Three-Queso Dip

Chef Courtney McBroom uses American cheese, Manchego and sharp cheddar to create the ultimate Tex-Mex dip.

  • Total Time:
  • Servings: Makes 6 cups

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  • 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
  • Tortilla chips
  • Chopped cilantro
  • Fresh salsa, for serving 

How to make this recipe

  1. 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. 

Contributed By Photo © John Kernick Published October 2015

1044520 recipes/three-queso-dip 2015-09-09T20:17:49+00:00 Courtney McBroom fast|dips-and-spreads|southwestern-tex-mex|vegetarian|make-ahead|dinner-party october-2015 recipes,three-queso-dip 1044520

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