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White Queso Dip

Posted in : cheese, dip, food, NHL, playoffs, queso, recipe, snack, Stanley Cup, Uncategorized on by : Jeanette Rueb Tags: , , ,

It’s hockey playoff season. We’re a full week in, now, and I don’t know about you, but I’m itching for a good snack!

One sure-fire favorite is a cheesy queso dip. The best thing about this one is that it’s completely microwaveable, which means it’s perfect for a last minute dish to pass. What’s even better is that, because this is a microwavable treat, it is perfect for those hockey fans in college.

This recipe is a simple, four-ingredient dip, courtesy of Add A Pinch. It calls for the following:

  • 1/2 cup grated jalapeno cheese (I used four slices of jalapeno jack)
  • 1 cup grated white American cheese (I used Monterey jack)
  • 1/2 cup grated white queso cheese
  • 1/2 cup half & half or whole milk
I started with the jalapeno jack cheese. As I mentioned above, I bought sandwich slices. It seemed like a good idea at the time, since I was out of it for my lunches, but when it comes to making queso, buying sliced cheese of any type just makes life more difficult.

Four slices, 10-20 minutes. Don’t do it if you can help it.

Fortunately for me, the other two cheeses were in block form, and milk is a liquid.

Half an hour later, I finally had everything grated and in the bowl.

Grated cheeses

I popped the bowl in the microwave and heated the ingredients in one-minute intervals, stirring at the end of each session.

Three microwave-minutes later, this was what I had:

Finished Dip

The recipe said it would be a little bit watery, but I was kind of dismayed when I saw just how watery it was. After the second one-minute heatup, it had a nice cheesy consistency. I kind of regret heating it up again.

All the cheese had settled to the bottom, so it took some stirring to get things to a workable consistency. Even still, it was kind of drippy.

I’m wondering if making this with 1/4 cup of milk instead of 1/2 cup would work better. Additionally, I feel like a slow cooker on low heat would work better for gaining and maintaining the right consistency.

The boyfriend, who was the hand model for the final product, said that, even though it was a little runny, the dip was very flavorful and you didn’t need much of it to get the taste of it on the chip.

Now, I am probably being a bit harsh on myself, as I’m comparing this queso to the stuff served at the Mexican restaurant on campus, which has a much thicker consistency and can be piled onto a chip. Then again, I’m making mine with less-processed ingredients, so the consistency will differ, based on that, alone.

There you have it! Homemade queso dip for your next big party (or just a lazy night in, watching movies). Enjoy, and let me know if you find variations that you prefer!

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