Queso Dip

Ingredients:

• 2 tablespoons butter

• 1 medium onion finely chopped

• 1 medium jalapeno minced

• 3 cloves garlic minced

• 2 teaspoon cumin

• 2 teaspoons chili powder

• ½ teaspoon onion powder

• 12 ounces canned evaporated milk

• 8 ounces cream cheese

• 8 ounces shredded sharp cheddar

• 4 ounces shredded monterey jack or pepper jack

• 10 ounce can ROTEL tomatoes and green chilis

• 1/4 cup milk see note

• Cooked chorizo sausage (optional, but worth it!)

• Salt to taste

Directions:

1. Melt the butter in a skillet over medium heat.

2. Stir in the onion and jalapeno and cook for 3-5 minutes, or until vegetables have softened.

3. Add the garlic, cumin, chili powder, and onion powder and cook for 30 seconds more.

4. Add the evaporated milk and cream cheese to the pan and cook, stirring constantly, over medium heat until the cream cheese has melted, about 5 minutes.

5. Reduce heat to low and add the shredded cheese a handful at a time, whisking constantly, until all of the cheese has been added and the sauce is smooth and creamy.

6. Add additional milk as desired to reach the consistency you prefer. Add can of ROTEL and chorizo (optional).

7. Top with pico de gallo, avocado, and fresh cilatro for serving with tortilla chips.

*If bringing this dip to a party, cook ahead of time and put in a crockpot on the Warm setting.