Skillet no meat queso dip
2 tablespoons butter
1 medium onion finely chopped
1 medium jalapeno minced
1-2 teaspoon Southern Heat rub (if you want it spicier add 2 teaspoons if you like less spiciness only add 1)
½ teaspoon Salt of the Gods rub
12 ounces canned evaporated milk
8 ounces cream cheese
8 ounces shredded cheddar
4 ounces shredded Monterey jack
1/4 cup milk see note
Pico de gallo for serving See Grilling Gods pico recipe here
1-Melt the butter in a skillet over medium heat.
2-Stir in the onion and jalapeno and cook for 3-5 minutes, or until vegetables have softened.
4-Add the evaporated milk and cream cheese to the pan and cook, stirring constantly, over medium heat until the cream cheese has melted, about 5 minutes.
5-Reduce heat to low and add the shredded cheese a handful at a time, whisking constantly, until all of the cheese has been added and the sauce is smooth and creamy.
6-Add additional milk as desired to reach the consistency you prefer.
7-Top with pico de gallo before serving.
TIPS & NOTES:
We usually add around 1/4 cup of milk to thin this out, but you can make it as thick or as thin as you prefer.