Pepper Jack Ranch Queso Dip 2 Ways Food

PEPPER JACK QUESO DIP

Steps:

• Toss the shredded cheese with the cornstarch; set aside.
• Place the butter in a medium saucepan over medium heat; add the onion, pepper, cumin, and salt, and cook, stirring occasionally, until the onions start to soften and become translucent, about 4 minutes.
• Add the garlic and cook for 1 minute more. Add the milk and bring to a simmer.
• A handful at a time, add the cheese to the saucepan, stirring after each addition until melted. Let the queso simmer for 2 to 3 minutes. Taste the dip (caution-it's hot!) and adjust for seasoning (be careful with salt because tortilla chips are usually already pretty salty).
• Transfer the queso to a bowl. Top with some cilantro and serve with tortilla chips for dipping.

SLOW-COOKER QUESO

Steps:

• Combine the processed cheese, pepper jack, milk and cumin in a small slow cooker. Cook on low, 1 1/2 hours.
• Uncover and stir well until completely smooth. If the queso is still lumpy, cover and continue cooking on low, stirring every 15 minutes, until all the cheese is melted and smooth. Keep the slow cooker on warm. Serve the queso with chips.

PEPPER JACK RANCH QUESO DIP-2 WAYS

Steps:

• Stir all ingredients together in a microwaveable bowl for 6 minutes until Velveeta is melted; stirring every 2 minutes. Serve with chips, crackers or veggies.