Are you ready to tailgate with your favorite team? Our local High School Football season gets in full swing tonight with a cross county rivalry. Our middle son, Nick begins his Senior year and sixth year playing Football. He will be a two way starter as the tight end and defensive end. We are looking forward to a successful season for the team and Nick.
To get the tailgate off on the right foot tonight we’re going to start with this homemade Queso Cheese Dip. This appetizer is simple to put together and will serve a crowd.
One of our favorite restaurants is Moe’s Southwest Grill, but sadly the closest one is an hour away, so we decided to try our hand at making a similar Queso Cheese Dip.
We found the key to a great Queso Dip is the cheese, I’ve seen many recipes that use either a processed cheese or Monterey Jack. However to get an authentic taste you need to find an authentic cheese. As with most recipes you can have a lot of trial and error before finding the perfect combination. I tried several cheeses before finding the proper cheese with the help of a local Mexican grocer, here is the key…Chihuahua cheese.
Grate 1 pound of cheese and add 1/2 of it to a pan on the stovetop along with 1/4 cup heavy cream, now start stirring over low heat, keep it low so you don’t burn the cream. Keep stirring, keep stirring, keep stirring add the other half of the cheese. Keep stirring, keep stirring, keep stirring. Once all the cheese has melted add our Homemade Pico de Gallo and transfer to a small crockpot to keep heated for your tailgate crowd.
Serve with your favorite chips!