Pinterest Challenge, find something you’ve pinned, TRY it and share it. Was it worth pinning?
I do believe that Pinterest is the newest form of EVIL! It takes my already precious time and eats it up! It sucks me in, complete with the Mwah-ha-ha-ha-ha evil laugh in the background.
So I really try to be careful how much time I spend there. I have found some amazing things, however!
My favorite, so far, is the ability to make authentic white queso dip (like at the local Mexican restaurant). I constantly looking for it at the grocery store, but all the pre-packaged ones either don't taste authentic or are loaded with preservatives and junk (or both). I WAS SO EXCITED to learn how to make this at home!
I will tell you (because I simply cannot leave well enough alone), that I did alter the recipe for mine and my family's taste, but it is incredibly AUTHENTIC tasting and SO GOOD!
So here it is (the original):
Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt
Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. *Recipe Note: White American cheese is found at most deli counters in your local grocery store. *Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot. Source: Adapted from Christine, Reader of Pennies on a Platter |
Keep in mind this makes a HUGE batch of cheese dip (or spicy cheese as Sweetpea calls it), so you can half the recipe and have plenty.
NOW My changes and other tips:
First of all, my microwave (1100 Watts) will scorch the cheese around the edges in less than 30 seconds after the first minute or so. So I know I have to stir more often, once the mixture is hot.
Also, I can only find the Land O'Lakes White Cheddar by having them slice it fresh at the deli counter (which is fine, they just don't carry it prepackaged in my Walmart). In addition, I found the pickled jalapenos easily at Walmart on the same aisle with pickles, olives, and cocktail onions.
Lastly, in our local Mexican Restaurants, the cheese is spicy but smooth and creamy and completely white (no green chilies or jalapenos in it when they bring it out). So I made the following changes and to us it is just as good!
- 6 to 8 ounces White American Cheese slices (Land O'Lakes brand preferred), cut into smaller pieces or strips
- 1 whole pickled jalapeno (if you like less heat, split the jalapeno in half lengthwise and use a small tool or spoon to remove the seeds AND ribs since they actually contain more heat than the seeds.) LEAVE it whole rather than chopping.
- splash pickled jalapeno juice
- 1/3 cup whole milk (2 % works just as well)
- 1/4 cup cold water
- pinch of cumin
Toss all ingredients into a large microwave-safe bowl. Microwave on high for 1 1/2 to 2 minutes, stopping to stir after every minute. Continue to microwave and stir in 15 second intervals. The mixture might seem watery during the first few stirs, but should come together as a nice thin dip after all the cheese is melted.
Use a fork to fish out the jalapeno and let the cheese drain back into the bowl.
Voila! Spicy Cheese dip with no green bits, but all the flavor!
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
When I make this amount (half the original recipe amount) we can generally eat off it for two meals.
