Best 3 Ingredient Queso Dip Recipes
QUICK MEXICAN 3 INGREDIENT QUESO DIP
This couldn't be easier. It looks like a thin casserole. My friend Jenn brought this to a dinner party and I thought that she'd spent way more time and money. I was shocked to find out how easy this is. I use the chili with beans. But, I'm sure that you could use whatever you like. This is so yummy on tortilla chips and is a great break from the average chips and queso. It also makes a great filling inside flour tortillas.
Provided by Martha Cooks
Categories Spreads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Spread a can of chili in a 9x12 dish
- Top with 8oz of cream cheese
- Sprinkle with monetary jack cheese (as much as you want).
- Bake at 350 for 20-30 minutes- until top is bubbly. Enjoy!
Nutrition Facts : Calories 106, Fat 8.6, SaturatedFat 5, Cholesterol 26.9, Sodium 242.4, Carbohydrate 4.8, Fiber 1.6, Sugar 0.5, Protein 3.5
3 INGREDIENT WHITE QUESO DIP RECIPE - (4.4/5)
Provided by Susan52
Number Of Ingredients 3
Steps:
- Cut the cheese slices into quarters and place in the bottom of a medium sauce pan set over medium heat. Add the milk and cook, stirring constantly, until the cheese has melted and you have a thick sauce. Add more milk to thin the mixture, if desired. Sprinkle in the taco seasoning, stir well, and serve immediately. Cheese will begin to thicken as it cools. Serve immediately and reheat as needed.
3-INGREDIENT CHEESE SAUCE
This velvety-smooth sauce uses real cheddar (not the processed stuff) and comes together in less than 10 minutes. Serve as is with chips, fries, or chili dogs, or transform it into the best queso you've ever had (see below for more on that). Pro tip: Skip the aged cheddar from the fancy cheese counter-the sauce will be even creamier with a block of no-frills cheddar from the dairy aisle of the supermarket.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Cheese Cheddar Milk/Cream Sauce Cheese Week Condiment Sauce Secrets
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Make cheese sauce:
- Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total).
- Make queso variation:
- Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.
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