QUESO DIP (MEXICAN CHEESE DIP)
Recipe VIDEO above. Copycat of Queso Dip (Mexican Cheese Dip) sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.5 cups. IMPORTANT: Please read Note 1 regarding store bought shredded cheese.
Provided by Nagi
Categories Appetiser
Time 15m
Number Of Ingredients 12
Steps:
- Place cheese and cornflour in a bowl, toss to coat.
- Melt butter over medium heat in a large saucepan or small pot.
- Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
- Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
- Add evaporated milk and cheese. Stir, then add chiles and Spices.
- Stir until cheese melts and it becomes a silky sauce.
- Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
- Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
- Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
- Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.
Nutrition Facts : ServingSize 85 g, Calories 162 kcal
QUESO DIP
This easy, creamy, and spicy queso dip is so simple to make, you'll serve it at every football party or friendly get together from today until the end of time. It's that good! The secret to a creamy luscious queso? Cream cheese. Now go get some chips! Your dip is waiting!
Provided by Marta Rivera
Categories Appetizer Snack Dip
Time 40m
Yield 3 cups
Number Of Ingredients 16
Steps:
- Top and serve: Once the vegetables are fully incorporated and warmed through, about 5 minutes, transfer the queso to a slow cooker. You can also serve it straight from the pan. Top with a generous serving of pico de gallo accompanied by warm corn tortilla chips or pretzel bites.
- Thin as needed: The queso will thicken as it sits. If you find it's getting too thick, whisk in a couple of tablespoons of whole milk to thin it. Serve it straight from the pan kept over low heat on your stove or transfer the queso to a slow cooker set on warm. Stir the queso frequently to prevent a skin from forming on the surface of the dip.
CHEF JOHN'S QUESO DIP
I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
- Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
- Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.
Nutrition Facts : Calories 136 calories, Carbohydrate 6.1 g, Cholesterol 30.6 mg, Fat 9.5 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 427.9 mg, Sugar 3.8 g
QUESO DIP
Otherwise known as cheese dip, this is a great recipe for any get together. Cheddar cheese is melted into a smooth, thick mixture. Bring along a couple copies of the recipe, people will ask for it!!
Provided by Heather
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in Cheddar cheese and salsa. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. Serve hot.
Nutrition Facts : Calories 60.1 calories, Carbohydrate 1.1 g, Cholesterol 14.1 mg, Fat 5.3 g, Protein 2.1 g, SaturatedFat 3.4 g, Sodium 60.8 mg, Sugar 0.1 g
WORLD'S BEST QUESO DIP
You will love our super simple, delicious, 2-ingredient recipe! Why World's Best? Because of our fresh tasting Red Gold Petite Diced Tomatoes & Green Chilies. Add ground beef, chorizo, beans or whatever you please to create your flavor favorites!
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 12m
Yield 12
Number Of Ingredients 2
Steps:
- Microwave Method: In microwave safe bowl, combine tomatoes and cheese. Microwave on HIGH for 5 minutes or until cheese is melted; stir after 2 minutes; remove from oven and stir to combine.
- Conventional Method: In large saucepan, combine tomatoes and cheese. Stir over low heat until cheese melts.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 3.7 g, Cholesterol 30.3 mg, Fat 9.5 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 5.6 g, Sodium 537.2 mg, Sugar 2.8 g
More about "dos queso dip recipes"
QUESO DIP RECIPE (MEXICAN CHEESE DIP) - THE CHUNKY CHEF
From thechunkychef.com
4.9/5 (12)Total Time 20 minsCategory AppetizerCalories 914 per serving
- In a medium mixing bowl, combine shredded cheese and cornstarch, stirring well to coat. Set aside.
- Heat butter and oil over MED HIGH heat in saucepan. When hot, add minced onion and cook for 3-4 minutes, until soft and slightly charred.
- Reduce heat to MED and add garlic and tomato and cook 1-2 minutes. Stir in salt, cumin, and cayenne pepper.
- Add evaporated milk and cheese mixture. Stir in diced green chiles. Turn heat down to LOW and stir until cheese melts completely and mixture turns into a smooth cheese sauce.
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