Fire Roasted Tomato Queso Dip


What’s a Super Bowl party without a warm, gooey, tasty cheese dip?

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

Fire Roasted Tomato Queso Dip
Recipe Type: Appetizer
Author: Muir Glen Organic 
Serves: 4 to 5
  • 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 jalapeno 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
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • Tortilla chips, as desired
  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 jalapeno 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. 


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