Monday, January 30, 2012

Queso Dip

It's no secret that my roommate Courtney and I LOVE Mexican food. We also happen to love any kind of appetizer, and would actually prefer them over eating a real meal. I mean who doesn't love dip? We sure do. I had been gawking at this recipe for queso for a pretty long time and finally I decided to give it a try (it also didn't hurt that there was a buy one get one free cheese deal at Harris Teeter - I can't resist buy one get one free I just can't). All I have to say about this recipe is HOLY QUESO this dip is soooo good. My mouth is watering just thinking about it. Not only is it amazing right after it is made, but it lasts so well in the fridge. Popping that hot cheesy goodness in the microwave after a late night out (during chilly winter term no less) is the most heavenly midnight snack you will ever eat. That and maybe a hot-dog from kangaroo, but there is really no comparison.

recipe adapted from Let's Dish 

Queso Dip
1 tablespoon olive oil
1/4 cup white onion, finely chopped
16 ounces white American cheese, shredded or cubed
4 ounces Monterrey and Colby Jack Cheese, shredded 
3/4 cup cream or half and half 
half a can of diced tomatoes and green chilies
1 Roma tomato, seeds removed and diced 
1 small bunch of cilantro, roughly chopped 

Sauté the onions and olive oil together over medium heat until the onions are pretty much transparent. Pour the cheese and cream over the onions and let melt, stirring occasionally. Add the half can of diced tomatoes and chilies, the diced Roma tomato and the chopped cilantro. Stir and serve hot. (if it gets to cool and starts to stiffen at the top, just pop it in the microwave and it will go right back to the way it was. I mean it’s not velvetta, it can’t stay melted forever!)

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