Chipotle Queso Dip
2 tbsps unsalted butter
2 tbsps all-purpose flour
1.5 cups cups milk, warm
8 oz grated cheese, cheddar and/or pepper jack
1 14.5 ounce can Muir Glen® Fire-Roasted Diced Tomatoes with Chipotle Peppers
Salt and pepper
Tortilla chips for serving
Preparation & Directions
- Using a fine metal colander or sieve, drain Muir Glen® Fire-Roasted Diced Tomatoes with Chipotle Peppers. Shake them a few times to remove as much liquid as possible from the tomatoes.
- In a medium pot over medium-low heat, add the butter and let melt. Once melted, add flour and whisk. Cook over low heat for 2-3 minutes until flour starts to turn a light tan color.
- Slowly whisk in warm milk. Be careful not to add milk too quickly or lumps might form in your sauce. Once your milk is whisked in, let mixture thicken for 1-2 minutes.
Stir in grated cheese and season with a pinch of salt and pepper.
- When cheese is thoroughly melted and sauce is thick and creamy, stir in drained Muir Glen® Fire-Roasted Diced Tomatoes with Chipotle Peppers. Serve immediately with tortilla chips.