Hot Cheese Dip Recipe With Ham and Bacon (2024)

FAQs

What is cheese dip made of? ›

Flavour packed with onion, garlic, jalapeños, tomatoes, cilantro and spices. Normally made with Velveeta, our recipe is made with real cheese...there's nothing like a good Queso dip to dunk your fried tortillas or corn chips!

Make ahead.

You can make this queso dip ahead of time! It'll keep in the fridge for about a week. When you're ready to serve the queso, it's easy to reheat. You'll want to simply warm it slowly over low heat on the stove top, stirring constantly so it doesn't burn at all.

Of course, there's nothing wrong with the classic nachos, but Queso For All suggests trying out some other dippers for your queso besides corn chips. Consider dunking pretzels, homemade bread, sausages and vegetables to get a different flavor from your dip.

For a cheese dip or sauce, the addition of cornstarch serves a similar function: Starch molecules absorb water and expand, not only thickening the liquid phase of the sauce, but also physically preventing the proteins from binding into long, tangled strands and the fats from separating out and pooling.

Asadero Cheese

Because of its spectacular melting properties, it's an ideal base for queso on nachos, burritos, tacos, enchiladas or any Mexican dish.

Queso should be refrigerated until use. Once it has been opened, it can be kept in the fridge for up to three days. How long can it safely stay at room temperature? Queso should be refrigerated until use.

If you left soft cheeses out for longer than two hours, it's best to go ahead and throw them away, as these have a much higher risk.

Queso Blanco: This “white cheese” dip is made from white melting cheeses like Monterey Jack, often blended with milk, cream, or sour cream. It's known for its mild flavor and creamy texture.

Scanning the internet and the supermarket shelf, we realized that the cheese sauces are divided into two basic categories: Queso Dips, which include some amount of heat, spices, and other flavorings, and Cheese Dips, which are cheese and little else.

How to dress up queso? ›

I love to mix in some chorizo, taco meat or ground beef, or even some rotisserie or shredded chicken (these ingredients should all be fully cooked first). I've also added black beans, corn, diced tomatoes (or Rotel), onions, and more for a chunkier cheese dip.

Queso fresco is available at some supermarkets and at Mexican grocers. Feta cheese makes a good substitute. Opt for a mild one if you can, or soak a block of feta in fresh water to tone down its tanginess. A young ricotta salata (firm Italian cheese sold at most supermarkets) will also work.

Cheese that is bland or tasteless may have not expelled enough whey during the cooking process, causing the flavor to be diluted. You can try cutting the curds into smaller pieces next time, or stirring them a bit more to help them release more whey.

Whether it's orange or white, queso can contain green chiles or jalapenos or both, and it may be spiced with a dash of cumin or chili powder. Some even add meat to queso, like ground beef or spicy sausage.

To make the traditional Mexican restaurant style queso blanco, use white American cheese. It melts the best. You can also mix in a small amount of Mozzarella, pepper jack, or Monterey jack to enhance the flavor. Buy the block and then hand shred it for a spicy but smooth cheese dip.

However, when people refer to “queso” in the context of food, they are usually talking about a type of melted cheese dip that is commonly enjoyed as a snack or appetizer, particularly in Tex-Mex and Mexican cuisines.

Authentic Mexican Queso Dip is made with real Mexican cheese. Although there are a few varieties of cheeses that can be used to make Queso Dip, I alternate using asadero cheese and quesadilla cheese.

Though Velveeta is no longer an FDA-defined genuine cheese, it does have some similarities, namely pasteurized milk and cheese culture.