Ingredients
½ Tbls oil, avocado or olive
2 Tbls jalapenos, minced fine
2 Tbls red pepper, minced fine
4 Tbls yellow onion, minced fine
2 Tbls canned green chilis, chopped
1 cup half and half (without added gums), *use heavy cream for low-carb
8 oz pepperjack cheese, shredded
¼ tsp salt
½ tsp chili powder
½ cup chopped spinach
2 tsp cilantro, minced
Instructions
In a heavy saucepan, heat oil and saute jalapenos, red pepper and onion.
Stir in canned green chilis and half and half, heat to just below boiling.
Add cheese a little at a time, stirring in between additions until it’s all added and melted.
Add salt, chili powder, spinach and cilantro.
Keep on low heat for 5 minutes to flavor the cheese.
Serve immediately with corn chips or pepperoni chips and veggies for low-carb.
Notes
- Get a block of Pepperjack cheese and shred it yourself. The pre-shredded cheese has added gums and cornstarch and it makes more of a paste than a smooth, cheesy dip.
• I used a mixture of fresh peppers and canned peppers in this. I like the texture difference and fresh flavors that the onions and peppers gave it.
• Try to get half & half without gums added. This may be hard to find but it will make such a big difference in the finished product.
• This is a real cheese dip and it starts to skim over pretty quickly. Either keep it on a warming plate to serve or … eat fast!
• This isn’t exactly like the original queso dip at Ruby Tuesday’s but it’s pretty close to the texture. It has a lot of similar ingredients but I’ll never be able to recreate a homemade product to taste like a commercial product. Who knows the ingredients that went in that? It’s one of those dishes I just didn’t want to know.
• *If you’re maintaining a low-carb diet, forego the corn chips for sweet peppers or low-carb veggies such as broccoli. It’s delicious dipped in this sauce!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizers