Appetizer > Mexican > Queso > Spicy

Spicy Queso Mexicali Dip Recipe

Ingredients with Measurements:
- 1 pound of Velveeta cheese, cubed
- 1 can of diced tomatoes with green chilies, drained
- 1/2 cup of milk
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh cilantro

Special equipment needed:
- Slow cooker or saucepan
- Serving dish

Step-by-step instructions:
1. In a slow cooker or saucepan, combine the cubed Velveeta cheese, drained diced tomatoes with green chilies, milk, garlic powder, onion powder, ground cumin, cayenne pepper, salt, and black pepper.
2. Cook on low heat for 2-3 hours in a slow cooker or over medium heat on a stove, stirring occasionally, until the cheese is melted and the ingredients are well combined.
3. Stir in the chopped fresh cilantro.
4. Serve hot in a serving dish.


Time:
Preparation time: 5 minutes
Cooking time: 2-3 hours
Temperature:
Low heat for slow cooker or medium heat for stove
Serving size:
6-8 servings

Nutritional information:
Calories: 220
Total fat: 14g
Saturated fat: 9g
Cholesterol: 45mg
Sodium: 1300mg
Total carbohydrates: 12g
Dietary fiber: 0g
Sugars: 9g
Protein: 12g

Substitutions for ingredients:
- Velveeta cheese can be substituted with any other melting cheese such as cheddar or Monterey Jack.
- Diced tomatoes with green chilies can be substituted with fresh diced tomatoes and jalapenos.
- Milk can be substituted with heavy cream or half-and-half.

Variations:
- Add cooked ground beef or chorizo for a meaty version.
- Add a can of drained black beans for a heartier dip.
- Add a tablespoon of lime juice for a tangy twist.

Tips and tricks:
- Stir occasionally to prevent the cheese from burning or sticking to the bottom of the pot.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Serve with tortilla chips, sliced jalapenos, and sour cream.

Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat in a microwave-safe dish or on the stove over low heat until heated through.

Presentation ideas:
Serve in a colorful serving dish with tortilla chips arranged around the dip.

Garnishes:
Garnish with chopped fresh cilantro, sliced jalapenos, or a dollop of sour cream.

Pairings:
Serve with a cold beer or a margarita.

Suggested side dishes:
Serve with Mexican rice, refried beans, or a side salad.

Troubleshooting advice:
If the dip is too thick, add more milk or cream to thin it out. If it is too thin, add more cheese.

Food safety advice:
Refrigerate leftovers promptly and discard any leftover dip that has been left at room temperature for more than 2 hours.

Food history:
Queso dip is a popular Tex-Mex dish that originated in Texas in the 1950s. It is typically made with melted cheese and diced tomatoes with green chilies.

Flavor profiles:
Spicy, cheesy, tangy, and savory.

Serving suggestions:
Serve as an appetizer or snack for parties, game day, or movie night.

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Region: Mexican

Taste: Spicy, Cheesy, Tangy, Savory