Makes 2 cups, or 8 servings Queso dip and tortilla chips are an enduring favorite at Southern gatherings, from patio parties to potluck dinners. Tasia Malakasis uses goat cheese from her Elkmont, Alabama, creamery to dress up queso for a more formal get-together. Tangy goat cheese and rich cream plus a topping of fresh tomato and cilantro give the dip a fresh personality and good looks too. Malakasis pampers her guests by serving the dip with homemade tortilla chips. For this dip, be sure to chop ingredients extra-fine so they fit easily onto a chip.
2 tablespoons butter
½ cup minced onion
Salt and ground black pepper
1 tablespoon chopped garlic
1 jalapeño pepper, seeded and finely chopped
2 cups crumbled goat cheese
¼ to ½ cup heavy cream
½ cup finely chopped tomato
2 to 3 tablespoons finely chopped cilantro
Homemade or store-bought tortilla chips for serving
Melt the butter in a saucepan over medium heat. Add the onion and cook for 2 minutes. Season with salt and pepper. Stir in the garlic, jalapeño, cheese, and cream. Cook until thickened, 3 to 5 minutes. Place in a serving dish and sprinkle with the tomato and cilantro. Serve with tortilla chips.
Makes 2 cups, or 8 servings
A great way to keep warm dips heated during a party is to place them in a slow cooker set to the warm setting.