I haven't made this, but after reading the 1 review, I just wanted to suggest that there are two other Mexican 'melting' cheeses. Ranchero and Asadero. Of course I have no clue if it's available in the U.S. Ok, now I have a craving for the cheese dip. Thanks for the idea of serving this for my next visit with friends because this cheese dip is not normally served in Mexico. I'll let you know how it turns out with the other two cheeses.
Queso fresco does not tend to melt well if using the version most commonly found in the US. I found this out the hard way using this recipe. Crumbles very nicely, but after 1/2 an hour, still NO sign of melting.