Cheese Dip

Tailgate Queso Blanco

Posted on by Amy

We are having a big tailgate party tomorrow in honor of my husband’s birthday, and as you already know I am a cheese addict. While I always have the standard salsa and chips to fall back on for a party, this time I had to have a cheese dip! I went with a white queso dip, and had to resist eating it all when I was transferring it to a bowl! This will make about 2-3 cups depending on how cheese happy you get :D I made a night in advance and simply plan on reheating and portioning tomorrow!

INGREDIENTS:

  • 1 tablespoon olive oil 
  • 1/4 cup finely chopped onion
  • 1 minced clove garlic
  • 1 jalapeño pepper, seeded and finely chopped
  • 12 ounces white American cheese
  • 4 ounces Monterey jack cheese
  • 1/2 cup milk
  • 1/4-1/2 cup diced tomato (depends on your preference)
  • 1 tablespoons minced fresh cilantro (add more if desired)
  • Salt, Pepper, Nutmeg to taste

DIRECTIONS:

  1. Heat the oil in a medium saucepan over medium heat.
  2. Add onion, garlic and jalapeño to to pot and cook until tender.
  3. Add shredded cheeses and 1/4 cup of the milk gradually, whisking until even consistency is achieved
  4. Mix in the tomato and cilantro, salt pepper, and a dash of nutmeg
  5. Add the additional milk gradually as necessary to retain a thick yet dip like consistency consistency
  6. Serve with chips and enjoy!

Soft Pretzels at Home!

Posted on by Amy

Try these homemade soft pretzels for a fun project and delicious outcome! So easy! Mine aren’t super pretty as this was my first go at soft pretzels but they were delicious! I lok forward to adding some yummy jalapeños and doing cinnamon sugar! 

Ingredients

  • 1 package dry yeast
  • 1 1/2 teaspoons sugar
  • 1 cup warm water (100° to 110°)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 6 cups water
  • 2 tablespoons baking soda
  • parchment paper
  • 1 teaspoon water
  • 1 egg
  • 2 teaspoons sea salt

Instructions

  1. Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  4. Preheat oven to 425°.
  5. Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
  6. Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
  7. Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.

Variations

* You can change the last step of egg coating and salt, and dip the pretzels in a butter and cinnamon sugar mix as pictured above.

Number of servings (yield): 12

Meal type: snack