Famous Restaurant Queso Dip
The recipe Famous Restaurant Queso Dip can be made in roughly 50 minutes. For 90 cents per serving, you get a hor d'oeuvre that serves 30. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 282 calories, 14g of protein, and 24g of fat per serving. It is perfect for The Super Bowl. A mixture of american cheese, celery, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, take a look at these similar recipes: FAMOUS CALZONE from Chez Panisse Restaurant, Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt, and Almost-Famous Spinach-Artichoke Dip.
Stir together cheese and 3 cups of water in a double boiler over gently simmering water; stir occasionally until the cheese has melted and the mixture is smooth.
Meanwhile, combine the 1/4 cup of water, onion, celery, green pepper, and jalapeno in a medium saucepan; bring to a simmer over medium heat.
Whisk the vegetables into the cheese, then pour the mixture into a large pot; place over medium heat and simmer for 5 minutes.
Recommended wine: Sparkling Wine, Sparkling Rose
Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Ruinart Brut rosé ( half-bottle). Reviewers quite like it with a 5 out of 5 star rating and a price of about 56 dollars per bottle.
Ruinart Brut Rose ( half-bottle)*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.