Gran Castor, a Troy-based restaurant that serves up Latin American-inspired cuisine, is sharing a recipe for one of its aperitivos. Find the instructions below to make the eatery’s queso dip, a cheesy dish with a hint of tangy chipotle.
How to Make Gran Castor’s Queso Dip
2 lbs. softened cream cheese
²/³ cup sour cream
3 Tbsp. chipotle in adobo sauce
¾ tsp. kosher salt
6 oz. shredded Monterey Jack cheese
1 ¹/³ cups chopped Roma tomato
¹/³ cup chopped yellow onion
2 Tbsp. chopped jalapeño
3 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
Thin sliced green onions for garnish
Tortilla chips for dipping
Combine cream cheese, sour cream chipotle, and salt in a large mixing bowl or stand mixer fitted with a paddle attachment and mix until smooth. Fold in Monterey Jack cheese, chopped veggies, cilantro, and lime juice, being careful not to overmix. Spread dip in an even layer in a cast iron skillet or oven-safe dish. Bake, uncovered, at 425 degrees for 10-12 minutes. Top with green onions and serve warm with chips.
Gran Castor, 2950 Rochester Road, Troy; 248-278-7777; grancastor.com