Ready to score big on flavor? This queso dip is the MVP of game day snacks—and the best part is, it couldn’t be easier. We start with a lineup of local Oregon all-stars: creamy Don Froylan Oaxaca from Salem, smooth Tillamook Monterey Jack, and a punch of tangy Face Rock Cheddar. Melted together, they create a rich, dreamy base that’s pure cheese bliss.
Toss in some green chilies and juicy heirloom tomatoes, then break out a bag of our crunchy Local Heat Tortilla Chips. The result? A crowd-pleasing dip that’ll have your guests cheering louder than the actual game.
Serves: 4-6
Difficulty: easy
Prep time: 20 min
Cook time: 10 min.
Allergens: dairy
Ingredients
Queso Dip
- 1 heaping cup each Don Froylan Oaxaca and Tillamook Monterey Jack cheese, shredded
- ¾ c Facerock Creamery Aged Cheddar or MoC House Cheddar, shredded
- 1 T cornstarch
- 1 T local butter
- 1 large garlic clove, minced
- ½ small white onion, diced fine
- 1 can (12-13 oz.) evaporated milk (not low fat)
- 1 small heirloom tomato, diced
- ¼ t each onion powder, garlic powder and ground cumin
- 4 oz. can diced green chilies
- 2 T cilantro, rough chopped
- Local Heat Tortilla Chips
Steps
- Shred the cheeses by hand (do not use a pre shredded cheese or dip will not be smooth).
- Toss all cheeses together with cornstarch well.
- Melt butter over medium heat with garlic and onion in large skillet cooking slowly for 5 min. until softened but not browned.
- Add milk and bring to a simmer over medium high heat. Add cheeses in thirds, stirring with wooden spoon or heat proof spatula until cheese melts completely.
- Add green chilies and remove from heat.
- Top with tomato and cilantro. Serve immediately in hot skillet with tortilla chips.
