Step 1

Set jalapeno over gas flame on stove or under broiler to char. Rotate as it blackens to cook evenly.

Step 2

Over low heat, warm olive oil in a 10″ cast iron skillet or saute pan. Add roasted garlic cloves and warm to soften. As they soften, use the back of a fork to mash them into a paste.

Step 3

Add butter, increase heat to medium, and melt. Once melted, sprinkle in the flour and cook 1-2 minutes while stirring to prevent garlic from burning. Add ro-tel and stir to scrape up any bits from bottom of the pan, then slowly whisk in beer. Add corn, season with salt and pepper, then bring to a boil. Lower heat and simmer until thickened, about 3-5 minutes. Continue to stir often.

Step 4

Add the cubes of cream cheese and jack cheese, stirring or whisking until cheese is melted and mixture is smooth. Stir in 1/4 cup of chopped cilantro and check final seasoning. Add salt and pepper to taste, if necessary.

Step 5

Transfer roasted garlic white queso dip to serving dish. Top with slices of charred jalapeno, chopped green onion and 2 more tablespoons of chopped cilantro. Serve warm with tortilla chips or bell pepper segments for dipping.