Mexican Queso Dip is easily made on your stove with white cheeses and a few other simple pantry ingredients.

Mexican Queso Dip

By Sue Lau | Palatable Pastime

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Mexican Queso Dip, my recipe of the day, is one of those recipes of mine that tried really really hard not to be published.

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I’m sure it’s a common blogger malady. Let me explain.

When I go into the kitchen, I carry sheets of paper torn in half and have a pen at the ready, to scribble down whatever I’m doing. Because I may not know until the very last second when I taste something and decide it needs more spice. Or midway through the process I change my mind about adding something in.

I bet I am really funny to watch! And I can be quite the acrobat, scribbling something hastily then back to the stovetop to stir like mad.

And I measure everything. I wouldn’t DARE toss some spice into my hand and then into the pot without making sure you knew exactly how much. It’s not that I need to do that to make the recipe work. I just want to make sure you can recreate it precisely.

I used to be amazed to watch Justin Wilson, the Louisiana chef on public television, shake some salt into his hand and call it an amount. One time he said a viewer had written in and expressed their doubt about the amount being correct. So Justin poured some into his hand, then poured that into a measuring spoon and proved it.

And while I once thought that was pretty cool, I can do it too. Although that’s not why I am a stickler about writing it down and measuring.

The problem is that I may not remember how much I decided on and changed my mind. Especially as I move from one recipe to another in the kitchen (some dinners might be made up of all new recipes).

But what has this to do with the cheese dip here? Well, this cheese dip is the best cheese dip I ever made.

It’s smooth. Smoother, in fact, than the ride I took in a Bentley to a blogger event in Florida. I’m sure more than a few heard me say that ride was “smoother than a baby’s ass”.

Well it is, so why not just blurt it out? I do that sometimes.

Mexican Queso Dip

But anyway, I made the cheese before dinner and for dinner I made a chicken and potatoes skillet, and being a little rushed, wrote the chicken recipe on the back of the cheese dip recipe paper and promptly forgot.

And I made another recipe with the cheese that I am putting up as well today, for a grilling event for Sunday Supper. (Chicken Mazatlan) which is grilled chicken topped with queso and seared veggies. (It’s very good- you may have had something like it in a typical Mexican restaurant before).

But I have been looking for my recipe all weekend, in my stack of notes, on the desktop in files, in the blog’s draft pages. And it was nowhere to be found. Which was really disappointing, because I worried I put it into a file, forgot to save it, left it on the desktop and yes oh yes indeedy, there was that day that Windows forced an update and closed all the unsaved files. Grrr… So I thought it went away via that black hole.

But suddenly, there it was, on the back of the chicken skillet recipe and finally….it’s going on the blog like Dorothy’s Ruby Slippers on her feet.

Glenda: “There they are and there they’ll stay!”

And just let the old wicked witch (aka Windows Update) try to wrench it from my cold dying fingers. And now that you have it, it’s safer still.

So do enjoy with chips, and there’s enough to continue on to the next recipe which I hope you enjoy as well

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Mexican Queso Dip

Mexican Queso Dip

Sue Lau

!click stars to rate this recipe!

4.75 from 12 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Snack

Cuisine American, Tex-Mex

Servings 2 cups

Calories 1084 kcal

Ingredients

  

1x2x3x

• 8 ounces Cabot Pepper-Jack cheese (shredded)
• 8 ounces white American cheese (shredded)
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon garlic paste
• 10 fluid ounces whole milk
• 1/3 cup finely diced tomatoes
• 4 ounce can chopped green chillies

Instructions

 

• Shred cheeses and set aside.
• Melt butter in a saucepan and whisk in the flour to form a roux.
• Stir in garlic paste, green chillies, tomatoes, and milk, and continue stirring over low heat until sauce thickens.
• Remove pan from heat and gradually add cheeses, stirring constantly, allowing them to melt into the sauce. If the cheese doesn’t continue to melt, put back on the heat just to warm it enough to melt the cheese, but be careful not to boil, otherwise the sauce becomes grainy and stringy, and can seize up. Very low heat is the key here, using as little heat as you can.
• Serve sauce with chips or in other recipes.

Notes

From the kitchen of palatablepastime.com

Nutrition

Serving: 1cupCalories: 1084kcalCarbohydrates: 23gProtein: 54gFat: 87gSaturated Fat: 52gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 262mgSodium: 2968mgPotassium: 555mgFiber: 3gSugar: 13gVitamin A: 2580IUVitamin C: 11mgCalcium: 2232mgIron: 2mg

Keyword cheese dip

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