What is your favorite Queso dip recipe?

[JoeSousa]

I order from Amazon. A bag usually last me quite a while. If you have a good spice shop locally they will probably have it.

It can give a slightly salty taste but nothing overwhelming at all. You don't need much. I usually use 4% of whatever amount of cheese I use. So for 100g of cheese I use 4g of sodium citrate.

You don't have to use water. Any liquid would do. For a smoked queso a beer or dry cider would probably be good.

Once I stirred it a bit the grease mixed in and didn't separate

[PGH_RAM]

I get it from Amazon.

https://www.amazon.com/s?k=sodium+citrate&crid=4J8FAZ62GJSP&sprefix=sodium%2Caps%2C110&ref=nb_sb_ss_pltr-data-refreshed_4_6

[jjdbike]

A couple years back I did a smoked queso using "real" cheese instead of velveeta. I also used some leftover carne asada instead of sausage or ground beef. In the end it turned out excellent. The sodium citrate helps the queso all blend together well and not break.

I still haven't made it again but might need to break it out sometime around the holidays for a party or something.

Thanks much Joe,

Interesting on the Sodium Citrate. I've not heard of using it for home cooking but have most certainly seen it on ingredient lists on the back of store bought foods. I suppose the sodium citrate explains how smooth and creamy the stir bought quest is.
Are there any potential cons or downsides to using sodium citrate? Does it have any flavor, smell of color? Does it contribute to a salty taste?

Where would one source this? I have never seen it in a grocery store.

Finally, adding water caught me off guard. Was that because of the sodium citrate? I've read recipes that use the liquid from the Rotel, cream, milk or beer, but here straight water.

You mentioned that it was greasy. I wonder if you could ladle off the oil floating on top?

Thanks again,
JD

[JoeSousa]

Sodium citrate is a salt derived from citric acid. It allows the dairy proteins to become more soluble in liquid and lowers the pH of the queso to make it smooth and velvety and keeps the fats in the cheese from separating.

Basically it helps the cheese to dissolve in liquid better and not be greasy and clumpy.

[jjdbike]

A couple years back I did a smoked queso using "real" cheese instead of velveeta. I also used some leftover carne asada instead of sausage or ground beef. In the end it turned out excellent. The sodium citrate helps the queso all blend together well and not break.

I still haven't made it again but might need to break it out sometime around the holidays for a party or something.

A couple people mentioned sodium citrate.I’ve never heard of this. What is it, what does it do, and where is it available from?
Thanks in advance!
JD

[JoeSousa]

A couple years back I did a smoked queso using "real" cheese instead of velveeta. I also used some leftover carne asada instead of sausage or ground beef. In the end it turned out excellent. The sodium citrate helps the queso all blend together well and not break.

I still haven't made it again but might need to break it out sometime around the holidays for a party or something.

[jjdbike]

This is what I did. I shredded 3 packaged of smoked Gouda, 2 packaged of creamy cheese, 2 cans Rotel fire roasted tomatoes and chilies, more roasted hatch chilies. Gently warmed and blend in crock pit. Way better than 1st round. Next time I'll do that, minus the chorizo. I like the smokey flavor of the Gouda.
Thanks folks.

[jjdbike]

Salsa, hold the cheese.

So you’re suggesting not adding cheese to smooth it out, but making it salsa con queso?
There is already fire roasted tomatoes, onions and roasted hatch chilis in it. I think adding salsa would make it too thin and liquidey.
JD

[FCDank]

Salsa, hold the cheese.

[jjdbike]

Or perhaps smoked Gouda?
JD

[jjdbike]

I also wonder if there is another kind of cheese that melts smooth and creamy that might be more appropriate, e.g. some type of Mexican cheese, or even cream cheese.

I believe I noticed come type of Mexican cheese that looked kind of like creme cheese at the deli counter at my local grocery.

Thoughts?
JD

[jjdbike]

So I made a big batch.on the pellet smoker, like double and then some.

I did it at 250 for a couple hours to try to get some smoke flavor in it. About 1:30 in I noticed fat started pooling on top. I started skimming. At that point I noticed it was no longer creamy smooth. Did it break? If so, can it be “unbroken “?
JD

Hello everyone,

I am thawing and reheating some of this chorizo hatch chili dip for a neighborhood get together. I want to try to smooth out the texture a bit. What do you recommend to do that? How about adding a little Velveta and a little creme? I'll also add some more diced roasted hatch chilis. I love the favor they provide.

Thoughts?
JD

[HawkerXP]

Give me some chips!

I want to dig into that pool o cheese!

[jjdbike]

Thanks!
We’ll see how it is received.
Hopefully well because I made a lot of it.
Best regards,
JD

[58limited]

I replied to your PM but I will say that the last batch I made came out looking like yours and it was fine, everyone at the gathering liked it. I think I overcooked mine to cause this to happen, but it isn't nearly as broken as some Alfredo sauces or mac and cheese dishes that I've made.