Wednesday, October 28, 2015

almost LaHuerta's white cheese sauce / dip

The recipe card disappeared from the fridge,
so now the only place to find it is my brain,
and we all know how reliable that is,
here is our recipe for white cheese sauce.
Cheese dip.
Whatever you want to call it.

We don't add any heat to ours, because we have a plethora of sauces
 people can use to dial it up as much as they want.
Feel free to add jalapenos
or red pepper
or whatever you like to use to add some heat to a dish.

Almost LaHuerta's White Queso

(You'll want to whisk after each ingredient addition and 
once everything has been added)

1 stick of butter
in a medium saucepan
over medium / medium low heat,

6 oz evaporated milk* (can also use cream)

When the butter is melted,
add 1/2 c greek yogurt
(you can sub sour cream for this, but the texture is better with the greek yogurt)

After that's mostly incorporated,
3 cups grated Monterey Jack cheese

Reduce heat to low / med low
and whisk every few minutes until cheese is fully melted
and sauce is smooth.

Leave over very low heat
and stir occasionally until ready to eat.

*while you can buy 6 oz cans, we buy the 12 oz
and eyeball 1/2 a can,
then pour the rest into a ziplock bag
and freeze it to use next time.

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