Wednesday, July 23, 2008

Three Cheese Queso

The long awaited and highly anticipated recipe for our Tex-Mex queso with a twist is here...(inspired by Libertay Bar, a local restaurant)...By the way, this is no ordinary dip. This is sort of over the top and therefore best for super duper special occasions (I served it on Christmas Eve right before our tamales, another south Texas tradition)

Three (or Four) Cheese Queso

1 jar roasted red peppers (or do them yourself if you wish), diced (with some liquid)
1 small jar artichoke hearts, diced (with some liquid)
1 to 2 poblano peppers, seeded, diced, and roasted with 1/2 diced onion, 3 cloves garlic, minced and olive oil (stove top is fine)
8 to 12 oz. cream cheese (this cheese is the bulk)
2 oz. smoked gouda cheese (optional)
4 to 8oz. meunster cheese (start out with little, and add more if necessary)
1/2 c. grated Parmesan
1/2 c. grated white cheddar, or Mozzarella (optional)
1 can Rotel (optional, if dip seems super thick)
salt and pepper to taste, if necessary

Roast the veggies; in the meantime, melt the cheeses together on the stove. Add the veggies to the cheeses, stir til combined, season with S & P to taste. Serve with tortilla chips. The reason the amount of cheese varies is really personal must taste while you cook. The final consistency should be creamy and melty. It will go by way too fast, believe me! If you have the money, double the recipe (I never claimed this was a cheap, inexpensive recipe...) You may think that adding a can of Rotel will "cheapen" this gourmet dip, but honestly it really does help with the consistency if your cheeses are just too thick.


Amber said...

I don't have words to descirbe how good this sounds...

Caroline said...

Now this I have to try!
No velveeta!!!

Naomi Smith said...

hooray for the Libery bar; hooray for you and us together at the liberty bar; hooray for you improving on and sharing what the Liberty Bar serves!