Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) shredded cheddar cheese
- 1 cup (240 ml) shredded Monterey Jack cheese
- 1/2 cup (120 ml) milk
- 1 can (10 oz/280 g) diced tomatoes with green chilies
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (2 g) cumin
- Salt and pepper to taste
Instructions
- In a medium saucepan over low heat, combine the cream cheese, shredded cheddar, and shredded Monterey Jack cheese.
- Gradually stir in the milk until the mixture is smooth and creamy.
- Add the diced tomatoes (with their juices), garlic powder, onion powder, cumin, salt, and pepper. Stir to combine.
- Continue cooking for about 10 minutes, stirring occasionally, until heated through.
- Once melted and blended, remove from heat and serve warm with tortilla chips.
Notes
- For a spicier dip, consider adding chopped jalapeños or chili powder.
- This dip is best served immediately but can be kept warm in a slow cooker.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: queso dip, Cinco de Mayo, cheese dip