Appetizers

Southwestern Queso Dip

Makes about 4 cups

View Recipe

Southwestern Queso Dip

Makes about 4 cups

This tasty sauce is a perfect dipping companion for pretzels, chips, and crusty bread.
  1. Southwestern Queso Dip-1
  1. Southwestern Queso Dip-1

Ingredients

  • 1 medium shallot
  • 1 jalapeño, seeded
  • 1 pound sharp Cheddar cheese, cut in pieces to fit feed tube
  • 6 tablespoons unsalted butter
  • ¼ cup unbleached all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 can (7 ounces) chopped green chiles
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
     

Preparation

  1. Insert the universal blade into the work bowl of the food processor. With the unit running, drop the shallot and jalapeño through the feed tube to finely chop. Remove and reserve.
  2. Replace the universal blade with the medium shredding disc. Shred the cheese and reserve.
  3. Put the butter in a medium saucepan and place over medium-low heat to melt. Add the vegetables. Cook, stirring until fragrant and softened.
  4. Stir in the flour. Cook, stirring for 1 to 2 minutes. Slowly add the broth, whisking continuously, until smooth.
  5. Whisk in the cheese a handful at a time, incorporating each handful before adding the next. Once all the cheese has been added, stir in the green chiles, salt, onion powder, and garlic powder.
  6. Serve warm.

This recipe was prepared with

5-Cup Chop & Shred Food Processor

5-Cup Chop & Shred Food Processor

$89.95

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