What’s Cooking in Gail’s Kitchen? Home Cooking: Queso Casa Dip! Here’s an all-around favorite for any Summer gathering. The cheese delivers a smooth creamy taste followed by a “bite” of chile! Some say it’ll curl the tines of a fork. Just kidding! But seriously, it’s so popular you’ll have your friends asking for the recipe!
QUESO CASA DIP
4 cups cheddar cheese, extra-sharp finely shredded
1 1/2 cups Monterey Jack cheese, shredded
1 tablespoon cornstarch
2 tablespoons butter
1/7 teaspoon garlic powder
1/2 cup milk
1/4 cup Greek yogurt
1 ghost chile pepper, cut-up and seeds discarded*
2 Roma tomatoes, cut-up
2 green onions, cut-up
I 16-ounce can green-chile and lime refried beans
Greek Yogurt and jalapeños for garnish
*Ghost peppers are extremely hot, so you may substitute jalapeño peppers instead.
Empty cheese into a large bowl, sprinkle with corn starch, and toss to coat. Melt butter into a large saucepan and add garlic, cheeses, and milk. Set on low heat and cook slowly, stirring mixture to keep from scorching. As it melts, fold in the 1/4 cup of Greek yogurt. Continue for 10-15 minutes until mixture is smooth and velvety. Add fresh tomatoes, green onions, and the ghost pepper. Stir gently to blend. Keep warm. Meanwhile, place refried beans in a microwave-safe dish and heat through. To serve, layer refried beans on a platter, pour Queso dip over top. Dollop with Greek yogurt. Serve with tortilla chips, café style.