Wednesday, August 28, 2013
Queso blanco dip
I first ate queso blanco dip at a local Mexican restaurant and loved it. Ever since then I've wanted to make it at home, but I wasn't sure what cheese to use to make it melt and have the proper consistency. Plus I figured it was full of a lot of ingredients that I probably didn't want to use anyways. Then I saw this recipe and was excited to give it a try. I changed the recipe a bit and found a nice organic white American cheese at our grocery store's deli that only had a few ingredients in it. You need to use American cheese so that it melts properly and becomes smooth. Once the dip comes together, it is hot, smooth, creamy, and flavorful. It's a cinch to make, too!
I made this dip to go along with the tacos my husband requested for his birthday dinner recently. It was a special treat, but it makes a lot of dip, so we'll be eating it again. This recipe will make enough for 4-6 people to eat as a side, snack, or appetizer. It's perfect to go along with your next taco night or as a party, movie night, or game day snack. Serve with corn chips.
Queso blanco dip
1 lb white American cheese, cut into cubes
2 4-oz. cans fire roasted diced mild green chiles, undrained
1/2 cup heavy cream
1/4 cup very finely chopped fresh tomato
1-3 teaspoons of your favorite hot sauce (I used Lloyd's rocket sauce)
pinch of sea salt
Place the cheese, chiles, heavy cream, tomatoes, 1 teaspoon of hot sauce, and salt in a medium saucepan. Heat over medium-low heat. Whisk often until the dip is smooth and well-combined. You can add more cream if it is too thick for you. Taste and add more hot sauce, if desired. You can also add a bit of salsa or sub some jarred (not pickled) jalapenos for some of the chiles if you want a hotter dip).
Serve hot with corn chips.
What was I cooking one year ago?: cumin and lemon roasted cauliflower
Two years ago?: pineapple sage pound cake
Three?: watermelon and feta salad