, and garlic salt.
- Cook and stir until cheese is melted. Serve warm, garnished with tomato and serrano pepper if desired.
Notes
- Use freshly shredded cheese for best melting quality.
- Oaxaca cheese can be substituted with Monterey Jack if unavailable.
- Serve with tortilla chips, pretzels, or fresh vegetables.
- Leftovers can be refrigerated and reheated over low heat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 45mg
