Where can I find the recipe for White Dip/ White Sauce??!
Where can I find the recipe for White Dip/ White Sauce??
I have eaten at several Mexican restaurants that offer a dip w/ your chips and salsa called "white dip". It is not a queso, and I'm not quite sure what it consists of, but I love this dip and would like to be able to find a recipe for it or something very similar. El Chico restaurants have this dip also... can anyone tell me how to get the recipe or at least point me in the right direction of where i could find it on my own?? Thanks in advance!!
Additional Details2 weeks ago
I've noticed that most of the answers w/ recipes are for queso dips... The dip I am asking about is NOT A QUESO... thanks for trying to help out thought
Answers:
2 weeks ago
I've noticed that most of the answers w/ recipes are for queso dips... The dip I am asking about is NOT A QUESO... thanks for trying to help out thought
WHITE SAUCE
1 quart Hellman's/Best Foods Mayonnaise ...(Okay, don't make the mistake of using Kraft mayo. Use Hellman's/Best Foods or don't bother.)
1/2 tsp. garlic salt
4 ounces of grated bleu cheese
(Crumbled Gorgonzola is what you really want, and it comes in a container with the perfect amount needed.)
1/4 cup dill pickle relish
1/4 cup finely chopped salad olives with pimentos, drained
2/3 cup dry milk powder
2 cups of water
Per the recipe:
Combine and mix dry ingredients together with milk and mayonnaise, then add remaining ingredients. Chill and serve. Yield approximately 1 3/4 quarts of white sauce.
Note: If you cannot find crumbled bleu cheese, buy the brick, then run it through a cheese grater. It is easier to place all the liquid or wet ingredients into a blender, then add the olives, relish and bleu cheese, pulsing the blender instead of allowing it to cream the mixture too much. Otherwise the olives will liquify and cause your sauce to be runny.
Serve chilled with thin restaurant style chips or chips of your choice.
PLEASE NOTE, PER THE HANDSOME YOUNG MAN WHO GAVE ME THIS RECIPE, IT IS NOT TO BE MARKETED. IT IS FOR PERSONAL USE ONLY.
You will either need a HUGE blender or you should cut the recipe in half. This recipe makes a ton of sauce.
I ran the liquid and the dry milk in the blender for a bit, then
poured most of it into a bowl. I then added the remaining ingredients to the blender and pulsed it a few times so as not to 'cream' the other solid ingredients. Combine the two batches, stir, refrigerate.
Don't be alarmed, it will seem thin. This recipe is best made in advance and allowed to chill for a while, overnight would really help.
Shake well before serving.
Enjoy! ~-~
Haha I usaully just buy it from the resturaunt! But yeah if you find a recipe e-mail it to me
Try cooks.com. they have tons of recipes and they are free to look at. I always find what I am looking for one there.
White Queso
1 cup asadero cheese, shredded
4 ounces diced green chilies
1/4 cup fat-free half-and-half
2 tablespoons green onions, finely chopped
2 teaspoons ground cumin
1/4 teaspoon salt, adjust to taste
chopped jalapenos (optional)
Combine all ingredients, in a microwaveable bowl that has been sprayed or brushed with oil.
Microwave for 1 minute and stir.
Continue microwaving at 30 second intervals, stirring in between until cheese is melted.
Serve warm with tortilla chips.
***For a hotter dip use Pepper Jack cheese.
These dips are made of all white cheeses instead of the usual yellow cheese. Here is a couple recipes for you to try out.
1 lb white processed cheese (IF YOU CAN FIND LAND O LAKES WHITE AMERICAN EASY MELT CHEESE IT IS BEST, IF NOT ANY WHITE AMERICAN W)
1/2 cup milk
1/4 cup canned jalapeno slices, nacho slices in vinegar-undrained
2-3 cloves garlic, minced
1 teaspoon salt
1. IN SAUCEPAN HEAT MILK TO A SIMMER.
2. CUBE CHEESE.
3. ADD TO MILK AND STIR UNTIL MELTED.
4. IN BLENDER JAR ADD JALAPENOS AND JUICE AND BLEND TIL MINCED.
5. ADD TO MELTED CHEESE.
6. ADD GARLIC AND SALT.
7. SERVE WITH TORTILLA CHIPS OR USE AS A SAUCE FOR CHIMICHANGAS OR BURRITOS
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
White Cheese Dip
1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)
Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.
White Sauce and Variations
INGREDIENTS:
* 2 Tbsp. butter
* 2 Tbsp. flour
* 1 cup milk
* dash salt
* dash white pepper
PREPARATION:
In heavy saucepan over low heat, melt butter. Stir in flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (This mixture is called a roux). Do not allow the mixture to brown.Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste. Makes 1 cup.
Could it be like a ranch dressing only thicker? Never had it but since it's not cheese dip, it's the only thing I could think of, possibly you could ask the restaurant, they have a comment section on the El Chico Website...
have you tried goat cheese, i think you'll find what you're looking for