I’m on a dip kick. I don’t know if it’s the chill in the air or that I’m not really ready to face the after-the-holidays diet others are, but I’m 100% content with it. In fact, I’m not even slightly ashamed. I’m feeling happier than ever. You will be too if you dip with me. I recently shared my copycat recipe for Chevy’s apple chipotle vinaigrette that I can’t get enough of, so I thought it was time to share another one of my Chevy’s favorites – Chevy’s chili con queso. I’ve been addicted to this stuff since high school. It’s so creamy with just the right amount of zest. Like anything, fresh is best & that’s what makes this queso so amazing. Well, not counting the Velveeta. Let’s just pretend it’s traditional cheese, shall we?
To see how easy this restaurant quality Chile Con Queso is, watch the video in this post.
Chile Con Queso
- 8 oz Velveeta cubed
- 1/2 c heavy cream
- 1/8 c poblano seeded & diced
- 1 sm jalapeno seeded & diced
- 1/4 c white onion diced
- 1 Tbsp cilantro
- 1/2 c tomato diced
- juice of 1/2 lime
- fresh cracked pepper to taste
- On medium low, add all ingredients with the exception of lime juice & pepper.
- Once the cheese starts melting, reduce to low. Stir until smooth.
- Stir in lime juice & pepper to taste.
Of course I have an abundance of great dip recipes like Chokes and Cheese, Creamy Spinach Dip, Bacon Cheddar Cheese Dip and Dill Dip. Are you in? Of course you’re also going to need a killer margarita to go with your queso. Get the recipe here!