Shredded Mexican Cheese Dip Recipes

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QUESO DIP (MEXICAN CHEESE DIP)



Queso Dip (Mexican Cheese Dip) image

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

2.5 cups / 225 g Cheddar cheese, freshly shredded ((Important - read Note 1))
1 tbsp cornflour / cornstarch
1/2 tbsp / 8 g butter
1 large garlic clove, minced
1/4 small white onion, very finely chopped (1/4 cup)
375 g / 13 oz evaporated milk (1 can, not low fat)
1 small tomato, finely diced (3/4 cup) ((Note 2))
1/4 tsp each onion powder, garlic powder, cumin
4 oz / 113g can chopped green chile, fire roasted ((Subs Note 3))
1/4 cup coriander / cilantro, finely chopped
2 - 3 tbsp milk, any
Salt

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

SHREDDED CHEESE DIP



Shredded Cheese Dip image

This is a dip I recently tried and my family has a new favorite. Depending on how much you like mayo you can adjust I use 1 1/2 cups when I make it but it does call for 2.

Provided by akanails76

Categories     Lunch/Snacks

Time 5m

Yield 12 serving(s)

Number Of Ingredients 4

2 cups Mexican blend cheese
2 cups mayonnaise, your favorite brand
1 bunch green onion, cleaned and sliced
3/4 cup bacon bits, I use Hormel

Steps:

  • Combine all ingredients, chill for 2 hours and enjoy with crackers or chips.

Nutrition Facts : Calories 265.7, Fat 21.8, SaturatedFat 6.8, Cholesterol 38.9, Sodium 647.3, Carbohydrate 11.2, Fiber 0.3, Sugar 3.8, Protein 7.2

SHREDDED MEXICAN CHEESE DIP



Shredded Mexican Cheese Dip image

Make and share this Shredded Mexican Cheese Dip recipe from Food.com.

Provided by susan.brookshire

Categories     Mexican

Time 15m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 8

2 cups shredded Mexican blend cheese
1 cup mayonnaise
1/2 cup plain Greek yogurt or 1/2 cup sour cream
2 tablespoons finely chopped anneheim pepper
1 (2 ounce) jar pimientos
3/4 cup bacon piece
1/2 teaspoon garlic salt
1/2 teaspoon cumin

Steps:

  • Mix all ingredients together in a medium sized bowl.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 86.8, Fat 6.7, SaturatedFat 4.2, Cholesterol 23.1, Sodium 249.9, Carbohydrate 2.1, Fiber 0.4, Sugar 1.2, Protein 4.9

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