Tear open in queso emergency.
One Tex-Mex recipe mix, two different dips. As a dip, this is perfect for tortilla chips or potato chips, or veggies. As a queso, use it as a chip dip or mix into pasta for a Tex-Mex Mac! For more "kick," add Aleppo Pepper Hot Sauce.
Mild chili, sweet bell pepper, and aromatic onion are round out by bittersweet and earthy notes with medium-low heat.
For queso:
1 package Tex-Mex Queso & Dip Mix
1 cup milk*
4 oz. (about 1/2 cup) cream cheese, cut into squares*
4 oz. shredded sharp Cheddar cheese*
1 Tbsp. lime juice
For dip:
1 package Tex-Mex Queso & Dip Mix
1 cup sour cream*
*For a vegan version, use plant-based milk, cheese, and sour cream alternatives.
One Tex-Mex recipe mix, two dip options. No, it's not too good to be true! Choose your own flavor adventure: this small, but mighty, package can make either a creamy dip or melty queso.
DIRECTIONS:
For queso: In a small pot, combine Tex-Mex Queso & Dip Mix with milk. Stir over medium-high heat for about 3 min., or until milk comes to a simmer. Lower heat to medium-low, add cream cheese, and whisk constantly for about 4 min., or until cream cheese has melted and mixture is smooth. Remove from heat and stir in shredded cheese and lime juice. Thin with additional milk as needed. Serve immediately or keep in a slow cooker on "warm."
For dip: Combine Tex-Mex Queso & Dip Mix with sour cream. Best when refrigerated for at least 30 min. before serving.
NOTES:
Top with: Hot sauce, diced tomato, red onion, jalapeno, avocado, and cilantro.
Use as: A tortilla chip dip, topping for a Mexican-inspired meal, or sauce for macaroni.
YIELDS:
Serves 6
Tomato powder, chiles, bell peppers, cumin, paprika, onion, salt, garlic, oregano, black pepper
