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QUESO DIP
  • 5 pounds American cheese, cut into pieces
  • 3 1/4 cups water, divided
  • 1 1/2 onions, minced
  • 1 cup minced celery
  • 1 cup minced green bell pepper
  • 1/4 cup finely minced jalapeno pepper, seeds and veins removed
  1. Stir together cheese and 3 cups of water in a double boiler over gently simmering water; stir occasionally until the cheese has melted and the mixture is smooth.
  2. Meanwhile, combine the 1/4 cup of water, onion, celery, green pepper, and jalapeno in a medium saucepan; bring to a simmer over medium heat. Whisk the vegetables into the cheese, then pour the mixture into a large pot; place over medium heat and simmer for 5 minutes.

 

 
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