Queso Dip
Prep time
Cook time
Total time
Serves: 2 bowls of dip
  • Philadelphia Cream Cheese (2 x 250gram blocks or 2 x 8 ounce blocks) - cut into chunks
  • Tasty Cheese shredded - 1.5 cups
  • Diced tomatoes x 400ml can
  • Tomato x 1 medium-large fresh - chopped
  • Long green chillies x 4 (deseeded and finely cut)
  • Smoked paprika x ¾ teaspoon
  • Onion powder x ½ teaspoon
  • Garlic powder x ½ teaspoon
  • Sour cream x 2 tablespoons (added after heating and just before serving)
  • Salt to taste
  • Shallot pieces to garnish
  1. Add all ingredients (except sour cream) to a saucepan and heat on medium (do NOT boil)
  2. Heat and stir until smooth (no lumps) -
  3. Take off heat and stir through sour cream well
  4. Top with fresh shallots
  5. Serve dip warm with corn chips
Note: time on stove will depend upon how large or small you cut the cream cheese
To make and serve the next day:
Take dip off heat (do NOT add sour cream).
Place in microwave container with lid and place in fridge.
When ready to serve, heat gently in microwave until quite warm.
Add sour cream, top with shallots and serve with corn chips
Recipe by My Food Temple at https://www.myfoodtemple.com/queso-dip/