Best Queso Dip

prep time: 10 MINUTES cook time: 15 MINUTES total time: 25 MINUTES

Ingredients

  • 1 tablespoon butter
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1-2 jalapeños, seeded and diced
  • 1 1/2 cups half & half, or evaporated milk (I used 2 cans of evaporated milk)
  • 2 chipotle chiles, diced (canned in adobo sauce)
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese, cut into cubes and softened
  • 1 teaspoon yellow mustard
  • 8 ounces smoked cheddar cheese, shredded
  • 4 ounces sharp cheddar cheese, shredded

Instructions

  • Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
  • Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.
  • Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

NOTES: We felt this was too bland, so we added in more Taco Seasoning, Cumin and salsa to taste

Any leftovers make great Beer Cheese Soup

Add one bottle (enough to make more “soupy”)

I also fried leftover Hash Browns and placed in bottom of soup bowl, then added soup

Mexican Cream Cheese Rollups

Ingredients

1 h 5 m 8 servings 428 cals

  • 1 (8 ounce) package cream cheese, softened
  • 1/3 cup mayonnaise
  • 2/3 cup pitted green olives, chopped
  • 1 (2.25 ounce) can black olives, chopped
  • 6 green onions, chopped
  • 8 (10 inch) flour tortillas
  • 1/2 cup salsa

Directions

  1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions.
  2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
  3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.

Rotel Sausage Dip

INGREDIENTS

  • 2 pounds breakfast sausage 1 regular and 1 HOT work well-Jimmy Dean’s
  • 4 8-ounce packages cream cheese
  • 2 cans around 20 ounces Rotel-like tomatoes with juice
  • Juice of 1-2 limes optional

INSTRUCTIONS

  • Spray a slow-cooker with nonstick spray and set the temperature to LOW.
  • Add the tomatoes, their juices, cream cheese and lime juice (if using) to the slow-cooker. Mix well and place the lid on top.
  • In a large skillet, set over medium heat, cook the sausage until browned. Drain the sausage and add it to the cheese/tomato mixture; mix well and replace the lid.
  • Heat until the cheese has melted, stirring every 15 minutes; about 1 hour. Once the cheese has melted, set the slow-cooker to warm and stir about every 30 minutes.
  • Serve with Tostitos, your favorite crackers and/or your favorite sliced vegetables.
  • Enjoy!

NOTES

Leftovers can be cooled to room temperature, kept in an airtight container and refrigerated up to 5 days.

Add chiles for extra spiciness! 

You can cook this dip on the stove top, make sure you use a large skillet with high sides.

Serve with crackers, chips or veggies.