Queso Blanco Mexican White Cheese Dip

From: *pink*

On Feb 6, 2010

this had really good flavor but it just didnt turn out very well as a cheese dip. I had to add a lot more cheese to make it where it wasnt so runny. Then the cheese seemed to not melt all the way and it wasnt as smooth as a cheese dip should be. And with the onion, chilies, and peppers, it just made it to much of a chunky sauce, even when mincing, and I like my cheese dips to be smooth. I really liked the flavor tho. Thanks for the recipe.

From: cbasser

On Oct 14, 2009

Not so good. It was WAY too salty. I had to put it back on the stove and add more cheese to try to reduce the saltiness. I had the same problem with the half and half floating on top and a gritty mass of cheese on the bottom.

From: Chef #1285585

On Jun 2, 2009

Chef, you weren't the only one that this recipe didn't work for, and I DO cook. I'm not sure what everyone else considers to be a "good" dip, but I ended up with a bunch of semi-melted cheese with half and half floating on top. Nothing like anything I've ever seen at a Mexican restaurant. I managed to salvage mine by going back to what I know which was a Bechemel Sauce. I poured off the cream that was floating on top into a 2 cup meauring cup and then added enough half and half to make 2 cups. I took the clump of cheese that was left and cut that into small pieces. next I made a Roux by melting 1/4 of butter and then adding 1/4 cup of flour whisking constantly until it no longer had a "floury" taste. I added a little half and half to incorporate and then added the rest of the half and half, whisking constantly. Once the mixture began to thicken, I mixed in the chilies, 1 teaspoon of cumin (which I will leave out in the future) and a few dashes of hot sauce. I turned off the heat (this is important do not do the next step with the heat on) and added the chopped cheese from the mess I had before and continued to whisk until it was incorporated. Turned out to be a nice creamy cheese sauce that can be reheated in a double boiler.

From: Denise!

On Oct 31, 2002

We really loved the flavor of this dip and it was very easy to make. The texture could have been a little smoother, but that may be due to the cheese we used. Overall, a really delicious dip that we will definitely make again.