Comments on: White Queso Dip (15 minute recipe!)

By: Stephanie

Stephanie — Sat, 15 Jul 2023 14:28:18 +0000

In reply to Tim Fussell. Hi Tim! You can, aim for a very soft consistency to ensure it melts well!

By: Tim Fussell

Tim Fussell — Sat, 15 Jul 2023 11:55:04 +0000

Hi Stephanie, love your recipie.

Always wanted to make questo cheese dip.

Im not a fan of American cheese, can I substitute with a Boars Head 3 pepper Colby or a white cheddar? Thanks, Tim

By: Stephanie

Stephanie — Fri, 30 Jun 2023 16:07:43 +0000

In reply to Sara. I'm so happy that it was a hit Sara!! I'm hungry just thinking about it! I personally have not frozen this before but after a few online searches, it does look like you can freeze it. That would certainly be handy!! The ingredients in this particular cheese dip lead me to believe that it should freeze well.

By: Sara

Sara — Fri, 30 Jun 2023 12:07:03 +0000

I made this last night for bunco. Amazing!!! Everyone loved it. I did put the pico de gallo and the cilantro on the side since I have a cilantro hater in the group. also it was husband approved. Have you ever tried to freeze your leftovers? Thanks!

By: Stephanie

Stephanie — Wed, 19 Apr 2023 00:39:27 +0000

In reply to Debbie Vincent. Wow that means a lot coming from Southeast Texas! Thanks so much for taking the time to leave a comment and review Debbie!

By: Debbie Vincent

Debbie Vincent — Tue, 18 Apr 2023 18:40:23 +0000

Total hit with friends and family. I was complemented several times that this was better than any queso they have ever had in a restaurant. And I live in Southeast Texas with great Mexican restaurants. I did use a whole onion and bell pepper and a can of green chilies to make it my own, and doubled the cheese and half and half. Thanks for the recipe

By: Stephanie

Stephanie — Tue, 26 Apr 2022 19:01:34 +0000

In reply to Kyle. You can! You may want to simmer it a little longer to thicken it up a little more.

By: Kyle

Kyle — Tue, 26 Apr 2022 18:24:24 +0000

This looks amazing, can I use whole milk instead?

By: greg

greg — Fri, 07 May 2021 14:13:45 +0000

this is much simpler using sodium citrate. no double boiler needed As the cheese is heated, the proteins separate from each other and again act as emulsifiers, strengthening the emulsion by holding fat and water together.

By: Stephanie

Stephanie — Thu, 06 May 2021 22:36:18 +0000

In reply to Sandra. That's so funny Sandra, my husband and his friends attack this one during football season. It must be a guy thing. Thanks so much for leaving a review!