Queso Dip � Less is More, Again

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, and when I first started, it took me a little while to fully understand the real secret to its addictive irresistibility. We called it �chili con queso,� and served it hot, and I loved everything about it, except I thought it should be thicker, so you could get more on the chip with each dip.

But, eventually I realized the saucy texture was the key, and that making it thicker would�ve ruined everything. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can�t wait to dip another, and another, and another, until there are no chips left.

Just be careful not to cook the mixture for too long after adding the cheese. I turn the heat off a few seconds after the cheese melts, but you can cook it for another minute or so if you do want it little thicker. However, there�s a danger that your cheese will get grainy, and you�ll lose that luxurious, smooth mouthfeel.

Since this doesn�t get completely firm, even after cooling down, you can make this ahead of time, and just leave it out, although that can be a risky maneuver, as there may not be a lot left when your guests arrive. Either way, whether you�re making this for a Super Bowl party, or any other kind of party, including parties of one, I really do hope you give this a try soon. Enjoy!

Ingredients for 12 Portions:

1/2 pound sharp cheddar cheese, shredded (about 2 1/2 to 3 cups)

1 tablespoon cornstarch

1 tablespoon butter

2 minced garlic cloves

1 bunch green onion, light parts only, sliced (save green tops for garnish)

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon ground chipotle

1/2 teaspoon cumin

1 can (4-oz) fire-roasted diced green chilies

1/2 cup diced seeded Roma tomatoes

1 can (12-oz) evaporated milk

1/4 cup finely chopped cilantro

pinch of cayenne

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