Dip a chip into this deliciously spicy, cheesy 2-ingredient dip for parties. Feel free to add your favorite toppings!
Hurray, hurrah, it’s almost 2013! You know what that means… Fresh starts and fresh foods. But not before a big chip smothered in cheesy, creamy queso dip! Kick your new healthy eating habit for a night and dig in, why don’t ya?
A pile of pepper jack cheese and your favorite salsa is all you need for this delicious dip. Zap it in the oven for a bit ‘til it’s bubbly, throw a bowl of chips alongside and it’s a party!
Queso is always a huge hit at my friends’ little shindigs, and this is my favorite simple way to serve it. If you feel like using a different cheese, Velveeta and Monterey jack are fine substitutes, but don’t buy queso blanco or fresco cheeses; they won’t melt well. Keeping it warm in a slow cooker or fondue pot will keep it creamy, but you can always microwave it for a minute here and there between chip-fulls.
Enjoy the remainder of your holidays and the New Year to come, foodie friends! I hope you have a fabulous end-of-year plan, whether it involves toasting with friends or watching the countdown in your pj’s. Both sound equally enjoyable to me!
Mexican Queso Dip
Yield: Serves 8
Preheat oven to 375 degrees F.
In a medium oven-safe dish, combine cheese and salsa. Mix and spread out evenly.
Bake for 15 to 18 minutes, or until bubbly. Garnish with fresh pico de gallo and/or pickled jalapenos, if desired. Serve immediately with cut-up vegetables and/or tortilla chips.
Adapted from Sargento