Queso Dip Chipotle Salsa

4         cups         Shredded cheese (Cheddar, Monterey Jack, Colby Mix)
2         tbsp.         Cornstarch
2         tbsp.         Unsalted butter
2         each         Garlic clove, minced
13       oz.            Evaporated milk (1 can, not low fat)
1         jar             Saucy Chipotle Salsa           
½        tsp.           Each onion powder, garlic powder, cumin
2 -3    tbsp.         Whole milk



  1. Place cheese and cornstarch in a bowl, toss to coat.
  2. Melt butter over medium heat in a large saucepan or small pot.
  3. Add garlic and cook slowly for 3 minutes or until translucent but not browned.
  4. Add salsa and cook for 2 minutes or until the mixture begins to get hot.
  5. Add evaporated milk and cheese. Stir, then add spices.
  6. Stir until cheese melts and it becomes a silky sauce.
  7. Add salt to taste - amount required depends on saltiness of cheese used.
  8. Stir in milk to adjust consistency (1 tbsp. at a time) the dip thickens when it cools.
  9. Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.

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