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Queso cheese dip / sauce ---How to prepare -- Restaurant style?
Just melting Velvetta cheese is too thick. How do you get it the consistency of anyones' favorite Mexican restaurant ?? --( white blanco Velvetta )
I know I can add Rotele -- but, wanted to just have plain.
I am trying to get more like a sauce, not a thick spoonful of cheese.
I have no idea what to add ---Milk, water...????
Have guests coming over in 4 hours...want meal perfect
Know not spelling right - but - Happy Cinco-de-Miyo
Thanks for any and all advise
2 Answers
- Two PeasLv 79 years agoFavorite Answer
This is the recipe I'm using today.
It has me using two cheese. Monterrey-Jack and White American cheese. According to many recipes I've looked at,American cheese is the key to making it smooth(not thick and/or stringy). And this recipe does call for half and half or whole milk. Adding as much of that as needed will prevent it from being too thick.
_edit_
Another thought. When your cheese is melting,I find it best to stir with a whisk. It incorporates things quite well. And if you find the texture not as smooth as you want - it needs more White American Cheese added. Even if it's more than what the recipe calls for that's ok. Just tweak it until you get it how you want it.
- ducheneLv 44 years ago
in my view i make it myself with velveeta and salsa on account which you do no longer want any chunks, i could propose utilising a mushy salsa, or merely combination the salsa, and upload it to the cheese and soften it you are able to upload somewhat taco seasoning or chili powder to zip it up somewhat in case you opt for.
