There’s a restaurant here in Southern, California called, “Bandera” and they have the best cold queso dip. It is lightly spicy, but not too hot with a creamy texture and served with crunchy tortilla chips and a scoop of guacamole. I can’t stop thinking about it when I’m craving something spicy, so I thought I would make my own version at home.
My recipe of this spectacular dip has two kinds of cheese, a jalapeno and a dash of hot sauce. The prep is easy, my only suggestion is please grate your own cheddar cheese and don’t buy the pre-shredded stuff – it really does make a difference. You can serve this with restaurant style tortilla chips or carrots & celery, but if you are indulging on Queso, go with the chips.
8 ounces cheddar cheese, shredded
4 ounce cream cheese
1 small jalapeno
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon hot sauce
1. Slice jalapeno and remove cream cheese from any packaging. Place all ingredients, except hot sauce in a food processor.
2. Puree cheese mixture until almost smooth, about 1 minute. Add hot sauce and puree again for 30 seconds.
3. Spoon on a serving platter and serve with your favorite tortilla chips and maybe my skinny jalapeno margarita. Enjoy!