It’s almost Memorial Day and that means the beginning of warmer weather, outdoor gatherings, grilling recipes and delicious family favorite recipes. Last night I had some leftover pico salsa from our Pork Tacos the night before and I wanted to create a creamy queso dip for this weekends activities.
The result was such an awesome dip we ate it on fresh vegetables, with tortilla chips and even on our burgers. This dip won’t last long–it’s a crowd pleaser for sure! It’s also great to just put together and throw in the crock pot on the warm setting and let it stay warm while you play. Hope you enjoy!
- 1/2 stick butter
- 1/2 cup flour
- 12 oz. can evaporated milk
- 1 cup shredded pepperjack cheese
- 1 cup milk
- 1 1/2 tsp. salt (or more to taste)
- 1 tsp. garlic powder (or you can use fresh garlic)
- 1 cup fresh pico salsa (or you can use canned, just add less of the 1 cup of milk since it's more runny)
- 1/4 cup cilantro, chopped (only add if using jarred salsa not pico which already has it in it)
- 1/2 tsp. red pepper flakes
- Tortilla chips
- Pita Chips
- Fresh or grilled Vegetables
- In a sauce pan, bring the butter to medium heat so it begins to melt. To the melted butter, add the flour and whisk until the mixture becomes combined and light golden brown color. To the butter mixture, add the canned evaporated milk and continue to whisk until smooth. Add the shredded pepperjack cheese and continue to stir. Add the extra cup of milk as needed to thin out the queso. Add the pico salsa (or jarred salsa) and the seasonings. Continue to simmer until combined. Turn the heat to low heat once you add the milk so it doesn't curdle. Season with extra salt, pepper or red pepper flakes to your liking. Serve with tortilla chips or veggies.