Tex Mex Queso Corn Dip Recipes

QUESO DIP (MEXICAN CHEESE DIP)

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.

MONTEREY LITTLE MEXICO TEX-MEX QUESO

Steps:

• Place the chopped onion, thinly sliced celery, and diced peppers in a sauté pan over medium heat.
• Add two tablespoons of butter and sauté until the onions are translucent.
• Add American cheese and milk.
• Reduce heat to medium-low and cook, stirring frequently, until the cheese is melted.

TEX-MEX QUESO CORN DIP

Steps:

• 1. Let cream cheese come to room temperature.
• 2. Combine cream cheese with sour cream and seasoning salt; mix well.
• 3. Stir in remaining ingredients including 1 cup of the shredded cheese.
• 4. Top with the remaining reserved 1/4 cup shredded cheese.

QUESO (MEXICAN CHEESE DIP)

Steps:

• Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds.
• Add the tomatoes in with juices with the chiles, cumin, onion powder and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
• Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
• Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
• Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.Serve warm.Tip: Queso thickens when cooled.

TEX MEX CORN DIP

Steps:

• Combine all ingredients in large bowl and mix.
• Serve with tortilla chips.

SEVEN LAYER TEX MEX DIP

Steps:

• In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
• In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
• Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

QUESO

Steps:

• Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you're feeling extra.
• Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.

TEX-MEX DIP

Steps:

• Spread bean dip on a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. Combine the sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips.