Fermented chilli queso dip

Fermented chilli queso dip

In this chilli queso dip recipe we’ve used a lacto-fermented chilli sauce to add a kick to a classic queso dip. It's packed with cheese - perfect for scooping with tortilla chips.
  • Total:



  1. Step 1

    Make the cheese sauce by placing the milk into a saucepan to warm through fairly gently - don’t let it boil
  2. Step 2

    In a separate saucepan over medium heat, melt the butter. Add the flour, whisking to combine and make a roux. Continue to cook for a few minutes, whisking all the time to ensure it doesn’t stick and burn
  3. Step 3

    Gradually add the warm milk a ladleful at a time, whisking to ensure it’s incorporated before adding the next. Once all the milk is added, reduce the heat to low
  4. Step 4

    Add the cheeses and allow them to melt, whisking. Add a good dash of the lacto-fermented hot sauce and season with salt and pepper. Cover and set aside
  5. Step 5

    In a separate frying pan or skillet, add a small dash of oil and soften the onion until translucent
  6. Step 6

    Add the onions to the cheese sauce along with the jalapeños
  7. Step 7

    Transfer the sauce to a shallow, wide serving dish and top with the diced tomato, fresh green chilli and coriander, along with an extra swirl of hot sauce. Serve with tortilla chips