Homemade Queso Dip |Cooking With Amanda

I have to admit, I don't care much about professional football (but I will cheer on my alma mater, the Wisconsin Badgers, whenever I can!). I honestly have no idea who is playing in any given playoff game, unless my husband's favorite team happens to be a part of it. But playoffs and the big game call for lots of snacks, and that is something I can totally get behind. I'm not going to turn down an opportunity for cheesy snacks, gooey dips and the like.

This queso is one of my new favorites. It is so much more flavorful than the kind you can get in a jar at the store. Plus, it makes use of one of my all-time favorite preserves: the corn salsa from Put 'Em Up by Sherri Brooks-Vinton. If you didn't can some this summer and don't want to take the time to make your own corn salsa (you have other snacks to make, so I don't blame you!), you can use a store-bought salsa. Trader Joe's has a good corn salsa that I know works well here, or you could use a chunky tomato salsa instead of corn. Your choice!

As for the cheese, you're going to want to hunt down the American cheese. It is not the same as the individually wrapped slices of "cheese product" you remember from childhood, which have been processed to the point that they can't legally be labeled as cheese. Boar's Head, Land 'O Lakes and a few other brands make American cheeses that can actually be called cheese. Go with one of those. I found mine at the deli counter at the grocery store, and just asked them to cut thick slices, which I then chopped up further before melting it into the queso.

It might be tempting to use other cheeses, but if you do, make sure you choose one that will melt easily and smoothly. I tried to make this queso three times with Monterey Jack instead of American cheese, and it came out clumpy and separated every time. No good, and a waste of perfectly good cheese and salsa.

Whether you're cheering on your favorite team this Sunday, or just there for the snacks, this homemade queso is sure to be a crowd-pleaser!

Looking for more game day snacks? Try Kate's jalapeno popper bread, Emily's buffalo blue cheese dip or my jam-glazed chicken wings!

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Homemade Queso Dip Recipe

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Ingredients

1/3 cup milk
12 ounces white american cheese, cut into 1/4 inch cubes or shredded
4 ounces pepper jack cheese, shredded
1 pint corn salsa, or chunky tomato salsa, at room temperature
fresh cilantro, for garnish, chopped (optional)

Directions

Heat the milk in a medium saucepan over low heat. Using higher heat may make the cheese melt more quickly, but it also means you run the risk of lumpy queso...so keep the heat low!
Add 1/4 of the cheese, whisking until the cheese is mostly melted. Continue slowly adding cheese (I recommend doing this in three parts), again whisking until the cheese is mostly melted before adding more.
Stir in the salsa. If your salsa is too cold, the queso may seize up a bit. That's okay! Keep stirring over low heat until the queso is nice and smooth again.
Garnish with fresh cilantro, if desired. Serve warm.

Notes

This queso really is best warm. If you're putting it out at a party and not eating it immediately, I recommend serving it in a fondue pot or slow cooker turned to low so it stays nice and melty.