5 Ingredient Slow Cooker Queso Dip Recipe | Little Spice Jar (2024)

FAQs

How do you spice up jar queso? ›

Bacon bits bring flavor and a crunchy texture to store-bought dip, while chicken and ground beef add protein to the cheesy side. All of these will turn queso into a more filling and flavorful treat. Beans also pair well with queso. Mixing black or pinto beans into jarred dip will turn a snack into full-blown nachos.

Adding ground meats, like spicy taco-seasoned ground beef, turkey, chicken, or chorizo to queso is both tasty and functional. Not only will you add some extra protein to your dip, but you'll also reap the benefits of the seasonings in whatever ground meat is used.

Whether you opt for homemade cheese sauce or a block of Velveeta, Serious Eats recommends mixing in some additional ingredients to take your queso up a notch. Add meats such as bacon or chorizo to give your queso some savory depth or some sauteed vegetables for a chunkier, hearty texture.

Reheat queso in a Crockpot on the low setting, stirring until it's fully warmed through. Stir in more evaporated milk if it's too thick. You can also reheat it in the microwave in 30-second intervals. I don't recommend freezing cheese dips because the texture will not hold up well when frozen, thawed, and reheated.

Maybe it needs a touch of salt, red pepper flakes, or some fresh garlic to liven it up. You could add dried or fresh herbs too: oregano, basil, thyme, tarragon, parsley—they're all great! Want to go next level? Toss in some chopped anchovies (or anchovy salt), olives, or some lemon zest and/or juice.

Scanning the internet and the supermarket shelf, we realized that the cheese sauces are divided into two basic categories: Queso Dips, which include some amount of heat, spices, and other flavorings, and Cheese Dips, which are cheese and little else.

If you just melt cheese it begins to harden as soon as it starts to cool. If you want it to stay liquid you need to emulsify it with something. How do you get cheese to melt so it's soft and creamy? Sodium citrate (not citric acid), aka “sour salt” is the secret.

It's often seasoned with spices and sometimes diced tomatoes or green chilies for added flavor. Queso Fundido: A Mexican variation of queso dip that typically includes melted cheese mixed with cooked chorizo (spicy sausage), mushrooms, or other savory ingredients.

What does cornstarch do to queso? ›

Cornstarch — this helps thicken the homemade queso, making it perfect for dipping! Evaporated milk — make sure to buy evaporated milk and not sweetened condensed milk. The two cans look similar but are different.

Cornstarch: Helps to thicken the queso sauce mixture to a perfectly dippable consistency. If you prefer a thinner consistency, skip the cornstarch at the start–but keep it on hand in case you need to thicken it later.

You can heat the dip in a glass or pyrex bowl in a pot or pan of warm but not too hot water. It is sort of like the old “cheese fondue” idea of keeping the dip container warm from either a hot water source or a live fire source or an electrical source.

You can serve it cold, which leaves it with a stiffer gelatinous consistency, or you can heat up the jar, which makes it soupy.

Queso fresco is a type of fresh cheese that originated in Mexico. It is a soft, crumbly, and mildly tangy cheese that is commonly used in Mexican cuisine. Queso fresco is made from cow's milk or a combination of cow's milk and goat's milk.

I always add a dash of Worcestershire sauce or Maggi sauce for added salt and umami. Dijon mustard definitely. I also use some broth in place of milk and up the roux slightly to compensate. I also usually add garlic powder because garlic is the best flavour.

You can serve it cold, which leaves it with a stiffer gelatinous consistency, or you can heat up the jar, which makes it soupy.

That being said, if you keep the queso refrigerated at all times, reheat in a separate container (vs the original one), and don't pour any leftover reheated queso back in the original tub, then you should easily enjoy a 2-3 week window after opening.

Flour or cornstarch can both thicken a liquid. In a small separate bowl, mix a tablespoon of either flour or cornstarch with 2 tablespoons of cheese sauce until the mixture is smooth. Add the mixture back to the milky cheese sauce, and stir until combined and desired thickness is achieved.