queso dip

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can nacho cheese sauce
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1/4 teaspoon cumin
• Pinch of cayenne pepper (optional)

Instructions

1. Heat olive oil in a medium saucepan over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for 1 minute more, until fragrant.
4. Pour in nacho cheese sauce and sour cream. Stir until smooth.
5. Stir in cilantro, cumin, and cayenne pepper (if using).
6. Heat through, stirring constantly, until warmed through. Do not boil.
7. Serve warm with tortilla chips.

Notes

• For a smoother dip, you can use an immersion blender to blend the ingredients.
• To prevent the dip from burning, use a heavy-bottomed saucepan.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For a spicier dip, add a pinch of chili powder or a dash of hot sauce.