QUESO DIP IN A JAR RECIPES
CHILI QUESO DIP RECIPE: HOW TO MAKE IT
I’ve had this recipe for more than 42 years and have updated it from time to time. This is an easy party favorite, and everyone loves the taquito dippers. —Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Appetizers
Total Time 02 hours 20 minutes
Prep Time 20 minutes
Cook Time 02 hours 00 minutes
Yield 40 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.
Nutrition Facts : Calories 147 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 473mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 8g protein.
WHITE QUESO DIP RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Have you ever been to a mexican restaurant or burrito joint and tried that tasty white cheese dip? After much experimentation, I finally have a recipe that is on par with the cheese dip you can get there, and you're sure to love it too. This beats anything you can buy prepackaged in a store! If you do not have a double boiler, you can improvise by using a metal mixing bowl over a saucepan.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a double boiler on low heat (enough to keep a gentle boil), add the cheese and some of the half and half.
- Stir mixture until cheese begins to evenly melt, adding half and half to result in the consistency you desire. (It should be thin enough to flow well, but thick enough to stay on a chip).
- Add diced jalapenos to mixture, according to your preference. If they are from a jar, add a teaspoon or two of the juice as well.
- Begin to add the spices. Start with the cumin and black pepper. Add red pepper gradually, tasting along the way. A little goes a long way, so be sure you don't make it too hot. I use a bit more than 1/4 tsp, you may use more or less.
- Add a pinch of chili powder, and serve hot with tortillas or chips.
- Leftovers can be microwaved (add more half and half or water to keep consistency). Don't worry about yellowing from day to day (due to spices/cheese), it will be good for 4-5 days.
Nutrition Facts : Calories 230.8, FatContent 17.5, SaturatedFatContent 10.9, CholesterolContent 47.6, SodiumContent 647.3, CarbohydrateContent 6.6, FiberContent 0.3, SugarContent 0.2, ProteinContent 12.2
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