TOTINO'S QUESO DIP RECIPES

QUESO FRESCO DIP RECIPE - QUERICAVIDA.COM

Queso Fresco Dip Recipe - QueRicaVida.com image

Queso fresco is one of my favorite cheeses and I love experimenting with it. Today I want to share a delicious and easy recipe: queso fresco dip. This dip is a great way to treat party guests or to delight the men of the house while they watch sports. You can even add it to a sandwich or over a baked potato… simply irresistible!

Provided by QUERICAVIDA.COM

Total Time 20 minutes

Prep Time 5 minutes

Yield 6

Number Of Ingredients 9

Ingredients

1-2 bags Totino’s™ Pizza Rolls™ chicken Parmesan frozen pizza snacks
8 oz cream cheese, at room temperature
1 cup Greek yogurt
1 cup queso fresco, crumbled
1/4 cup fresh chives, chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon coarse salt
1/8 teaspoon black pepper

Steps:

Cook the Totino’s™ Pizza Rolls™ as indicated on the package.
Mix the ingredients for the dip with an electric mixer at medium speed until everything is well combined. Refrigerate until serving.
Garnish with more chives and serve with Totino’s™ Pizza Rolls™.

Nutrition Facts : ServingSize 1 Serving

CHEF JOHN'S QUESO DIP | ALLRECIPES

Chef John's Queso Dip | Allrecipes image

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 14

Ingredients

½ pound sharp white Cheddar cheese
1 tablespoon cornstarch
1 tablespoon butter
2 garlic cloves, minced
1 bunch scallions, thinly sliced, dark green parts set aside
1 teaspoon kosher salt, plus more to taste
¼ teaspoon ground dried chipotle pepper
½ teaspoon ground cumin
1 (4 ounce) can fire-roasted diced green chiles
½ cup seeded and diced Roma tomatoes
1 (12 ounce) can evaporated milk
¼ cup finely chopped cilantro
1 pinch cayenne pepper, or to taste
1 tablespoon diced Roma tomato

Steps:

Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

Nutrition Facts : Calories 136 calories, CarbohydrateContent 6.1 g, CholesterolContent 30.6 mg, FatContent 9.5 g, FiberContent 0.8 g, ProteinContent 7.2 g, SaturatedFatContent 5.9 g, SodiumContent 427.9 mg, SugarContent 3.8 g

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