Queso con Canada

It’s Spring Break season, and for most people that means taking a leisurely vacation in a warmer climate. For those of us that don’t have the means, a great way to feel like you’re on vacation is enjoying the food you could. So why not learn to make queso dip?

*DISCLAIMER* If you think this is going to turn out like your convenience store cheese sauce, you’ll be disappointed for a second, then impressed at how different cheese dip (cuz that’s what queso is) tastes when made with real cheese. If you want said cheese dip, go to 7-11 and indulge or buy a stick of Velveeta and nuke it. We’re cooking here.

What you’ll need:

Ingredients
What you’ll need for your Canuck Queso

1 lb. White Canadian Cheddar Cheese
1 T butter
6 strips of bacon
1/4 C of milk
1 Green Onion
1 clove  of garlic
1 tsp Cumin
1 tsp ground jalepeno
1 tsp chili flakes

1 Sauce pan

First up, grate your cheese. The recipe’s I referenced for this said to cube it, but after trying it a couple times, I’m suggesting grating it so that melting doesn’t take so long. Chop/press your garlic and set it aside.

Cubed
I cubed my cheese, you should grate it to speed up your melting.

Next chop your bacon into small, manageable pieces and cook it. Chopping it up before cooking reduces your cooking time (similar concept for the cheese, think heat distribution and how it takes heat less energy to break down particles the smaller they are).

Fry the bacon
Who doesn’t love a glory shot of bacon frying? You’re welcome.

Take the butter, cheese and milk and put it in a sauce pan over LOW heat. Let everything melt and break down until it’s a semi-uniform mixture. Now add your spices.

Major Meltdown

Stir regularly so the dip doesn’t stat to stick and burn. If you’re noticing the sauce is still thick you can add a little more milk, but do so sparingly. Remember, we’re making real queso dip. This isn’t the same as canned cheese and won’t have the same consistency or texture.

First attempt
Composition aside, this tasted great, so great I cooked it again and it looked better.

The complication with serving a cheese dip is keeping it a consistency that is considered dip-able. I found a mini-crock pot to transfer mine to that worked well. But really, this is a dip meant to be served immediately after cooking, so this will probably be the last thing to come off the oven if you’re hosting. Once it’s ready to serve it won’t last long though.

Melty goodness
Remember, it’s cheese. It’s supposed to be stringy, not a full dip.

If you’ve tried this and have a tip on how to improve it, let me know. I’m always tweaking recipes.

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