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White Queso Dip

8 ounces            Cream cheese - at room temperature
3/4 cup              Whole milk
8 ounces            Whole fat sour cream
16 ounces           Shredded pepper jack cheese (use Habanero cheese for a really spicy dip)
1 cup                 Old Havana Foods Chili Cubano   
To taste             Hot sauce (2 teaspoons recommended)    
To taste             Pepper (1/4 teaspoon recommended)
To taste             Salt
To serve             Tortilla chips

  1. Place cream cheese, milk, sour cream, pepper jack cheese, and Old Havana Chili Cubano in slow cooker vessel, on low heat. Stir to combine.
  2. Continue heating and stir every 10 minutes until cheeses are melted and smooth, approximately 2 hours, then turn heat to “Warm” setting on slow cooker.
  3. Season to taste with hot sauce, pepper and salt.

STOVETOP COOKING METHOD:

  1. Place cream cheese, milk, sour cream, pepper jack cheese, and Old Havana Chili Cubano in saucepan over very low heat.
  2. Continue heating and stir every 5 minutes until cheeses are melted and smooth, approximately 30 minutes.
  3. Season to taste with hot sauce, pepper and salt.

Serve with tortilla chips. Makes about 5 cups.

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