Campfire Cheddar Queso Dip [Mexican Cheese Dip]
This 4 ingredient Campfire Cheddar Queso Dip is SUPER easy to make, from basic ingredients. A satisfying Mexican Cheese dip in just minutes!
Servings: 8 - 10 servings
Calories: 135kcal
Equipment
- 1 Medium Pot
Ingredients
- 8 oz Bag Shredded Cheddar If you’re Canadian, see notes, below!
- 1 tablespoon Cornstarch
- 1 cup Salsa
- ½ cup Beer Chicken stock, Milk, or Water
Instructions
- Get a medium fire going. You can cook this over a charcoal grill or an open campfire with a grate.
- Open your bag of cheese, add the corn starch. Close the bag and shake well to distribute the corn starch, set aside.
- In a medium sauce pan, whisk together the salsa and liquid of choice. Bring up to a simmer.
- Add about half the bag of cheese and corn starch, stir well to combine. Continue to cook - stirring frequently - until the cheese is melted and smooth.
- Add the remaining cheese and corn starch, stir well, and continue to cook until the dip is just starting to bubble and thicken.
- Remove from heat, serve hot with corn chips.
Notes
Once cooled to almost room temperature, leftovers can be transferred to an airtight container and stored in the fridge for 5 days or so.
Note: I wrote this recipe to use a whole bag of shredded cheddar, for ease when camping. The standard bag size in the USA is 8oz, while the standard bag of shredded cheese in Canada is 320 grams - just over 11 oz.
So, if you’re making this with a whole bag of cheese in Canada - the 320 grams size - use 1 ¼ cups of salsa, ⅔ cup beer, and add and extra ¾ teaspoon cornstarch to the 1 Tablespoon this recipe calls for.
Nutrition
Calories: 135kcal | Carbohydrates: 4g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 399mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 0.2mg
