What to choose…what to choose?! It was a tough call with the first Cino de Mayo themed post this morning, but I figured you cannot go wrong with cheese! This queso dip was so easy and so good. My husband and I literally stood over the skillet testing it because it was that addicting. The spices kick up the flavor and heat. I was really happy with the outcome of this dip. It’s reminiscent of that velveeta and salsa melty cheese dip but taste a lot better and doesn’t include a ton of chemicals. All of that is to say this dip is much better. If you love cheese you are going to love this dip. You can make this entirely on the stove top if you want, but I highly recommend adding some queso fresco on top, popping it under the broiler and let the magic happen. This cheese gets all toasty and really enhances the dip eating experience. I mean how could you make cheese better? Add more cheese of course!
- Melt butter in medium skillet. Add flour and whisk together cooking for about a minute until the flour mixture is golden brown. Slowly add in the milk, whisk together to eliminate any clumps that form.
- Add in the american cheese and whisk together to melt. Add in a little milk to thin if needed. Add in the tomatoes and spices to taste. With the spice, I added a few sprinkles, and then tested. I found about a 1/4 of each or so was good. Add salt and pepper to taste. Let boil a bit to thicken. Crumble some queso on top and pop it in the oven under the broiler until the cheese gets toasty.