Monday, January 17, 2011

Queso Dip


While Mr. Vittles and I were watching football yesterday, I got a hankering for some queso dip.

But a quick search online led me to much disappointment... most of the recipes required Velveeta.

I don't know about you, but I don't really get down with processed cheese.

So I got to thinking... what other kind of soupy cheeses did I have experience with?

This led me to the sauce you would make for macaroni and cheese (like my Pepperjack Bacon Mac & Cheese), so I decided to try a queso dip with a roux base.  And, I must say, we both thought it was pretty awesome.

Nonetheless, I asked Mr. V what he would change about it, and he said less tomatoes and more cheese.

Personally, I liked the amount of tomatoes in it -  but you can feel free to use half a can of Rotel if you'd prefer less.

I did, however, agree that it would benefit from a stronger cheese flavor- so I doubled the amount of cheese for you below.

Leaves you plenty of time to experiment to your taste before the Superbowl in a couple weeks!

On another note... are you excited for me that I'm back in the kitchen?  First brownies, then queso... and wait til you see what I made last night!

You're gonna like it.  That's all I'll say for now.

Queso Dip
  • 2 T. butter
  • 2 T. flour
  • 1/4 t. garlic powder
  • 1/4 t. onion powder
  • 1/8 t. chili powder
  • pinch cayenne (or more or less to your taste)
  • 1 C. milk
  • 1/4 t. salt
  • 2 C. grated Mexican cheese (I used a blend of jack & asadero)
  • 1 10-oz. can Rotel diced tomatoes & chilis, drained but with some of juice reserved

In small bowl, combine flour, garlic, onion & chili powders, and cayenne (if using).  Melt butter in a medium saucepan over medium heat until foaming.  Add flour mixture and whisk until fragrant, about 30 seconds.

Add milk and whisk until boiling.  Reduce heat and continue whisking about 3-5 minutes until mixture thickens (mixture should resemble heavy cream).

Remove saucepan from heat and add salt & half of grated cheese.  Whisk until melted, then add remaining cheese.  Add Rotel and mix.  If mixture is too thick, add some of reserved juice from Rotel until desired consistency is reached.  Serve warm with tortilla chips.

Original Recipe

13 comments:

  1. I make something similar to this but haven't tried some of those spices. And butter! Brilliant. Going to have to try yours.

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  2. Mr. V is right ... More cheese is always the trick :). Great dip!

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  3. My son loves queso but I too am weird about processes cheese. Thanks for sharing this yummy alternative!

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  4. I love queso dip! I might have to make this for Superbowl Sunday! Yummy! :)

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  5. A queso dip without having to use Velveeta?!?! I'm totally in. Definitely going to try this!

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  6. This dip sounds delicious! Love the spices :).

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  7. I have been looking for a good queso dip. This looks Fab! I love tomatoes too so I will be using it all. Thanks!

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  8. Great idea to use a roux as the base for your queso. I'll have to try it this way!

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  9. OMG YUM! I love this recipe - the spice combo sounds amazing!

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  10. I have had the hardest time finding a really good Mexican queso dip. I love the one at my local restaurant and I really want to make it at home. I've definitely got this bookmarked. I'm your newest follower :)

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  11. I love queso dip, it's a perfect super bowl side dish!!

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  12. I SUPPOSE I'll still watch the super bowl now that the Patriots are out of the running :D This dip looks great!!!!

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  13. Great info. Happy new year to you and your readers! Fingers crossed for a prosperous 2011!

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I love reading your comments!

If you have a question or problem you can also feel free to email me at vittlesandbits@gmail.com. Thanks for visiting :)

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