ISO: ultimate queso dip

[TerriS]

I am planning to make queso dip for Super Bowl Sunday. Do most of you just use Velveeta and Rotel tomatoes? I've been searching through recipes and keep seeing other ingredients like milk, cream cheese, cream of mushroom soup, and other cheeses. I want to make the ultimate queso dip! My favorite queso came from John Harvard's in Boston, which is described as three cheese queso with beer.

I have a one quart crockpot I'll use, and I want to use Velveeta (light), beer, and some tomato product at a minimum. No beans or meat. Just good queso. Who's got a great recipe?

[TerriS]

I apologize for the double post...I keep getting some stupid error!!

[Little Bit]

Thanks for posting this question, I've known I had a queso dip recipe somewhere in my files, but it wasn't obviously labeled. I haven't tried it, but it sounds good. I also think I'll use some white plastic cheese instead of the Velveeta, so it'll look more like the yummy stuff they have at the Mexican restaurant near me.

Also included, just to be different, a chipotle fondue recipe.

Chili con Queso
1 pound Velveeta
1/4 Cup Milk
1/2 teaspooon ground Cumin
1/2 Cup Shredded Cheddar Cheese
4.5 ounces chopped Green Chiles
1/3 Cup Mild Salsa
1 Tablespoon Minced Pickled Jalopenos, or more to taste

Combine Velveeta, Milk and cumin in fondue pot. Cover and cook over low heat, stirring occasionally until Velveeta melts (about 5 min.).
Uncover and stir in Cheddar, Chiles, Salsa and Jalopenos. Cook, stirring often, 5-10 minutes to allow flavors to blend.

CHIPOTLE CHEESE FONDUE

1/2 pound finely diced Gruyère cheese (about 2 cups)
1/2 pound finely diced Emmenthal cheese (about 2 cups)
1 1/2 tablespoons cornstarch
2 large garlic cloves, halved
1 1/3 cups dry white wine
1 tablespoon fresh lemon juice
2 to 3 tablespoons kirsch
freshly nut nutmeg to taste if desired
3 canned whole chipotle chilies in adobo*, or to taste, minced (about 1 1/2
tablespoons)
fried shallots, thinly sliced scallion greens, and/or crumbled cooked bacon for
stirring into fondue is desired

For the fried shallots:
1 1/2 cups thinly sliced shallots (about 8 large)
4 tablespoons vegetables oil

Accompaniments
assorted cooked vegetables such as broccoli, carrots, pearl onions, and potatoes
bread sticks, cubes of day-old French, Italian, or sourdough bread

*available at Hispanic markets and some specialty foods shops

To make the fondue:
In a bowl toss together cheeses and cornstarch.

Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. Bring liquid just to a boil and stir in cheese mixture by handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a fondue pot and set over a low flame.

Stir in fried shallots, scallions, and/or bacon if using and serve fondue with
accompaniments for dipping. (Stir fondue often to keep combined.)

To make the fried shallots:
In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat,
stirring, until golden brown. Transfer shallots with a slotted spoon to paper
towels to drain and season with salt. Makes about 2/3 cup.

Serves 4.

Gourmet
January 1995

[TerriS]

Ooooh, chipotles...that's a whole new world there, I hadn't even thought about putting those in. They do always seem to take over anything with them in it, but maybe just a smidge would add some good flavor...Thanks for both of these!!!

[akushner]

The Cooking Light Chile Con QUeso is SO SO SO good. My DH's friends are always requesting it. So simple to make and full of flavor! HIghly recommend it, and it is really light too! Tastes awesome with baked tostitos!

[Kathy B]

AKUSHNER,

Could you please post the recipe for the CL chili con queso? TIA!