was lumpy because I put the slab of queso within with salsa & heated within... maybe the salsa is to sharp?..
I really don't know because I have never made "Mexican Restaurant Style Cheese Dip"
Any help out is appreciated :)
Answer:
You must melt the cheese over low to atmosphere heat until it is melt. Do not get it too hot. Add your other ingredients slowly and one and only a part at a time. It should turn out better the subsequent time.
Break up cheese contained by small bits or shred for melting.
Are you using processed cheese? It should melt remarkably smoothly. I prefer to do it stovetop. As it melts, hold on to stirring, and it should melt adjectives the lumps out... If you are trying to make queso near regular cheese, you should add surrounded by some cream cheese to smooth it out.
You cannot put a slab of cheese contained by and expect it to melt. Next time cut the cheese into small pieces, give or take a few the size of a marble or a sugar cube.
To rescue what you have already made, place it within a glass or metal bowl big ample to fit into a saucepan but not touch the bottom. Add some water and bring it to a boil, slowly stir the mixture until it is heated through and melt all the mode through.
For the next time you settle on to make cheese dip, here's a moral recipe for you:
Rotel Hamburger Dip
lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 lb. ground beef, cooked, drained
1/2 cup sliced green onions
MIX all ingredients except onions within large microwaveable bowl. MICROWAVE on HIGH 5 min. or until VELVEETA is completely melt, stirring after 3 min. Stir in onions.
More Questions & Answers...
I really don't know because I have never made "Mexican Restaurant Style Cheese Dip"
Any help out is appreciated :)
Answer:
You must melt the cheese over low to atmosphere heat until it is melt. Do not get it too hot. Add your other ingredients slowly and one and only a part at a time. It should turn out better the subsequent time.
Break up cheese contained by small bits or shred for melting.
Are you using processed cheese? It should melt remarkably smoothly. I prefer to do it stovetop. As it melts, hold on to stirring, and it should melt adjectives the lumps out... If you are trying to make queso near regular cheese, you should add surrounded by some cream cheese to smooth it out.
You cannot put a slab of cheese contained by and expect it to melt. Next time cut the cheese into small pieces, give or take a few the size of a marble or a sugar cube.
To rescue what you have already made, place it within a glass or metal bowl big ample to fit into a saucepan but not touch the bottom. Add some water and bring it to a boil, slowly stir the mixture until it is heated through and melt all the mode through.
For the next time you settle on to make cheese dip, here's a moral recipe for you:
Rotel Hamburger Dip
lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 lb. ground beef, cooked, drained
1/2 cup sliced green onions
MIX all ingredients except onions within large microwaveable bowl. MICROWAVE on HIGH 5 min. or until VELVEETA is completely melt, stirring after 3 min. Stir in onions.
More Questions & Answers...