This Aint Your Ordinary Queso Dip Food
THIS AIN'T YOUR ORDINARY QUESO DIP
Wow! My brother Jeff made this for us to snack on this past Christmas Day. All the flavors meld together nicely, and I love the different textures. You won't be disappointed!
Provided by itsnevrenough
Categories Lunch/Snacks
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Brown sausage and onion together and drain.
- Combine all ingredients in a crock pot.
- Cook on low.
Nutrition Facts : Calories 114.5, Fat 9.7, SaturatedFat 3.3, Cholesterol 21.6, Sodium 421.5, Carbohydrate 2.5, Fiber 0.5, Sugar 0.6, Protein 4.6
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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