Fácil Dip De Queso Recipes
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
ULTIMATE QUESO DIP
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
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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- In a bowl, toss together the shredded cheese, corn starch, chili powder, ground cumin, garlic powder, onion powder, and salt. Make sure everything is combined well.
- In a saucepan, add the evaporated milk and cook over medium heat until it reaches a low simmer. Add cheese mixture and whisk until cheese sauce is melted and smooth.
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