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
EASY QUESO
Provided by Ree Drummond : Food Network
Categories condiment
Time 10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.
QUESO
A smooth and creamy queso is quintessential game-day food, so we took the classic recipe and kicked-it up a notch with jack and Cheddar cheeses. Enjoy it with tortilla chips or any of your favorite dippers for serving.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
- To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
- Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.
QUESO
Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and '40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice.
Provided by Alexa Weibel
Categories snack, dips and spreads, appetizer
Time 20m
Yield 6 cups
Number Of Ingredients 13
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.
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- Before you get started, be sure that all of your ingredients are prepared and ready to go near the stove. The optional jalapeño adds some flavor and some heat. If using a fresh pepper, remove the seeds and ribs, then finely chop. For jarred jalapeños, just finely chop them.
- Melt the butter in a small-to-medium Dutch oven or large, deep skillet. Add the onion, jalapeño (if using), and 1/4 teaspoon of the salt. Cook, while stirring often, until the onions are tender and translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant while stirring, about 30 seconds.
- Add the milk and cream cheese to the pot. Stir until the cream cheese has melted into the mixture (it should be mostly smooth), about 5 minutes.
- Reduce the heat to low and start adding the cheese in medium handfuls, stirring after each one. Once the cheese has melted completely into the mixture, add the next handful, and so on until you have added all of the cheese.
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