Serves 4
30 min
Jalapeño Havarti Queso Dip
Recipe GLPRfd7498ccad13aa
A creamy, warming cheese dip made with jalapeño Havarti that's perfect for summer entertaining. Sautéed onions and garlic create a flavorful base, combined with a silky béchamel sauce, fresh cherry tomatoes, and melted cheese for a dip that's both sophisticated and comforting. Serve warm with tortilla chips for an irresistible appetizer.
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Ingredients
2 tablespoons unsalted butter
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
24 ounces jalapeño Havarti cheese, grated
½ cup sour cream
1 cup cherry tomatoes, halved
Directions
Melt the butter in a saucepan over medium-low heat.
Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and tender.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the mixture and whisk constantly for about 1 minute to cook out the raw flour taste.
Gradually pour in the milk while whisking continuously to prevent lumps from forming. Continue whisking for about 3 minutes until the sauce thickens enough to coat the back of a spoon.
Reduce the heat to low. Add the grated jalapeño Havarti cheese in ¼ cup portions, stirring well after each addition until completely melted before adding more. This ensures a smooth, creamy dip.
Once all the cheese is melted and incorporated, gently fold in the sour cream until fully combined.
Stir in the halved cherry tomatoes and fold gently to distribute throughout the dip.
Transfer to a serving bowl and serve immediately while warm with tortilla chips. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and reheated gently over low heat or in the microwave until warm.
