Queso Dip (Queso de Bola Fondue)
Servings: 4
Turn leftover queso de bola (edam cheese) from the Holidays into a delicious cheese dip (fondue)
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Equipment (click equipment to buy it)
Ingredients (click ingredient to buy it)
- 1½ cups Fresh Milk full cream (whole) / or low fat
- 2 cups Edam Cheese grated / queso de bola
- ¼ tsp Garlic Powder
- 2 pcs Green Chilis sliced thinly (optional)
- 1 dash Paprika
- 1 pinch Sea Salt (optional)
- 2 tbsp White Wine or rum / or whisky
Instructions
- Heat a heavy bottomed saucepan over medium fire.
- Add milk, garlic powder, chilis, paprika,
- When milk starts to bubble, add grated edam cheese.
- Lower heat and cook while stirring until cheese is melted and the mixture is smooth.
- Add more milk if it gets too thick or cook some more if it's still too runny until you get the consistency that you like.
- Transfer to a small serving bowl.
- Serve with chips or pretzels or anything you want to dip in this delicious, creamy cheese fondue. 😊
- If you have any leftover cheese dip, transfer it in a jar keep in the fridge.
- To reheat, put the jar in a bowl or pot of hot water.
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