Serves 6-8 as an appetizer. I'm going to do it. This is the famous queso dip made with that golden package that shall not be named. You know the one, it's the only one that gives that creamy texture and is the perfect consistency for dipping Margot's Morsels. There I said it, without saying it.
- 1 (2 lb. block) processed American Cheese, yes…I’m going to say it…like Velveeta
- 1 10-oz. can diced tomatoes with chiles and…Rotel seems to be the go-to! But I've tried it with all kinds of jarred salsa so, go wild!
- Margot’s Morsels in Simply Sea Salt, Killer Garlic, Primo Parmesan or Rockin’ Rosemary
- 2 garlic cloves, minced
- ½ t. ground cumin
- ¼. t. fresh lime zest
- 2 t. lime juice (about 1 lime)
- Minced pickled jalapenos to taste or, just as a garnish
- Chopped cilantro and green onion to garnish
Roughly chop the processed cheese into 1-inch cubes and add to a medium saucepan. Stir in the tomatoes/chiles or salsa and their juices, lime juice, plus 2/3 cup water – this is where you can replace ½ the water with the pickling juice from the jalapenos – then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with morsels for dipping, or proceed to Step 2, if you’re feeling like you want a little extra.
Stir in scallions, cilantro, garlic, cumin, red-pepper flakes, and lime zest. Keep stirring occasionally, until flavors meld, about 5 minutes, no more. If you like some extra heat, stir in some pickled jalapenos. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten. Mixture will keep refrigerated for up to 1 week.
Garnish with some chopped cilantro and/or minced jalapenos. And, bring on the morsels! I love to bing include vegetables for dipping, too. Who needs tortilla chips?