# What’s in your queso dip? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [February 5, 2021, 1:32am UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230 "2021-02-05T01:32:26Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Nars\_Glinley](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nars_glinley/32/8177_2.png) [@Nars\_Glinley](https://boards.straightdope.com/u/Nars_Glinley)\ **Post date:** [February 5, 2021, 1:32am UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/1 "2021-02-05T01:32:26Z")
Mine’s pretty simple with Velveeta, Rotel, and usually ground beef or breakfast sausage. It’s pretty generic so I’m looking for different ideas. ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [February 5, 2021, 1:39am UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/2 "2021-02-05T01:39:16Z")
Velveeta, extra hot Rotel, and milk. (If you thin it out with milk, you can eat it right out of the fridge in a pinch) Sometimes I’ll have taco meat, but I make it on the side, and add a little bit with each serving. ---
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [February 5, 2021, 2:13am UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/3 "2021-02-05T02:13:44Z")
Nuke Velveeta. Slice and sautee yellow onion and jalapenos in some oil. Slice and add sundried tomatoes. Mix it all together, thinning with (unsweetened) evaporated milk. I use half the can, keep the other half in the fridge to thin leftover queso if it sits in the fridge a few days. I don’t serve meat with it or in it but I suppose you could. ---
**Author:** ![snfaulkner](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snfaulkner/32/433_2.png) [@snfaulkner](https://boards.straightdope.com/u/snfaulkner)\ **Post date:** [February 5, 2021, 2:15am UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/4 "2021-02-05T02:15:32Z")
A handful of healthy shakes from what ever hot sauce is at hand. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [February 5, 2021, 5:20am UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/5 "2021-02-05T05:20:04Z")
While I fully understand the ease and thus appeal of Velveeta in queso, I don’t care for it. Other than the ease of melting, it brings nothing to the table. I have two main queso variants, one beer cheese based, one mostly bean based. In reverse order, the bean based uses a can of Rosarita green chile and lime refried beans, about 2/3 by volume (of the bean can that is) finely shredded (from block by preference) colby-jack (depending upon your cheese type and dryness), and about half that volume of a good green chile salsa (or homemade). Stir carefully on stove over medium heat until integrated, and you have a ton of flavor as well as staying power that comes from the beans. I normally avoid adding meat to queso, but can use it to make a base for a meat burrito, where I’ll spread a thick layer on the tortilla before adding slicked jalapenos, green chile shredded pork and sliced onions. The ‘lighter’ queso I use if I’m just dipping chips is more liquid. Start by finely chopping half a dozen jalapenos (one habanero as well if I don’t have to worry about guests) and a small onion. Saute briefly (be prepared to cough), then add about a cup of mild flavored beer, Tecate or Corona in general. Bring to medium/medium high, and slowly add about 2 cups of finely shredded colby-jack (if you want you can also lightly dust with cornstarch for a thicker consistency, or add a beer/cornstarch slurry near the end) in small batches to ensure it melts. If I want an extra kick of flavor I have on occasion added a handful of pre-cooked crumbled bacon, but it isn’t _really_ needed. ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [February 5, 2021, 6:44am UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/6 "2021-02-05T06:44:09Z")
1 block of Velveeta, 1 can of chili, 1 jar of hot salsa. It was the early 90’s and nobody had heard of queso. (Took another 15 years) ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [February 5, 2021, 4:01pm UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/7 "2021-02-05T16:01:41Z")
> [@Nars\_Glinley](#): > > Mine’s pretty simple with Velveeta, Rotel, and usually ground beef or breakfast sausage. I’m not really into queso dip but this is begging for chorizo. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 5, 2021, 4:10pm UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/8 "2021-02-05T16:10:22Z")
I’m used to it as “choriqueso,” so, yeah, chorizo. I don’t really think I’ve ever had anything called “queso dip” before. ---
**Author:** ![echoreply](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/echoreply/32/3641_2.png) [@echoreply](https://boards.straightdope.com/u/echoreply)\ **Post date:** [February 5, 2021, 5:10pm UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/9 "2021-02-05T17:10:38Z")
> [@ParallelLines](#): > > While I fully understand the ease and thus appeal of Velveeta in queso, I don’t care for it. Several years back for a Superbowl get together I made a bechamel, mixed in real shredded cheese, onions, tomatoes, and stuff until I’d made proper queso. I thought it came out great, but nobody else would eat it. The next year I melted a block of Velveeta, mixed in a can of Rotel, and it got devoured. I’m not too proud to sit there dipping chips into melted Velveeta for an hour or two, but no matter how I doctor it up, it still just tastes like melted Velveeta. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [February 5, 2021, 6:14pm UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/10 "2021-02-05T18:14:23Z")
