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Ingredients25 m servings 254
Original recipe yields 8 servings
- Place American cheese and about 1/4 cup half-and-half in a saucepan over low heat; cook and stir until cheese starts to melt, about 5 minutes. Slowly start stirring half-and-half into cheese mixture, about 2 tablespoons at a time, until cheese begins to melt and mixture is smooth, about 5 minutes more. Continue adding more half-and-half.
- Season cheese mixture with cumin, black pepper, and salt; add red pepper flakes, a little at a time, until desired spiciness is reached.
- Cook and stir cheese dip until cheese is fully melted, adding more half-and-half if needed to thin it out, 5 to 10 minutes more. Remove from heat and top dip with chili powder.
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- Cook's Note:
- Green chile pepper can be used in place of the jalapeno pepper, if desired.
Per Serving: 254 calories; 21.3 2.5 13.5 65 931 Full nutrition
ReviewsRead all reviews 2
This queso dip rocked the house. Added just a bit of black pepper and red pepper because we like it with a little kick.