June 12, 2014

Jalapeno Havarti Queso Dip for Summer

Queso Dip

I was never really into flavored cheeses until I started working with Arla Dofino. There cheeses are the first ones I’ve ever tried with actual natural flavors like real peppers or dill incorporated into the cheese. There is nothing artificial about them! The cool thing about naturally flavored cheeses is that can give new life to tried-and-true dishes. For example, a regular grilled cheese can be transformed if you use Pesto Gouda instead of cheddar. Quesadillas take on a whole new life with Chipotle Gouda, and salads taste amazing with a sprinkle of shredded Dill Havarti. Last week my in-laws were visiting so I used the Jalapeno Havarti to make an easy summer entertaining dip.

This dip was so much easier to make based on the fact that it the cheese was already flavored with peppers. I only needed to add a touch more spice, a little texture, and serve it up warm with tortilla chips! This is a great dip for serving in warm weather and can also be served with chopped vegetables or toasted pita bread. We loved how the havarti melted beautifully and kept the dip smooth and silky. No clumpy cheese here! I also felt good knowing their cheeses are naturally made and flavored. There is nothing better than making a dish everyone loves and feeling good them eating it.

(Disclosure: This post is sponsored by Arla Dofino. I strongly believe in their company and brand. The opinions expressed here are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)

Jalapeno Havarti Queso Dip for Summer

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4 to 6 people

Buy these ingredients Powered by Popcart

Ingredients

  • 2 tablespoons unsalted butter
  • ½ cup chopped yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ¼ cup chopped cilantro (optional)
  • 1 cup cherry tomatoes, halved
  • 24 ounces Arla Dofino jalapeno cheese, grated
  • ½ cup sour cream

Instructions

  1. Add the butter to a saucepan and melt over medium-low heat. Add the onion and cook for about 5 minutes, or until the onions are translucent and softened. Add the garlic and cook for one more minute. Whisk in the flour and cook it for about 1 minute. Then stir in the milk while whisking ot make sure no lumps form. Continue to whisk for about 3 minutes, or until the sauce thickens. Stir in the cilantro and tomatoes.
  2. Finally, stir in the cheese slowly, allowing it to melt into the dip as it warms up. Lastly, stir in the sour cream. Serve warm with tortilla chips!
  3. 3. Reduce the heat to low, and add the grated cheeses a ¼ cup at a time, stirring after each addition, until it is completely melted. Repeat until all of the cheese has been added. Stir in the sour cream until completely combined. Serve immediately with tortilla chips. Leftovers (if you have any!) can be refrigerated for up to 5 days, and then reheated when you're ready to serve.
https://thenaptimechef.com/2014/06/jalapeno-havarti-queso-dip-for-summer/