Ultimate Queso Dip Recipes

QUESO DIP (MEXICAN CHEESE DIP)

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.

THE ULTIMATE QUESO

Steps:

• In a large skillet, cook sausage until crumbled and no longer pink. Drain fat.
• Stovetop Preparation: In a large saucepan or Dutch oven, combine cooked sausage and remaining ingredients. Cook on medium until cheese has melted. Add milk if cheese dip is too thick.
• Microwave Preparation: In a large microwave-safe bowl, combine cooked sausage and remaining ingredients. Microwave on HIGH for 4 minutes, stir. Microwave on HIGH for an additional 4 minutes, stir. Continue microwaving in 1 to 2-minute intervals until cheese is melted and dip is thoroughly heated. Serve immediately. Add milk if cheese dip is too thick.
• Slow Cooker Preparation: Combine cooked sausage and remaining ingredients in the slow cooker. Cover and cook on LOW 1 to 2 hours, until cheese is melted. Add milk if cheese dip is too thick.

ULTIMATE QUESO DIP

Steps:

• Cook sausage in a large pot over medium heat until browned and crumbled, about 5 minutes. Drain off grease and return sausage to the pot. Add Cheddar cheese, diced tomatoes, Cheddar Jack cheese, cream cheese, sour cream, green chiles, garlic powder, paprika, onion powder, and red pepper.
• Cook over low heat, stirring often, until queso is well combined and has the right consistency, 5 to 10 minutes. Serve immediately or keep warm in a slow cooker on Low setting for an all-day snack.

VELVEETA ULTIMATE QUESO DIP

Steps:

• MIX VELVEETA and tomatoes in microwaveable bowl.
• MICROWAVE on HIGH 5 minute or until VELVEETA is completely melted, stirring after 3 minute.
• SERVE with assorted cut-up vegetables, WHEAT THINS Snack Crackers or tortilla chips.

SLOW-COOKER QUESO

Steps:

• In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
• Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.

ULTIMATE QUESO DIP

Steps:

• Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces.
• Combine remaining ingredients in medium microwaveable bowl.
• Microwave on HIGH 5 min. or until VELVEETA is melted and mixture is well blended, stirring after 3 min.
• Spoon dip into bread loaf just before serving. Serve with bread pieces.