Rodney's queso dip

By Rodney Bowers
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  • 1 tablespoon butter
  • 1 shallot, finely minced
  • 3 cloves garlic, finely minced
  • 2 jalapeños, seeded depending how hot you want it
  • 1-1/2 cups of tin/evaporated milk
  • 2 chipotle chiles, diced
  • 1 tablespoon cornstarch
  • 114 grams cream cheese, cut into cubes
  • 2 teaspoon mustard
  • 285 grams shredded cheddar cheese
  • 142 grams shredded Monterey Jack cheese


  1. Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Sauté until softened, then add the tin milk and chipotle peppers.
  2. Whisk in the cornstarch. Allow the mixture to come to a simmer, then turn it down to low. Stir in the cream cheese and mustard until melted and incorporated.
  3. Slowly start adding the shredded cheese and stir in bit by bit until the sauce comes together. Serve warm.


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