"Spicy Queso Dip | 3 Cups of Cheesy Goodness

By RoketJSquerl

Ingredients

• 2 Tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 cups half and half
• 1 can Ro-Tel (I used fire-roasted, but any tomato-green chile mixture will do)
• 12 oz pepper jack cheese, shredded
• 6 oz American cheese, shredded or torn into pieces (if you have slices)
• 1 teaspoon kosher salt, or to taste (I probably used more than that)
• 2 teaspoons chipotle powder (use more or less depending on your love of spicy)
• 1 teaspoon cumin (use more or less depending on your love of cumin)

Details

Servings 3
Preparation time 10mins
Cooking time 20mins
Adapted from pastrychefonline.com

Preparation

Step 1

In a medium saucepan, heat the butter until bubbly.
Add the flour, onion powder and garlic powder and cook, stirring constantly, for 2 minutes.
Add the half and half a bit at a time, stirring well to incorporate.
Bring to a boil and then let simmer 3-4 minutes.
Add the can of Ro-Tel, juices and all, and bring just to a boil, stirring frequently.
Turn off the heat and make sure the sauce is not boiling before adding the cheese a handful at a time. Stir each addition in well until melted before adding more. You may occasionally have to turn the heat back on, but to no more than medium-low and for only enough time to heat the sauce enough to melt the remaining cheese. You don't want this to boil once you've added cheese.
Season to taste with the kosher salt, chipotle powder and cumin.
Serve warm with tortilla chips or poured over your nachos.
Other Stuff to Know
If you don't want any tomato in your spicy queso dip, substitute a small can or two of diced green chiles for the Ro-Tel. If you like things really spicy, feel free to sub in (or add in addition to the chiles) chopped, pickled jalapenos.