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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��

Ingredients

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

Directions

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.

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Gran Castor, 2950 Rochester Road, Troy; 248-278-7777;