I came across this recipe in the last issue of Self Reliance magazine, labeled as “Homemade Cheese-Whiz”, and worked with it a bit. I’d say what it reminds me of is clean Velveeta dip, minus all the nasty chemical slurry you would be eating. I used co-jack cheese I had on hand, instead of cheddar cheese, you can use most any grated cheese to get the flavor profile you like. Grate a block though, versus the easy-to-use pre-grated bags. The blocks have less ingredients, of which none of us need to be eating.
Add salsa to the finished sauce and you have queso dip…..it’s versatile.
Handcrafted Cheese Dip/Sauce
- 1 Tbsp cornstarch
- ½ tsp fine sea salt
- ½ tsp granulated garlic
- ½ tsp granulated or powdered onion
- ½ tsp dry mustard
- ½ tsp granulated sugar
- 1 cup whole milk
- 4 ounces full fat cream cheese (half a brick)
- 8 ounces grated cheese (cheddar, co-jack, etc)
Stir the cornstarch and seasonings together in a small bowl, set aside.
In a small heavy saucepan, heat the milk and cream cheese together, whisking often. Once the cream cheese has melted into the milk, shake the dry ingredients in, whisk until thick and bubbling.
Take off the heat, whisk in the cheese until smooth.
Serve warm with chips, bread or veggies to dip in.