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    You are in: Home / Community Forums / Mexican / Tex-Mex / Southwest United States / Hispanic Cheeses - Description and Possible Substitutes
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    Hispanic Cheeses - Description and Possible Substitutes

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    TxBecky
    Tue Apr 13, 2010 7:56 pm
    Semi-Experienced "Sous Chef" Poster
    I am wanting to make a hot cheese dip, very much like a queso dip, but do NOT want to use Velveeta. The dip will be served at a bridal shower, with about 30-40 people in attendance. It will most likely be served in a Crock Pot. The local HEB suggested using an Asadero cheese, but the results were less than favorable because it didn't melt down enough to add sauteed veggies and couldn't be dipped using a chip. Can you suggest a cheese which would melt down very thin or which could be thinned with possibly heavy cream, and to which I could add sauteed onions, garlic, tomatoes, and jalapenos? A recipe for a TRUE queso dip would also be welcomed.
    Mama's Kitchen (Hope)
    Wed Jun 22, 2011 1:40 pm
    Food.com Groupie
    So sorry this was not noticed! It was not intentional, promise!
    pinky kookie
    Fri Dec 30, 2011 3:24 pm
    Food.com Groupie

    Maybe this post is too late, but here it goes with this excellent recipe to make Queso Blanco or Mexican White Cheese Dip that can be made also with Monterey Jack or Chihuahua cheese. Check it out:

    QUESO BLANCO - MEXICAN WHITE CHEESE DIP RECIPE -
    http://www.food.com/recipe/Queso-Blanco-Mexican-White-Cheese-Dip-37768

    Mama's Kitchen (Hope)
    Fri Jan 06, 2012 4:53 pm
    Food.com Groupie
    whoops



    Thanks for sharing!
    pinky kookie
    Fri Jan 06, 2012 9:56 pm
    Food.com Groupie

    U R welcome, and thanks for responding. icon_biggrin.gif icon_wink.gif
    Mama's Kitchen (Hope)
    Wed Jan 11, 2012 6:24 pm
    Food.com Groupie
    You are very welcome!
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