Queso Dip with Variations

By GratefulSea

Ingredients

• CLASSIC
• 8 oz Velveeta
• 1/2 tsp Tabasco
• 1/4 tsp chipotle powder
• kosher salt, to taste
• 1/4 cup scallions, chopped
• SPICY
• 8 oz grated extra-sharp cheddar
• 1 Tablespoon cornstarch
• 1 can (1-2/3 cup) evaporated milk
• 1/4 cup pickled jalapeños, finely chopped
• 1/2 tsp chile powder
• 1/4 tsp cayenne
• BEER CHEESE (great with pretzels)
• 8 oz grated extra-sharp cheddar
• 1 Tablespoon cornstarch
• 1 cup evaporated milk
• 2/3 cup amber beer
• 1/2 tsp Worcestershire sauce
• 3/4 tsp mustard powder

Details

Adapted from tastingtable.com

Preparation

Step 1

CLASSIC: Melt the Velveeta in a medium saucepan over low heat, stirring occasionally, 8 to 10 minutes. Raise the heat to medium high and cook until bubbling and a thick sauce has formed, stirring constantly, 1 to 2 minutes. Reduce the heat to low and stir in the Tabasco, chipotle powder and salt. Garnish with the scallions.

SPICY: In a small bowl, toss the cheese and cornstarch. Transfer to a medium saucepan and add the evaporated milk. Cook over low heat, stirring occasionally, until the cheese has melted, 8 to 10 minutes. Raise the heat to medium high and cook until bubbling and a thick sauce has formed, stirring constantly, 1 to 2 minutes. Reduce the heat to low and stir in the jalapeños, chile powder and cayenne.

BEER CHEESE: In a small bowl, toss the cheese and cornstarch. Transfer to a medium saucepan and add the evaporated milk and beer. Cook over low heat, stirring occasionally, until the cheese has melted, 8 to 10 minutes. Raise the heat to medium high and cook until bubbling and a thick sauce has formed, stirring constantly, 1 to 2 minutes. Reduce the heat to low and stir in the Worcestershire sauce and mustard powder.