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eve11Had friends over last night to play cards, and I put together this queso dip that turned out pretty well (all amounts approximate)
1 tbsp butter
1 tbsp flour
3/4 c whole milk
1/4 c jalapeno flavored cream cheese (I used philadelphia brand)
1/2 c restaurant style Mexican salsa (I used leftovers from our last order from the local Mexican restauarant)
2 c shredded cheese (I used a mix of muenster and cheddar. Best to grate these from a block, not get pre-shredded)
pinch of chili powder and chipotle powder to taste
melt butter in a saucepan over low-med heat. add flour a bit at a time and incorporate into a roux. It doesn't have to brown, you just want it to be able to thicken the sauce. when the flour/butter mixture is consistent (it can be quite thick), add the milk a bit at a time until you get a smooth consistency. Add the cream cheese and melt it to incorporate. Add the salsa and stir until everything is smoothly combined. Add the cheese a bit at a time until it melts and incorporates. If the result is too stringy (eg, behaves like melted cheese instead of a more liquid sauce), add a bit more cream cheese until you get a more sauce like consistency. Do a taste test and add chili powder/chipotle to taste. Simmer on low-med heat until the excess moisture is boiled off and the sauce thickens. Serve with veggies or tortilla chips!
1 tbsp butter
1 tbsp flour
3/4 c whole milk
1/4 c jalapeno flavored cream cheese (I used philadelphia brand)
1/2 c restaurant style Mexican salsa (I used leftovers from our last order from the local Mexican restauarant)
2 c shredded cheese (I used a mix of muenster and cheddar. Best to grate these from a block, not get pre-shredded)
pinch of chili powder and chipotle powder to taste
melt butter in a saucepan over low-med heat. add flour a bit at a time and incorporate into a roux. It doesn't have to brown, you just want it to be able to thicken the sauce. when the flour/butter mixture is consistent (it can be quite thick), add the milk a bit at a time until you get a smooth consistency. Add the cream cheese and melt it to incorporate. Add the salsa and stir until everything is smoothly combined. Add the cheese a bit at a time until it melts and incorporates. If the result is too stringy (eg, behaves like melted cheese instead of a more liquid sauce), add a bit more cream cheese until you get a more sauce like consistency. Do a taste test and add chili powder/chipotle to taste. Simmer on low-med heat until the excess moisture is boiled off and the sauce thickens. Serve with veggies or tortilla chips!
