How to Make Proper Queso Dip
I remember the first time I ate “American” cheese. I was visiting the USA, and went to have supper at Perkins. I ordered the exact same salad that I always ordered at home, expecting it to be, well, the same.
When I took my first bite, though... I was horrified. What I thought was shredded cheddar cheese was something... not cheese. I was informed that this was called “American cheese”, and was actually - at least partially - an oil product. Could have fooled me - I thought I was eating plastic! Either way, it was not 100% milk, as I’d always known cheese to be. As much as I loved that particular salad before that night, I've never ordered it since. The memory of it was forever scarred!
It would be a few years before I’d get another shock from eating a “cheese” product. Somehow, I ended up trying the premade Velveeta Shells and Cheese. I managed two bites, before I realized that it felt like the inside of my mouth was being plastinated.
Was Velveeta used in the plastination process for Bodyworlds? I don’t know, but that was the first and last time I was gonna subject myself to it!
Every summer since, of course, I’ve had to gag at the commercials about making Velveeta / Rotel “queso dip”. As I visualized the damage this stuff must be doing to the innards of those poor unsuspecting folks in the commercial, my husband would inform me that - if one grew up with Velveeta - it’s not as horrible as it comes across to my fresh, unplastinated palate.
They must put minute amounts of ... something illicit... in that crap, for him to come away with THAT sort of view, on such a horrific thing.
Anyway. Yes. Velveeta is the most disgusting thing I’ve ever come across in my life. That it’s marketed as food should be *criminal*.
I admit, though - there’s a certain attraction to the idea of making super easy cheese dip, per the commercial. I’ve been meaning to post my recipe for proper cheese dip for awhile now. It’s really easy, and honestly doesn’t take much more effort than
poisoning people with making it with Velveeta.
So... here it is. This is a great basic recipe, feel free to play with it. Toss in some chopped chilis (after adding the corn starch), maybe some chopped cilantro (after the cheese is all melted and smooth). It’s very adaptable! The amount of cheese you end up needing will depend on how much liquid is in your salsa, and what kind of cheese you're using.
Want to get a bit fancier with it? Try our earlier recipe, Southwest Fondue!
|Interested in Gluten-free cooking and baking? You'll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.