Queso dip. Queso is more than just a staple in Texas and you'll be hard pressed to find a Texan that doesn't love the cheese dip and have an opinion on the best queso. The dip originated in San Antonio so. In a medium saucepan over medium heat, melt the butter.
Melt the butter in a large saucepan over medium heat.
Add the flour, and stir until it.
Queso dip begins to thicken as it sits.
You can cook Queso dip using 3 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Queso dip
- You need 1 lb of ground beef.
- It's 1 lb of chunky salsa.
- It's 2 lb of velveeta melting cheese.
To keep it smooth, transfer it to a slow cooker with the heat setting on warm. Queso will naturally form a skin as it sits. While it isn't the most sightly thing the behold, it is still edible. This game-day queso dip is not only a creamy, delicious appetizer-it may be one of the best reasons for football to exist.
Queso dip instructions
- melt the cheese on low.
- brown the meat & season to tast.
- add the salsa & ground beef to melted cheese.
This game-day queso dip is not only a creamy, delicious appetizer-it may be one of the best reasons for football to exist. 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). This Queso Dip is a copycat of the cheese dip sold in jars and served at your favourite Mexican restaurant. The miracle of this is that it's silky smooth even when it cools - and reheats perfectly.
