Categorized:
- Appetizers & Salads
- Mexican and Southwestern
Tagged:
- cheddar cheese
- cornstarch
- half and half
3-Ingredient Queso Cheese Dip
Ingredients
- 1 cup half and half
- 1 Tbsp Argo Corn Starch
- 8 oz. medium cheddar cheese, shredded*
Instructions
- In a medium saucepan whisk together half and half and cornstarch until smooth.
- Bring to a light boil over medium-high heat stirring constantly. Reduce heat and simmer 30 seconds, stirring constantly, then remove from heat.
- Immediately stir in cheese and return to low heat and stir to fully melt cheese. Serve warm with tortilla chips for dipping.
Notes
- *Don’t use pre-shredded cheese. Buy a block and shred it yourself.
- The cheese dip will be a little runny at first, but will nicely thicken as it cools. With that said, this dip is best enjoyed right after making.
- Note that the sauce will not reheat well, so scale as needed.
- Recipe source: adapted from ARGO
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