Queso Dip - Texas Recipe
- 4 cups grated extra-sharp cheddar cheese (about 12 ounces)
- 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
- 1 tablespoon cornstarch
- 1/4 cup whole milk
- 1 cup minced white onion (about 1 small onion)
- 1 (4-ounce) can diced mild green chiles, juices reserved
Adapted from chow.com
Place cheeses in a large bowl, sprinkle with cornstarch, and toss to coat. Transfer cheese mixture to a large saucepan and add milk. Set over low heat and cook, stirring occasionally, until mixture is smooth and melted, about 10 to 15 minutes.
Stir in onion and chiles with reserved juices until well combined. To serve, transfer dip to a slow cooker set on low or keep in the saucepan at a simmer for up to 1 hour, stirring occasionally.
Serve with tortilla chips and cut-up raw carrots, jicama, celery, and radishes.