Queso Dip

 

I’m always looking for ways to make a meal with little to no fuss. Especially when I’m entertaining. I was given this recipe by a friend in New Mexico years ago to help me with planning a luncheon for a candidate running for reelection for his Senate seat. I wasn’t one that liked Queso Dip but after making this recipe, I was hooked. By using the crockpot, I was freed up to do other things in prep for the luncheon and when people arrived, the dip was warm and inviting. I had to print out the recipe a dozen times and send it to my guests, they loved it that much.

Ingredients 

30 ounces fire-roasted diced tomatoes with green chiles such as Rotel or chunky salsa

24 ounces whole fat evaporated milk or unsweetened condensed milk

1 whole lime juiced

1-pound white American block-style cheese cubed

1-pound yellow American block-style cheese cubed

1 pound Velveeta Queso Blanco cheese cubed

7 ounces Supremo Mexican Blend cheese shredded

½ bunch fresh cilantro chopped

2 tablespoons of olive oil

2 jalapeno peppers seeded & ribs removed, diced

½ yellow onion diced

1 teaspoon ground cumin

¼ teaspoon crushed red pepper flakes

1 teaspoon chili powder optional

Instructions 

Spray a large crockpot with nonstick cooking spray and set the temperature to high.

Add the tomatoes, milk, lime juice, cheeses and cilantro; mix well.

Place the lid on top of the crockpot.

Place the oil, onions, and jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, for about 3-4 minutes.

Add cumin, red pepper flakes, and chili powder; stir well and cook for an additional 30 seconds, stirring continuously.

Add the sautéed vegetables to the cheese mixture in the crockpot and stir well.

Replace the lid, leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, for about 30 minutes.

Lower the temperature to warm and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming.

Using an emersion blender pulverize everything the crockpot until completely smooth cheesy sauce. Serve with your favorite chips, vegetables or crackers.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber Analysis, a Master’s in Criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Crockpot Cooking, Kilbride, Potpourri of Frugality, Homemade, Do it yourself