Queso blanco dip-loma and chips

Queso blanco dip-loma and chips

Chips and queso, a perennial party favorite, rise to the top of the class with our graduation adaptation. We provide a basic white queso recipe and include several optional ingredients you can mix for an extra kick. Step back and watch as everyone digs into these little rolled chips and our homemade dip-loma. Mmm.

Yield: 2 cups

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Ingredients

2 Tbsp. butter
¼ cup finely minced onion
Scant ⅛ tsp. garlic powder
1 tsp. cumin
2 Tbsp. all-purpose flour
1¼ to 1½ cups whole milk, warm (for thicker sauce, use less milk)
1 cup shredded pepper jack cheese
1 Roma tomato with seeds removed, diced (optional)
2 Tbsp. canned, diced green chilies, or ½ of a chopped jalapeño pepper (optional)
1 Tbsp. chopped fresh cilantro (optional)
¼ cup sliced black olives (optional)
Rolled tortilla chips for serving

Directions

  1. Melt butter in a medium saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes, adding garlic powder and cumin during the last minute.
  2. Whisk in flour, and cook, stirring constantly, for an additional minute.
  3. Slowly pour milk into mixture while whisking vigorously.
  4. Bring mixture to a simmer while stirring constantly. Then reduce heat to low.
  5. Add in shredded cheese and cook over low heat, stirring constantly a few more minutes until cheese has melted.
  6. Mix in any of the optional ingredients.
  7. Serve warm with tortilla chips.

Tip: If dip thickens as it cools, simply reheat it to thin.