Chef Courtney McBroom uses American cheese, Manchego and sharp cheddar to create the ultimate Tex-Mex dip.
Slideshow:More Party Dip Recipes
3/4 cup heavy cream
1/2 cup skim milk
1 3/4 pounds white American cheese, sliced 1/3 inch thick and diced
1 cup coarsely shredded Manchego cheese (3 1/2 ounces)
1 cup coarsely shredded sharp white cheddar cheese (3 1/2 ounces)
1/4 teaspoon garlic powder
1 3/4 cups buttermilk
Fresh salsa, for serving
How to Make It
In a small saucepan, combine the heavy cream and milk and bring just to a simmer. Transfer to a large heatproof bowl set over a saucepan of simmering water. Add the three cheeses and heat, whisking occasionally, until completely melted, 7 to 10 minutes. Add the garlic powder and gradually whisk in the buttermilk; heat until thoroughly incorporated and the queso is very smooth, about 5 minutes. Keep warm over very low heat and serve with tortilla chips, cilantro and fresh salsa.
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