Monterey Jack Chile Con Queso Dip - Cabot Creamery
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
Yields
5
Directions
- Melt butter in large saucepan over medium heat. Add onion, jalapeno, red pepper and garlic; cook, stirring, until softened
- Add tomatoes and cook for about two minutes longer or until the mixture has reached a simmer. Add cheese and cream cheese and stir until melted
- Stir in cilantro and cumin. Season mixture with black pepper and hot sauce or cayenne
- Serve warm with tortilla chips or bread for dipping
Ingredients
- 2 tbsp Cabot Salted Butter
- 1 cup finely minced onion
- 1/2 cup seeded and finely diced jalapeno pepper
- 1/2 cup finely diced red bell pepper
- 1 tbsp minced garlic
- 1 1/2 cups canned diced tomatoes, drained
- 16 oz 16 ounces Cabot Monterey Jack Shredded Cheese
- 1 (8-ounce) package Cabot Cream Cheese
- 2 tbsp chopped fresh cilantro
- 1/4 tbsp ground cumin
- Ground black pepper, to taste
- Ground red pepper (cayenne), to taste