I’ve always wanted to make my own queso, but thought there’s no way I could get close to restaurant recipes… until now! I altered a recipe from Sumptuous Spoonfuls using ingredients I already had on hand and it turned out AMAZING!

Ingredients

• 1/2 Tbsp olive oil
• 1 cup chopped onion (I didn’t have a fresh onion on hand, so I used frozen diced onion and it worked out great!)
• 2-3 cloves garlic, minced
• 3 oz cream cheese (I think I had lower fat cream cheese, so that’s what I used for this recipe)
• 6 oz quesadilla cheese, shredded
• 4 oz pepper jack cheese, shredded (I didn’t happen to have any on hand, so I used colby jack instead)
• 1/2 – 1 cup heavy cream
• 2-4 Tbsp jalapeno, to taste (optional)
• 3 Tbsp salsa, or to taste
• 1/4 – 1/3 cup finely chopped cilantro, optional (I planned on using the cilantro, but loved it without, so I used it for garnish)

Directions

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and saute until tender and translucent.
2. Reduce heat to medium low and stir in the cream cheese, quesadilla cheese and pepper jack cheese along with 1/2 cup of the whipping cream. Stir until the cheeses melt, then stir in the chopped jalapeno and salsa. Taste and add more jalapeno and/or salsa for heat and fresh cilantro (optional).
3. If the dip is too thick for your liking, stir in some more whipping cream (or milk) until it is the desired consistency. Serve warm with tortilla chips.