Cheese Dip Recipe. Casa Manana or Casa Ole.

I’m praying someone comes in here with the Casa recipe. Been away from LC for 20 years but have to get my fix every time I visit. Would love to be able to make it at home.

I say we should get a solid queso recipe thread going...but the only restriction is no Velveeta / Easy Melt. I'm not hating on Velveeta, but the queso you get at legit Tex-Mex places don't seem to use it, or maybe I just can't tell?

Someone on this board gave some advice several years ago that you can make any type of cheese into a nice smooth cheese sauce by adding some sodium citrate. I tried this one time by just using some shredded jack cheese and it was awesome.

quote:

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Torchy's queso dip is WAY better in my opinion.

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I'll have to go try it.

I make a dip with ground meat, jimmy dean hot, and velveta with rotell and banana peppers....

It'd good but not Mexicany enough obviously...

Ingredients:
4 Tbsp butter
1/2 cup roasted hatch green chiles (chopped)
2 cups half and half
1 lb American cheese (cubed - NOT velveeta)
1/2 cup shredded sharp cheddar cheese
1/2 cup pico de Gallo
1 pinch of cotija cheese
1 pinch of cilantro (chopped)
3-5 dashes of Cholula

Melt butter over medium heat
Add green chiles
Add half and half
Add American cheese. Stir till melted
Add cheddar cheese
Add pico de Gallo
Stir till melted
Serve over 1 scoop of guac. Garnish with cotija cheese, cilantro, and hot sauce

This is the one I use.

1 lb white American cheese

1 4oz can green chilies

1 tbsp green salsa to start

1.5 tbsp butter

1/2 cup milk to start

2 tsp garlic powder

Mix and melt

Velveeta plus Rotell

Is cheese dip like fondue?