A while ago I had made a big ol’ batch of queso dip and put it up here on Spirits & Thyme. It was a big hit and everyone seemed to love it, until one day…. I deleted the pictures! ::GASP:: I know I know, I thought I was cleaning up my photo archive on my blog, but little did I know I was also deleting them from my posts! Its been about 8 months since that frightful day and I have finally taken it upon myself to make another ginormous batch of the holy stuff!
Adapted from http://whiskedfoodie.com/recipe/homemade-queso-dip/
1 Tbsp Butter
1 Tbsp Flour
1/2 Small Onion; diced
1 Red Bell Pepper; diced
1 Green Bell Pepper; diced
2 Garlic Cloves; minced
1/2 Tsp Kosher Salt
1/2 Cup Milk
1 Roma Tomato; chopped
3 Cups Shredded Cheese; Cheddar and Jack varieties reccomended
1/4 Cup Sour Cream
Chop your peppers….
As well as garlic and tomato.
Shred the cheese
Melt butter in a medium stock pot over medium heat
Whisk in flour and allow the roux to bubble for a few minutes stirring often until golden in color.
Keep at it…. were almost there!
Stir in peppers, onions, and garlic.
Continue to cook over medium heat until tender and slightly brown, about 6 minutes.
Slowly stir in milk….
Then add the tomatoes!
Make sure to stir everything well and that it is thoroughly heated before moving onto the next step.
Are you ready???
Adding only one handful at a time, slowly stir in cheese until melted and smooth!
I also added a hefty dash of taco seasoning because I didn’t add any hot peppers so it gave it a bit of pizazz! Jazz fingers for queso dip, if you will.
Just look at that….
Enjoy and let me know what you all think!