There is no shortage of delightful dips to indulge in during football season. From classic guac to tangy veggie dip, there’s a plethora of scoopable snacks available and we love them all. But, there was only room for one dip in the Tailgate Club lineup and we knew it HAD to be queso. We had an idea for a gourmet version doctored up with veggies and fancy cheeses; but we quickly realized in recipe development that that just ain’t queso, partner. It’s supposed to be naughty! It needs the food science miracle that is American cheese to achieve its signature dip-ability! So our queso is unapologetically itself: ooey gooey, lightly spiced and topped with fresh herbs and quick pickled peppers for punch. Yes, this has a brick of velveeta in it. Yes, it’s dangerously delicious. This is Tailgate Club after all – the austerity can wait until Monday!
STOVETOP QUESO for A CROWD
2 jalapenos with seeds, finely chopped
½ cup white vinegar
2 tbsp. olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 ¾ cup whole milk
1 lb. NY cheddar, shredded on a box grater*
1 lb. American cheese (such as Velveeta), diced
4 scallions, trimmed and chopped
1 small bunch cilantro, finely chopped (optional)
Sour cream, for serving (optional)
*a note about cheese: you cannot use pre-shredded cheese for this queso. You need to buy a block and grate it yourself. Pre-shredded bags of cheese often have a coating so the shreds won’t stick together and if you use them here, the queso will be grainy and not smooth. Trust us, we learned the hard way.
Finely chop jalapenos and divide in half. Place half in a small bowl and cover with white vinegar. Season with salt and pepper and set aside. In a large heavy bottom sauce pan or skillet, heat oil over medium heat. Add onion, remaining chopped jalapeno and garlic and saute until onions are translucent but not browned. About 5-8 minutes. Pour in milk and bring to a simmer (small consistent bubbling) reduce heat to low and drop in a handful of shredded cheddar, whisking continuously so no cheese sticks to the bottom of the pan. Continue to add the shredded cheddar, one handful at a time, whisking in completely before adding the next batch. Follow suit with the Velveeta in the same fashion. Drop in a handful at a time and whisk, whisk, whisk. The American cheese will take a bit to fully melt, just keep at it and keep whisking. You’ll be continuing this process for about 10+ minutes. The queso is ready when everything is completely melted, it has a smooth texture and is good and hot. Dip a chip in, it should coat it well.
To serve: we like to serve ours right out of the skillet, that way we can pop it back on low heat if it needs warming up. If you prefer a serving bowl, feel free to use that. Top hot queso with a dollop of sour cream. Drain the pickled jalapenos from the vinegar and scatter on top, then garnish with scallions and cilantro. Serve immediately with your favorite tortilla chips.
BEVERAGE PAIRING SUGGESTIONS
Despite the inclusion of jalapenos, this spice on this dip is relatively tame and the addition of cheddar cheese gives a tangy sharpness that makes it irresistible. For wine – there are a few things we think would be fun to drink here. For the bubbly lovers among us we think a toasty sparkling Cremant would fit the bill. The Joseph Cattin Brut Crémant d’Alsace is golden yellow in the glass with aromas of apple, pear and wet stone. On the palate it’s fresh and lively, with nice texture and a zippy finish. For a still white, there are two great options: a New Zealand Sauvignon Blanc would be excellent here and our favorite is the Sea Cove Sauvignon Blanc. Clear straw colored in the glass with intense aromas of lime, passionfruit, orange blossom and herbs, this is a zippy, fresh white that would taste terrific with this creamy queso. Chardonnay lovers, fret not, because that would work really well here also. A slightly toasty, fruit forward California chard like Sean Minor Four Bears California Series Chardonnay would be absolutely terrific here as well. Please note that the Joseph Cattin Brut Cremant d’Alsace is available in our Hingham store only.
For the red drinkers among us, we think something light on its feet and a little earthy would work nicely here, so our go to would be a pinot noir from Oregon. A consistent favorite of ours is the Violet Hill Rogue Valley Pinot Noir. Clear ruby in the glass with a super pretty nose marked by aromas of rose petals, raspberries and earth. On the palate, this is a fresh and balanced pinot that’s on the lighter side. It works well with almost any food, but its perky acidity would make it particularly good with this decadent dip.
For beer, Mexican lager is a classic pick. Crisp and easy to drink, Modelo or Pacifico are two moderately priced, popular brews that would work well. If you’d prefer your beer to be of the local variety, we highly recommend the Devil’s Purse Handline Kölsch from Dennis, MA. Clean, clear and crisp, this is a go-to for us when we want a local ale that’s thirst-quenching and straight forward. Not too malty, this is a snappy brew that would perfectly pair with salty chips and melty queso.