Mexican Queso Dip Supreme
When I’m at the grocery store, I like to poke around the cheese sections and see what I can find. One day, I found these beautiful cheeses and that made me think, “Ooh queso! Yes, that’s what I’ll bring to the lake with me!” … and so, along with the many varieties of banana bread and the chicken tortilla soup, I brought queso.
We got to my parent’s house on the lake, and my sisters and I were munching on the queso dip and I asked them what I should call it and they said “um, queso?” … LOL. So, queso dip it is. It’s got a lot of “extras” in it, though, that you don’t always find in queso dip, so I decided it should be Queso Dip Supreme. It does make for some supreme snacking … at the lake in the summertime with a good beer to wash it down. What’s better than that?
Don’t be afraid to play with this recipe and add more or less of each of the extras. I’m thinking next time maybe I’ll add some chopped peppers. If you can’t find the Mexican dipping cheese, you can substitute American. And for the salsa jack, you can substitute pepper jack and/or cheddar.
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1 clove of garlic, peeled & chopped
- 12 oz. Mexican dipping cheese, cut into chunks or shredded
- 3 oz. shredded salsa jack (or pepper jack)
- 1/2 cup of your favorite salsa
- 1/2 cup sweet corn kernels, cooked (fresh or frozen)
- 1/2 cup cooked black beans
- 1/2 cup taco meat
- 1/2 cup milk
- 1/4 - 1 teaspoon powdered chimayo chile or chopped jalapeno (optional, for extra "heat")
- Heat a medium saucepan over medium heat, then add the olive oil, onion and garlic and sautee for a few minutes until the onion is soft & translucent.
- Add the cheeses, salsa, corn, black beans, meat and milk and stir to mix. Reduce heat to medium low and heat, stirring occasionally, until the cheeses have melted and everything is mixed well.
- If you want a spicier queso dip, add some powdered chile or chopped hot chile peppers.
- Serve warm with tortilla chips.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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