Easy Queso Dip

• portions: 3 servings
• temps actif: 5 minutes
• temps total: 45 minutes

Ingrédients

12 oz. white American cheese

4 oz. pepper jack cheese, shredded

2/3 c. half-and-half

1 clove garlic, chopped

1 jalapeño, chopped

1/2 tsp. ground black pepper

4 oz. green chiles, drained

Diced tomatoes, chopped cilantro, and sliced fresh jalapeño, to top

Instructions

Stovetop method: In a medium saucepan, bring 1 inch of water to a boil. Reduce the heat to medium-low and place a bowl inside the pot to create a double boiler. (The bowl should be big enough to rest above the rim of the pot without the bottom touching the water.) Add both cheeses, the half-and-half, garlic, jalapeño, and black pepper, stirring to combine. Cook, stirring occasionally, until the cheese is melted and the dip is creamy, 5 to 10 minutes. Stir in the green chiles.

Slow cooker method: In the base of a slow cooker, stir to combine both cheeses, the half-and-half, garlic, jalapeño, and black pepper. Cover and cook on high for 50 minutes, stirring once halfway through. Stir in the green chiles. Transfer to a serving bowl or reduce the temperature of the slow cooker to warm and keep covered until ready to serve.

Top with diced tomatoes, cilantro, and sliced jalapeño. Serve immediately.

Nutrition

• Calories: 606
• Lipides Totaux: 46 g
• Lipides Saturés: 28 g
• Acides Gras Trans: 0 g
• Cholestérol: 125 mg
• Sodium: 1359 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 5 g
• Protéines: 34 g