Queso Dip – Mexican-Style Warm Cheese Dip – Food Wishes

Learn how to make Queso Dip! This Mexican-style warm cheese dip is sure to score big at your next party, and while it’s not quite as easy as just opening a jar, it’s superior in ever other possible way. Visit https://foodwishes.blogspot.com/2019/01/queso-dip-less-is-more-again.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Queso Cheese Dip!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”

Comments

ForestofTooMuchFood says:

Parsley is BETTER!!!

J says:

OMG
YUMMMMM!

Ethan Wetter says:

You videos make me feel at home

A Real Kitchn says:

I’m sooooo making this for my Super Bowl Party…thanks Chef John!!

ThreeMartiniLaunch says:

“Once it’s grated, we’re gonna toss our cheese with one tablespoon of cellulose dust. And of course we’re going to dust our own cellulose!”

goonaffiliated2 says:

My food wish would be a rusk made with cardamom powder

spankmeister says:

Chef if I may make a suggestion. Adding some american plastic cheese product will improve the texture due tot the sodium citrate in the fake cheese.

dgw says:

I’m not entirely clear on the difference between the cellulose (usually sourced from corn) in pre-grated cheese and the corn starch you added after grating your own fresh cheese. What’s the advantage here? Or is it solely the quality of the cheese, and nothing to do with whether the anti-clumping agent is cellulose or something else?

MIKE says:

which means Mexicans jajajajajaj????

Rana Ch says:

Awesome!!!

Michael Kukula says:

Hi Chef John,

Could I use regular milk?

Stacy McClain says:

Chef! Try adding a little bit of the pickling liquid from a jar of jalepenos. The slight vinegary acidity is the perfect balance to the richness. I always add it to mine.

malenotyalc says:

I am so making this for the Super Bowl.

Evangelos Kastaniotis says:

if u make this ahead how can u reheat microwave or oventop

Nihilistic Inquisition says:

Very nice! You had me waiting on the Cayenne though!

callmemeeks says:

Maybe a silly question, but is the ground chipotle spicy? My parents can’t handle spice like cayenne but i wouldn’t mind some heat/smokiness that doesn’t rush you to that glass of milk.

Chris M says:

My god that looks AMAZING.

Why Why says:

Fish and chips next? By the way nice dip

Brian McDowell says:

Ugh did I really just hear you say college? White privilege much?

EmmaBrightly says:

In queso I don’t have time, can I use velveeta and rotel?

radix023 says:

John is so right to caution you on heat. I have ruined cheese that way before.

I want to share my favorite way to do queso. Sometimes I can get Mexican restaurants to do it, other times I have to do assembly myself.
1) ideally you start with a ceramic/earthenware pot. Let this warm filled with boiling water before use. Obviously dump the water when ready to start.
2) put a layer of refried beans on the bottom of the pot
3) sprinkle generously with chorizo sausage freshly minced and cooked
4) pour on the cheese
5) serve with fresh sliced jalapenos on the side

everyone likes this

Cheers to chef John and good food to all

Harpo Django Rose says:

I’m out of chips.
Can I eat this with a straw?

souhire says:

I will give this a try!!!!!!!!!!

couchpoet1 says:

I’m gonna dip my balls in it.

tybo09 says:

0:45 Chef John: Make America Grate Again!

dotatough says:

Probably use queso blanco

Lindsay Krasniqi says:

“Queso is now ready for our Face-o” LOL

cjmaddux says:

This looks delicious. It is begging to be made with some chorizo.

The Fishing Experience says:

Do a stuffed tomatoes recipe please…..

faisal raad says:

more Vegan food please

Christopher Jocson says:

Chef John!! My line cook nearly #2’d his pants when I told him you were my teacher in culinary school. He told me he had to tell his mom and girlfriend and everyone else that watches with him. I still remember how much I loved that class 16 years ago!! Because of you…I know excel

Romas and MO says:

I have just noticed you have added English subtitles to your recent videos. It’s very much appreciated!

mrpaulywu says:

Chef John, what’s the food-science with how the evaporate milk works? vice using something like cream or regular milk?

KM Land says:

Guests? If I have to grate my own cheese, I’m not sharing.

meachy says:

Love everything about this… But the cilantro… Chef, your mastery of cuisine never ceases to amaze me. But it baffles me how much you like that horrid herb.

annajbananas says:

I would add bacon and jalapenos. Yummy

casual investor says:

Is seeded same as deseeded

Richie Dunne says:

love it!

Ingeborg Anne Rakvåg says:

What took more effort – arranging those chips or making the dip?

FloppyPoplarPole says:

for those who don’t know, sweetened condensed milk is very thick, very viscous and very sweet… i know because I may have tried this recipe thinking I had a can in the pantry and I may have opened it and said ‘hey this doesn’t look watery like the video’ before reading the label on said can…

justjoe915 says:

I love your show but would go to the mattresses over chili con queso with you

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