Hot Cheese Dip Recipe With Ham and Bacon (2024)

FAQs

What's good with cheese dip? ›

What to Serve With Cheese Dip. Serve this hearty cheese dip with tortilla chips, vegetables, pretzels, crackers, or homemade crostini. It also makes an indulgent topping for nachos, French fries, or baked potatoes.

Of course, there's nothing wrong with the classic nachos, but Queso For All suggests trying out some other dippers for your queso besides corn chips. Consider dunking pretzels, homemade bread, sausages and vegetables to get a different flavor from your dip.

For a cheese dip or sauce, the addition of cornstarch serves a similar function: Starch molecules absorb water and expand, not only thickening the liquid phase of the sauce, but also physically preventing the proteins from binding into long, tangled strands and the fats from separating out and pooling.

Scanning the internet and the supermarket shelf, we realized that the cheese sauces are divided into two basic categories: Queso Dips, which include some amount of heat, spices, and other flavorings, and Cheese Dips, which are cheese and little else.

Place cheese, milk, and butter in a medium saucepan over low heat. Stir until cheese is melted. Add green chilies, cumin, garlic powder, onion powder, and cayenne pepper; stir until smooth. Thin with more milk if sauce is too thick.

Fresco Cheese

For a restaurant-style queso dip, you can pair it with other more readily melting cheeses, like Monterey jack, chihuahua, Oaxaca or asadero cheese.

Evaporated milk helps to keep this dip extra creamy as it's thicker than other dairy products thanks to its lower water content. Another incentive to use evaporated milk is that it helps prevent the dip from congealing-- especially when combined with cornstarch.

How do restaurants keep queso warm? ›

Rethermalizers heat food products quickly and keep sauces at proper temperatures until ladled or pumped over a plate of fries or nachos. Rethermalizers with spout warmers for portion-controlled pumps keep all the melty cheese within the discharge tube warm between dispenses.

Making a slurry with cornstarch and cold milk is how you will thicken your queso. A traditional slurry is a 1:1 liquid to cornstarch ratio, but for our queso purposes I used 1 tablespoon of cornstarch and 2 tablespoons of milk.

Queso should be refrigerated until use. Once it has been opened, it can be kept in the fridge for up to three days.

Cover and refrigerate for 2 hours (or even overnight) before serving. This is great right out of the fridge but I like to let it come to room temperature for 15 minutes or so before serving. Serve with tortilla chips, crackers, pretzels or veggies.

Take a small saucepan and place it over a heated burner on top of a stove. Pour the cup of queso into the saucepan. Keep the burner on low heat or you will burn the bottom of the cheese. Continually stir the cheese for five to 10 minutes to prevent from burning and allow for even heating.

Dip fresh vegetables or fruit slices into a creamy and delicious cream cheese dip for a satisfying treat! A perfect, healthy way to use that cream cheese in your fridge.

Fresh or dried fruits, nuts, crackers, and other accompaniments can enhance the flavors of the cheese and create a well-rounded pairing experience.