Ingredients
Scale
- 2 cups (240 g) shredded cheddar cheese
- 1 cup (120 g) cream cheese, softened
- 1 cup (240 ml) milk
- 1 can (15 oz/425 g) diced tomatoes with green chilies, drained
- 1 tablespoon (15 g) taco seasoning
- 1 tablespoon (15 ml) olive oil
- 2 cloves garlic, minced
- Chopped fresh cilantro, for garnish
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the cream cheese and milk to the saucepan, stirring until the cream cheese is melted and creamy.
- Stir in the shredded cheddar cheese, diced tomatoes with green chilies, and taco seasoning. Mix until the cheese is fully melted and the dip is smooth.
- Remove from heat and garnish with chopped cilantro. Serve warm with tortilla chips.
Notes
- For extra heat, use pepper jack cheese or add jalapeños.
- This dip can be kept warm in a slow cooker for parties.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg
Keywords: queso, dip, easy homemade