Recipe For Queso Cheese Dip
If you like your queso thinner than it turns out add a little milk until you reach the desired consistency.
Recipe for queso cheese dip. Reduce heat to low. To keep your queso dip smooth and creamy add in small amounts of milk while cooking and be sure to whisk well to avoid lumps. And it reheats perfectly.
Gradually whisk in the milk garlic powder onion powder and cumin. This will help thicken the sauce into a dip able consistency and will also help prevent the cheese from separating into a greasy puddle while being heated. You will then saute the jalapeno until it is nice and tender.
Add onion and cook until soft 5 minutes. Please read note 1 regarding store bought shredded cheese. If you like it mild remove all the seeds and the membrane from the pepper.
Made with real cheese and stays silky smooth even when it cools. Toss gently so all the cheese is coated in the cornstarch. Use your pressure cooker to whip up this queso in less than 30 minutes.
Gradually whisk in havarti until melted. Heat butter and oil then cook onion. Whisk in flour until light brown.
Remove and discard skins. Makes about 2 5 cups. Gradually add the thickener back into the queso dip and stir to incorporate.