> [@echoreply](#): > > it still just tastes like melted Velveeta. Exactly! I do understand that for a lot of people their first experience with queso was Velveeta based, but I grew up in freakin Las Cruces NM. Other than gringos going to taco bell or eating ballpark/movie theater nachos, it was just . . . incomprehensible. Oh, one other option, when you want to make a _dirt_ easy but tastier queso with minimal work, take a jar of Trader Joes Green Chile Salsa (either basic or hatch based works), plop it in a bowl, and add shredded colby jack of at least equal amount, microwave in bursts, stirring between. Add a pinch of salt if needed, or a lime wedge. This is as easy as it gets and is still much better than most premade queso in the stores. ---
**Author:** ![Omniscient](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/omniscient/32/3290_2.png) [@Omniscient](https://boards.straightdope.com/u/Omniscient)\ **Post date:** [February 5, 2021, 7:43pm UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/11 "2021-02-05T19:43:03Z")
Velveeta, Rotel Tomatoes, Hormel Chili No Beans. Crockpot. Scoops. Yum. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [February 5, 2021, 9:09pm UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/12 "2021-02-05T21:09:06Z")
> [@pulykamell](#): > > I’m used to it as “choriqueso,” so, yeah, chorizo. That seems to be an alternate term for what I know as queso fundito with/con chorizo: Basically melted Mexican-syle cheese with chorizo and maybe a few other things for garnish. It’s sort of similar to queso dip but different enough to mention the distinction. Another similar but different one is nacho cheese sauce. If you ever need to be a hero at a party, bring a couple cans of mild nacho sauce, a bag of tortilla chips, jar of nacho jalapeno rings and a small saucepot. ---
**Author:** ![kitap](https://avatars.discourse-cdn.com/v4/letter/k/b9e5f3/32.png) [@kitap](https://boards.straightdope.com/u/kitap)\ **Post date:** [February 5, 2021, 9:18pm UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/13 "2021-02-05T21:18:11Z")
I just use nacho cheese and throw in some raw onions after it’s been nuked. A local restaurant has queso fundido. I love that stuff. I get it without chorizo and I don’t believe it has onions or chiles in it. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [February 5, 2021, 9:19pm UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/14 "2021-02-05T21:19:55Z")
I used to make a dish called ‘supper nachos’ for my family when they were young. No idea where the recipe came from, but I no longer have it. It was, basically, ground beef, chili seasoning, refrieds, cheese, Ortega green chilis, baked in an oven until melty. Then scooped up with tortilla chips. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 5, 2021, 10:04pm UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/15 "2021-02-05T22:04:06Z")
Now that I think of it, I definitely know the Rotel + Velveeta thing from parties. I think we just called it “queso” without the “dip” part. Choriqueso I know form restaurant menus. ---
**Author:** ![Nars\_Glinley](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nars_glinley/32/8177_2.png) [@Nars\_Glinley](https://boards.straightdope.com/u/Nars_Glinley)\ **Post date:** [February 5, 2021, 10:19pm UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/16 "2021-02-05T22:19:14Z")
I doubt that there’s any official name for it but if I had asked “What’s in your queso?”, my high school Spanish teacher would probably haunt my attic. ---
**Author:** ![Omniscient](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/omniscient/32/3290_2.png) [@Omniscient](https://boards.straightdope.com/u/Omniscient)\ **Post date:** [February 5, 2021, 10:22pm UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/17 "2021-02-05T22:22:05Z")
> [@Chefguy](#): > > I used to make a dish called ‘supper nachos’ for my family when they were young. No idea where the recipe came from, but I no longer have it. It was, basically, ground beef, chili seasoning, refrieds, cheese, Ortega green chilis, baked in an oven until melty. Then scooped up with tortilla chips. This sounds vaguely like the old Chi-Chis nachos grande. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 5, 2021, 10:38pm UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/18 "2021-02-05T22:38:40Z")
Ruffles has a pretty good “queso” flavored potato chip. It’s like their cheddar, except with a nice little bit of pepper kick to it (and it may have some other flavors in there, too. It’s not too spicy – my four-year-old likes them, too.) Meanwhile, yesterday I tried Pringles Scorchin’ Cheddar chips. It somehow managed to both be neither scorchin’ nor cheddar-y. Huge disappointment. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [February 9, 2021, 3:01am UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/19 "2021-02-09T03:01:59Z")
I came across this video (55 seconds) earlier this evening and thought I’d share. I’ll leave their version of roux to the reader: [How To Make Nacho Cheese Sauce Recipe - Football Food - YouTube](https://www.youtube.com/watch?v=si3HA7czWzI&feature=youtu.be) TLDW: butter, flour, milk, salt & cayenne, 1/2 lb grated cheddar, garnish. ---
**Author:** ![Smapti](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smapti/32/17938_2.png) [@Smapti](https://boards.straightdope.com/u/Smapti)\ **Post date:** [February 9, 2021, 3:10am UTC](https://boards.straightdope.com/t/what-s-in-your-queso-dip/932230/20 "2021-02-09T03:10:20Z")
Tillamook pepper jack, Olympia beer (or Rainier given that Oly is discontinued for the time being), and sodium citrate. The sodium citrate is what stops the cheese from separating when it melts so that the end result is smooth and adheres well to a chip. You can also add a bit of xanthan gum to thicken it a little.