This Queso Dip is a riff on the Queso Dip at Banderas. I had dinner there last week with someone I haven’t seen in a long time and they ordered the Queso Dip and guacamole for an appetizer. I nibbled on the chips and guacamole – mainly because it was the dip closest to me.
Then curiosity got the better of me and I went for the Queso Dip……
It was love at first bite!
I was completely and utterly infatuated with it all through dinner!
Oh…. the seduction of cheese!!
Bean dip and guacamole are the two go-to dips that I make most often when I’m having company over for a very casual get-together. They’re easy to make and they’re always well received. Typically I use refried beans for the bean dip, but lately I’ve been using black beans because they’re much more nutritious. Any time I take the bean dip to a party or potluck – it’s always a hit! It’s just as tasty as a 7 layer bean dip….but it’s much easier (and quicker) to make.
This simple Queso Dip is a great addition to serve alongside the guacamole and bean dip. Makes for a great combo of flavors! If you’re looking for a new appetizer to serve – this Queso Dip is sure to be a winner at your next game-day party!
This is my go-to GUACAMOLE RECIPE … but sometimes I just add a little onion, tomato, and lime juice to the mashed avocado and call it a day. Either way – I can make a meal out of chips and guacamole!
I’ll post the simple (but delicious) bean dip recipe next.
Happy Monday all!!!
~ xo Deb
Yield: 4 to 6 servings
Prep Time: Queso Dip
Total Time: 30 minutes
- 8 ounces sharp cheese, grated
- 2 tablespoons real mayonaise
- 1-1/2 chipotle peppers, seeded and finely chopped (I use Embasa 7 ounce can - chipotle peppers in adobo sauce)
- 2 tablespoons adobo sauce
- 3 scallions, sliced (white and light green parts)
- 1/4 cup roasted red pepper, finely chopped
- Mix all of the ingredients together until well blended.
- Add more adobo and peppers if you like a little more heat.
- You can also add a little more mayo - maybe a teaspoon or so - if you want it a touchier creamier.
- Don't add too much though - you'll kill the flavor.
- For roasting the red pepper...you can hold the pepper with a pair of tongs over the flame on the stove until it's slightly charred.
- Peel the skin and remove the seeds before chopping.
- Refrigerate the Queso Dip in an airtight container until ready to use.