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Cheese Dip, A Mexican DelightI have given up using "queso". Every time one of my friends makes a "queso dip" they bring out a dish filled with yellow muck that tastes absolutely awful. Some people add insult to injury by using big, thick dipping chips that have the texture of cardboard. I found the best cheese dip in some Mexican restaurants in Georgia and Florida. This is a white creamy dip that is very cheesey. Some restaurants pepper it up with poblanos, jalapenos, chiles, etc. Some people mix the dip with salsa. Salsa is basically just water, tomatoes, and peppers. What a waste! There are a few companies that sell cheese dip but it's really hard to get in the western United States. I once saw some in a Wal-mart (in the deli section I think) but I lost track of it. People out west just don't know how to make good Mexican cheese dip. You can find a few good white Mexican cheese dip recipes on the Web but most of them seem to be bad. A lot of people use sour cream. You have to use a real white creamy cheese. Asadero cheeses and American cheeses are the most popular kinds used for the cheese dip. You can add a good white Mexican cheese dip to just about anything. I have eaten it on toast, steaks, fajitas, chicken, tortillas, chips, pork, and fish. I have never met a food that could not be combined with a nice white Mexican cheese dip. Because it is used with other foods so much some people may think of this cheese dip as a sauce. Either way, it's the best Queso Blanco you can imagine and we're definitely always on the lookout for new sources of this delicious treat. Welcome to Good Food! This page is Copyright © GoodFood. All Rights Reserved. No infringements are intended. Any copyrighted materials used here remain the properties of their respective owners. The links provided on this site are intended only for reference and do not mean that I endorse what other sites tell you. Surf at your own risk! | ||