[CnD] Life Changing Queso Dip (Mexican Cheese Dip) | RecipeTin Eats

Gerry Leary lgerry3 at q.com
Tue Oct 23 08:30:33 EDT 2018

If you want more cheese taste I would suggest these two following things, one add some grated Parmesan cheese. Probably not a whole lot, maybe a quarter cup! To try adding some extra sharp cheddar, or a little bit of something like I am jack cheese.

Sent from my iPhone this time 

On Oct 22, 2018, at 12:07 PM, gail johnson via Cookinginthedark <cookinginthedark at acbradio.org> wrote:

My husband says this recipe needs help.
He says it doesn't have enough variety of cheese.
It melts really nicely with the 2.5 cups of Cheddar cheese.
I think this is enough cheese in the recipe. 
Any suggestions are welcome.

Life Changing Queso Dip (Mexican Cheese Dip) | RecipeTin Eats
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
2.5 cups / 225 g Cheddar cheese, freshly shredded (shredded cheese has a lot of flour premixed into it and is not recommended in this recipe) 
1 tbsp cornflour / cornstarch 
1/2 tbsp / 8 g butter (used 1 tablespoon)
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) or 1 can Rotel 
1/4 tsp each onion powder, garlic powder, cumin 
4 oz / 113g can chopped green chile, fire roasted 
1/4 cup coriander / cilantro, finely chopped 
2 - 3 tbsp milk, any 
1. Place cheese and cornflour in a bowl, toss to coat.
2. Melt butter over medium heat in a large saucepan or small pot.
3. Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned. 
4. Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
5. Add evaporated milk and cheese. Stir, then add chiles and Spices.
Stir until cheese melts and it becomes a silky sauce.
6. Add salt to taste - amount required depends on saltiness of cheese used.
7. Add other spices along with celantro.
8. . Stir in milk or water to adjust consistency - the dip thickens when it cools, and milk can be added later to adjust to taste.
9. Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
10. 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.
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