Southwest Queso Dip
Flavors / Smokes Used
Ingredients
| Ingredient |
OZ. |
LBS. |
GRAMS |
% WEIGHT |
| Onion, rough chop |
2.13 |
0.13 |
60.40 |
6.04 |
| Poblano, rough chop |
2.13 |
0.13 |
60.50 |
6.05 |
| Garlic, fresh, minced |
0.54 |
0.03 |
15.20 |
1.52 |
| Tomatoes, petite, diced |
5.88 |
0.37 |
166.60 |
16.66 |
| Whipped Cream Cheese |
2.41 |
0.15 |
68.40 |
6.84 |
| Sour Cream |
10.18 |
0.64 |
288.70 |
28.87 |
| Pasteurized Processed cheese (cheddar), cubed |
9.68 |
0.60 |
274.30 |
27.43 |
| Heavy Whipping Cream |
2.32 |
0.15 |
65.90 |
6.59 |
| TOTALS |
35.27 |
2.2 |
1000 |
100% |
Preparation
1. Sauté the onion, poblano, garlic, and half of the tomatoes until tender. Remove from heat and cool completely.
2. Combine the remaining tomatoes, Velveeta cubes, and heavy whipping cream in a blender and puree.
3. Combine the Red Arrow products, pureed mixture, vegetable mixture, and the remaining ingredients in a bowl and blend well.
4. Cover and chill for 6-8 hours.
