The Best Chipotle Beer Queso Dip Food

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CHIPOTLE PILSNER QUESO DIP



Chipotle Pilsner Queso Dip image

Have your beer and eat it too with this delicious Queso dip! Go beyond the store bought jar and you will have them scraping the bowl.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 25m

Yield 10

Number Of Ingredients 8

8 oz cream cheese, cubed
3/4 cup pilsner beer
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded Monterey Jack cheese (4 oz)
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
2 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can)
2 tablespoons chopped green onions
Food Should Taste Good™ blue corn or multigrain tortilla chips, as desired

Steps:

  • In 2-quart saucepan, heat cream cheese and beer over medium heat 8 to 10 minutes, stirring constantly with whisk, until cream cheese is completely melted.
  • Stir in Cheddar and Monterey Jack cheeses a little at a time until melted and sauce is smooth, about 4 minutes. Stir in tomatoes, chipotles and green onions. Serve warm with chips.

Nutrition Facts : Calories 200, Carbohydrate 8 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 4 g, TransFat 0 g

QUESO DIP



Queso Dip image

This crowd-pleasing cheese dip is ultra-simple to make and easy to upgrade with toppings. Try the fresh cilantro-jalapeno mixture suggested here, or get creative. For a meaty version, sprinkle the queso with your favorite sausage (cooked and crumbed), or chopped pepperoni.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 8 to 10 servings (about 3 cups)

Number Of Ingredients 10

1/2 cup packed fresh cilantro leaves
1/2 small red onion, roughly chopped
2 tablespoons chopped pickled jalapeno, optional
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
One 12-ounce domestic lager beer, such as Budweiser
1/4 cup whole milk
4 cups shredded Monterey Jack cheese
Sprinkle of chipotle powder, optional
Tortilla chips, for serving

Steps:

  • Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture.
  • Melt the butter in a large saucepan over medium heat. Add the flour, and stir until it is absorbed. Pour in the beer and milk; whisk constantly until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat, and stir in the Monterey Jack until completely melted and smooth.
  • Transfer the queso dip to a warmed serving dish, a fondue pot or a small slow cooker set to warm or low. Sprinkle the cilantro mixture on top, and sprinkle with a little chipotle powder if using. Serve with tortilla chips.

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