Real Mexican Cheese Dip Food
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
REAL MEXICAN CHEESE DIP
I got this recipe off the internet after searching and searching, I kept coming up with only the cheese dip that contains rotel, velveeta and sausage or hamburger meat. I was looking for the real mexican cheese dip like they serve in resturants here in Oklahoma. I think I finally found it!
Provided by Wende
Categories Cheese
Time 10m
Yield 1 Quart, 1 serving(s)
Number Of Ingredients 7
Steps:
- Saute chopped onion in shortening.
- Add fresh tomatoes and chopped green chili peppers.
- Add 1 tsp salt and 1/2 tsp pepper.
- Simmer until well blended.
- Add 1 lb grated American cheese.
- Heat only until cheese melts.
- Serve with tortilla chips.
- Can add hot jalapeno peppers in addition to chili peppers if you like it HOT.
- Makes 1 quart.
- Freezes well.
Nutrition Facts : Calories 1827.2, Fat 125, SaturatedFat 73.2, Cholesterol 290.6, Sodium 6744.3, Carbohydrate 87, Fiber 9.4, Sugar 25.6, Protein 96.9
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