Since making Queso Cheese, I've moved on to trying to make my own queso cheese dip. Something that is melty and gooey and cheesy. Something that tastes like it should have a whole lot of bad things in it for you, but actually really doesn't.
I made this dip in its true bluest, most natural and plain way. But, that doesn't mean that it can't be adapted to fit your needs. This tastes very similar to the jarred cheese you find in grocery stores. Plus, I think a healthy dose of salsa could make this a nacho lover's dream.
For me, I eat it using just these three ingredients and pour it over vegetables, french fries and tortilla chips. This is a great substitute for the cheese dip they use on authentic Philly Cheesesteaks too!
Queso Cheese Dip
(adapted from Serious Eats)
8 oz. Queso Cheese
1 tbsp cornstarch
1 12oz. can evaporated milk
1 tsp dry mustard
1 tsp hot sauce
1/2 tsp worchestershire sauce
Melt cheese and cornstarch together in a large pan over medium heat.
Add the rest of the ingredients and stir continuously while ingredients combine and bubble. Cook while stirring until mixture is smooth and shiny, about 5-7 minutes.
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