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Mexican Queso Dip
Course
Appetizer
Prep Time
5
minutes
Cook Time
7
minutes
Total Time
12
minutes
Servings
8
Author
Jenny Castaneda
Ingredients
1
tbsp
ghee
1/4
cup
onion
chopped
1
jalapeno
seeds removed, chopped
1-4
oz
can green chiles
1/2
cup
heavy cream
half and half or unsweetened and unflavored nut milk
1-8
oz
bag shredded Mexican cheese
1/4
tsp
ground cumin
1/2
tsp
garlic powder
Instructions
Add ghee to pan over medium heat.
Add onion and jalapeño. Sauté for 1 minute.
Cover and cook until veggies have softened. About 3 minutes.
Add green chile. Sauté for 1 minute.
Add nut milk. Heat up for 1 minute.
Add shredded Mexican cheese. Mix to melt.
Using an immersion blender, purée the cheese mixture in the pan for 1 minute. The consistency should still be a little chunky.
Season with cumin and garlic powder. Stir.
Transfer in a bowl and serve warm with corn chips.