Canadian Mexican Dip Recipes

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QUESO DIP (MEXICAN CHEESE DIP)



Queso Dip (Mexican Cheese Dip) image

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

2.5 cups / 225 g Cheddar cheese, freshly shredded ((Important - read Note 1))
1 tbsp cornflour / cornstarch
1/2 tbsp / 8 g butter
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) ((Note 2))
1/4 tsp each onion powder, garlic powder, cumin
4 oz / 113g can chopped green chile, fire roasted ((Subs Note 3))
1/4 cup coriander / cilantro, finely chopped
2 - 3 tbsp milk, any
Salt

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

FRENCH CANADIAN DIP



French Canadian Dip image

A new twist on a classic dish, made with Montreal smoked meat, a smoky beef, and Canadian bacon. In our house, we usually eat the au jus after we're done dipping our sandwiches in it.

Provided by kinkylogic

Categories     Main Dish Recipes     Pork     Ham

Time 45m

Yield 10

Number Of Ingredients 10

2 tablespoons butter
1 ½ cups sliced onion
3 garlic cloves, crushed
8 ½ cups beef stock
1 cup soy sauce
2 tablespoons Worcestershire sauce
2 bay leaves
1 ¼ pounds Montreal smoked meat (smoked brisket)
⅓ pound thinly sliced Canadian bacon
10 (7 inch) baguettes, slit lengthwise but still attached

Steps:

  • Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes.
  • Pour beef stock, soy sauce, and Worcestershire sauce into onion mixture; add bay leaves. Drop in Montreal smoked meat and Canadian bacon one slice at a time. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Use tongs to remove meat from the stock and distribute evenly inside sandwich baguettes. Remove bay leaves; ladle stock into individual bowls for dipping. Serve hot.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 71.4 g, Cholesterol 27.3 mg, Fat 11.4 g, Fiber 3.7 g, Protein 24.7 g, SaturatedFat 4.7 g, Sodium 2444.4 mg, Sugar 7.2 g

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