Fire Roasted Tomato Queso Dip

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Ingredients

  • • 2 tablespoons butter
  • • 2 tablespoons all-purpose flour
  • • 1 teaspoon ground cumin
  • • 1 teaspoon ground coriander
  • • 1/4 teaspoon fine sea salt or kosher salt
  • • 6 green onions, thinly sliced, whites and greens separated
  • • 2 jalapeño chiles, seeded and finely chopped
  • • 1 1/4 cups whole milk
  • • 1 can (14.5 oz) Muir Glen™ organic fire roasted adobo seasoned petite diced tomatoes, well drained
  • • 2 cups shredded sharp Cheddar cheese (8 oz)
  • • Tortilla chips, as desired

Directions

Prep Time: 25 Min

Total Time: 25 Min

  1. In 4-quart saucepan, melt butter over medium heat. Add flour, cumin, coriander and salt; stir 15 to 30 seconds or until combined. Stir in green onion whites and jalapeño chiles; cook 2 to 3 minutes or until softened.
  2. Gradually stir in milk. Heat to boiling, stirring frequently. Add tomatoes; heat to simmering, stirring occasionally. Reduce heat to medium-low. Add cheese; stir until melted and well blended.
  3. Top with green onion greens; serve with chips.

RECIPE NOTE:

Like it hot? Drizzle top of dip with hot sauce. Want more green? Top dip with chopped fresh cilantro leaves.

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