Dip?!?!?!?!?!?!?!?!?!
Dip?!?!?!?!?!?!?!?!?
does anyone know how to make cheese dip... you know, like the kind in mexican restaurants? ive tried before but it never works!
Answers:
Here are a couple of recipes:
NACHO CHEESE DIP
1 can El Rio mild cheese sauce
1 can El Rio hot cheese sauce
1/2 lb. sausage, browned and drained
1/2 lb. ground chuck, browned and drained
Mix meats and cheese sauces. Microwave until warm, stirring often
NACHO CHEESE DIP
2 lbs. Velveeta cheese
1 lb. Monterey Jack
1 lb. Mild Longhorn Cheddar Cheese
1 stick butter
1 lg. onion
1 jar picante sauce
1 can chopped green chilies
Milk
Melt all cheeses at low temperature with butter. Add remaining ingredients. Cook over low heat until good consistency. Small amount of milk may be added to achieve texture desired.
NOTE: May be refrigerated and reheated. Gets hotter every time reheated
Nacho Cheese Dip
- 1 pound block of processed cheese (velveeta)
- 4 ounces can diced green chilies
- 1/2 cup picanti sauce (salsa)
Optional: milk to thin cheese sauce
Simply melt the block of processed cheese on range top or in microwave. Stir in diced green chilies and picante sauce.
Serve warm with chips.
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Nacho Cheese Dip
1 can cheddar cheese soup
2 cans nacho cheese soup
1 can black olives -- sliced
1/2 cup salsa
Mix all ingredients. Warm on stove or in microwave. Serve with tortilla chips.
I use Velvetta Chesse & mix with Salsa
Can heat it up to
This one is awesome
One pound chorizo browned with chopped onion and green pepper. Drain grease and add a jar of Tostito's monterey jack cheese dip.
Serve with chips.
Cheese Sauce
INGREDIENTS
2 1/2 cups milk, divided
2 tablespoons cornstarch
2 cups shredded Colby longhorn cheese
1/2 teaspoon garlic salt
1/8 teaspoon ground red pepper
4 drops yellow food coloring
DIRECTIONS
In a small bowl combine 1/2 cup milk with cornstarch; mix well and set aside.
In a medium saucepan over low heat, combine cheese with 2 cups milk and melt. Stir in garlic salt, red pepper and food coloring. To the melted cheese add the cornstarch mixture and stir well.
As far as authentic mexican, it's not so much the recipe, but the kind of cheese you use. Look in the latin section of the dairy aisle of most grocery stores. They should have queso blanco or a crema. Use that with any spices you would use in cheese dip including cilantro.
Take a block of velveeta cheese and dice it into large cubes. Put cheese into a bowl and microwave for 1 minute at a time and stir often. You can add a teaspoon of milk to thin it out if you like. I like to stir in salsa instead of milk.