May 5, 2014

Boozy Queso Blanco Dip

Welcome to my most predictable recipe ever.

I mean, what other way could I possibly celebrate Cinco de Mayo then with a booze-soaked cheese dip?

Tacos?  Did them.

Enchilada things?  Went there.

Churros?  Baking is hard.

Chilaquiles?  No clue what those are.

So queso dip it was!  And its got some secrets I’m dyyying to tell you about.

The simplicity of this dip is straight-up greatness, there’s no other way to describe it.  I’m talking barely 10 minutes of preparation, a mere 5 ingredients to make, and a beer + tequila combo that gives oomph and pow! and all sorts of other exciting adjectives.

And yes, you’re hearing me correctly.  I put tequila in queso dip.

I repeat – There is TEQUILA in this queso dip.

You’re welcome.

A lot of queso dips call for milk, half-and-half, or creating a roux for your base, but I skipped all of these options because I’m a lazy drunk.  Instead I worked with the tequila I was already drinking, the Corona I was washing it down with, and a few teaspoons of cornstarch to thicken it all up.  I like my cheese dips to be thick rather than thin, so I’d suggest waiting to add this until the last few minutes – Depending on your preferences, you might not need it.  Also, be sure to use a high quality tequila and a solid light beer – cheap liquor is never a good thing, and a beer that’s too hoppy won’t work flavor-wise with the cheese.

Like any cheese dip this will seize up as it cools, but I reheated mine on the stove and in the microwave and it worked back together nicely.  If you could serve this fondue-style that would be best, but reheating will work just as well.

OR you could just eat it so fast that it never cools down.  That’s always a solid option.

Boozy Queso Blanco Dip

Yield: 6 servings

Prep Time: 10 mins

Total Time: 10 mins

Print Recipe

Ingredients:

  • 1 cup Light Beer (I used Corona)
  • 2 tbsps Tequila
  • 8 oz Cream Cheese
  • 3 cups Shredded Monterey Jack Cheese (approx. 12 oz)
  • 2 tsps Sifted Cornstarch
  • Fresh Cilantro to garnish
  • Chips to serve

Directions:

  1. In large skillet heat beer and tequila over medium flame until simmering.  Once a rolling boil is reached add in cream cheese by the tablespoon, using a whisk to incorporate as you go.  Once all cream cheese is melted begin adding in the monterey jack, about 1 cup at a time.  Continuously whisk until well combined and smooth.  Simmer and whisk for several minutes more, than add in cornstarch to thicken if desired.  When ready, immediately plate and serve.

>> Recipe was adapted from A Spicy Perspective.

happy cinco!

 

 

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posted by Christine in: Hidden
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