Fácil Dip De Queso Recipes

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

Time 15m

Number Of Ingredients 12

Ingredients

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

ULTIMATE QUESO DIP

Ultimate Queso Dip image

If you're looking for a really hearty queso without Velveeta®, this is it!! This is a definite family favorite!

Provided by Heather Waldron

Time 20m

Yield 12

Number Of Ingredients 11

Ingredients

1 pound mild pork sausage
1 ½ (8 ounce) packages shredded sharp Cheddar cheese
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
1 (8 ounce) package shredded Cheddar Jack cheese
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) container sour cream
1 (4 ounce) can Peppers, hot chili, green, canned, pods, excluding seeds, solids and liquids
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon ground red pepper

Steps:

Cook sausage in a large pot over medium heat until browned and crumbled, about 5 minutes. Drain off grease and return sausage to the pot. Add Cheddar cheese, diced tomatoes, Cheddar Jack cheese, cream cheese, sour cream, green chiles, garlic powder, paprika, onion powder, and red pepper.
Cook over low heat, stirring often, until queso is well combined and has the right consistency, 5 to 10 minutes. Serve immediately or keep warm in a slow cooker on Low setting for an all-day snack.

Nutrition Facts : Calories 396 calories, Carbohydrate 4.6 g, Cholesterol 98.1 mg, Fat 33.8 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 19.7 g, Sodium 903.8 mg, Sugar 0.7 g

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