Chilled Chile con Queso with Avocado
Queso is usually warm and gooey, and it’s delicious that way, of course. But try the Homesick Texan’s novel spin on the dip, which mixes creamy cottage cheese with a punchy blend of jalapeños, onion, garlic, cilantro, vinegar, salt, and cumin for a little earthiness. Diced avocado underscores the cool creaminess of the dip, which is perfect for chips and raw veggies. Try Spinach Queso Blanco or Indian Spiced Queso with Jalapeño Chutney.
The recipe can be found in this article
Learn how to store avocados and enjoy them fresh in salads, in a burrito or sushi bowl.
- 3 jalapeños, halved and seeded
- 1⁄4 red onion
- 1 clove garlic
- 1⁄4 Cup Cilantro leaves
- 2 tbl white vinegar
- 1⁄2 teaspoon Kosher salt
- 1⁄4 teaspoon ground cumin
- 1 cottage cheese
- 1 avocado, halved, pitted, peeled, and diced
- tortilla chips, for serving
- crudit's, for serving
Put the jalapeños, onion, garlic, cilantro, vinegar, salt, and cumin in a food processor and pulse until finely minced.
Combine the jalapeño mixture with the cottage cheese and avocado. Taste and adjust the seasonings, if you like.
Serve immediately with tortilla chips and crudités.