Creamy, Cheesy, Fresh, and Totally Irresistible Dip Platter (Print Version)

A restaurant-style dip platter with two creamy cheese dips, smoky red salsa, and bright salsa verde for chips, tacos, nachos, and game-day snacking.

# Ingredients:

For the white queso

01 - 1 lb (450 g) deli-sliced white American cheese, torn into pieces
02 - 1 tablespoon cornstarch
03 - 1 tablespoon unsalted butter
04 - 1/4 cup (40 g) very finely chopped white onion
05 - 1 large garlic clove, minced
06 - 1 can (12 oz/354 ml) evaporated milk
07 - 1 small Roma tomato, finely diced
08 - 1 can (4 oz/113 g) chopped green chiles, drained
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon ground cumin
11 - Kosher salt, to taste

For the cheddar dip

12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup (240 ml) whole milk
15 - 2 cups (225 g) freshly shredded sharp cheddar cheese
16 - 1/4 teaspoon garlic powder
17 - 1/4 teaspoon onion powder
18 - 1/4 teaspoon chili powder or cumin
19 - 1/4 cup (35 g) diced jalapenos or green chiles, optional
20 - Kosher salt, to taste

For the roasted red salsa

21 - 6 Roma tomatoes
22 - 1/2 medium white onion, cut into wedges
23 - 1 jalapeno or serrano pepper, stemmed
24 - 2 garlic cloves, peeled
25 - 1 tablespoon avocado oil or olive oil
26 - 2 tablespoons fresh lime juice
27 - 1/4 cup (10 g) chopped fresh cilantro
28 - 3/4 teaspoon kosher salt, plus more to taste

For the salsa verde

29 - 1 lb (450 g) tomatillos, husked, rinsed, and halved
30 - 2 serrano peppers or 1 jalapeno, stemmed
31 - 3 garlic cloves, peeled
32 - 1 small white onion, roughly chopped
33 - 1/2 cup (20 g) chopped fresh cilantro
34 - 1 tablespoon fresh lime juice
35 - Kosher salt, to taste

For serving

36 - Tortilla chips, warm tortillas, or taco fillings
37 - Extra cilantro, lime wedges, and sliced jalapenos

# Instructions:

01 - Toss the torn white American cheese with cornstarch in a bowl until lightly coated.
02 - Melt 1 tablespoon butter in a saucepan over medium-low heat. Add onion and garlic and cook for about 3 minutes, until soft but not browned. Stir in tomato and cook 2 minutes.
03 - Add evaporated milk, coated cheese, green chiles, garlic powder, and cumin. Stir over low heat until smooth, 5-7 minutes. Season with salt and thin with warm milk if needed.
04 - In a second saucepan, melt 2 tablespoons butter. Whisk in flour and cook 1 minute. Slowly whisk in milk and cook until slightly thickened, 2-3 minutes. Lower the heat and stir in cheddar by handfuls until smooth. Add seasonings and optional jalapenos.
05 - Heat the broiler. Place tomatoes, onion, jalapeno, and garlic on a baking sheet with oil. Broil 10-15 minutes, turning once, until blistered and charred in spots.
06 - Transfer the roasted vegetables and any juices to a blender. Add lime juice, cilantro, and salt. Pulse until chunky or blend until smooth. Taste and adjust salt.
07 - Broil tomatillos, serranos, garlic, and onion on a lined baking sheet for 12-15 minutes, until softened and lightly charred. Blend with cilantro, lime juice, and salt until saucy.
08 - Spoon warm cheese dips into serving bowls and place the salsas beside them. Garnish with cilantro, lime, and jalapenos. Serve with tortilla chips, warm tortillas, or tacos.

# Notes:

01 - Makes four dips for a snack table, about 8 cups total.
02 - Serve cheese dips warm and salsas chilled, room temperature, or slightly warm.
03 - Reheat queso gently with a splash of milk to restore a smooth texture.

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