Melty Queso Dip

Staff Writer
Melty Queso Dip
Modernist Cuisine Team

"When I brought this dip to a party, explaining that it was actually made from real Pepper Jack cheese, I was met with baffled looks. "What else is in it? Butter? Cream?" my friends asked. I smiled and told them it really was just cheese, plus a little water and sodium citrate. That means there is no added fat to impair the flavor or coat your mouth when you take a bite. That pure taste of Pepper Jack cheese makes it the best queso around."

— Judy Oldfield-Wilson, Online Writer

Click here to read more about sodium citrate. 

6
Servings
Deliver Ingredients

Notes

Add Heavy cream, if needed

Ingredients

  • 1 1/8 Cup wheat beer
  • 11 grams sodium citrate
  • 4 Cups finely grated Pepper Jack cheese

Directions

 

Combine the wheat beer and sodium citrate in a pot, whisk to dissolve, and bring to a simmer over medium heat. Do not bring the mixture to a simmer until the sodium nitrate is fully dissolved.

Add the cheese into the simmering liquid slowly, about 1 spoonful at a time, blending each addition with an immersion blender until melted and completely smooth. You can use a wire whisk if you do not have an immersion blender.

If the emulsion breaks, bring the mixture to a full boil and then continue processing it with the immersion blender. The mixture should pull together. If this fails, add a spoonful of heavy cream and try again.

The cheese will thicken as it cools. You can store the cheese for up to 1 week when refrigerated, or up to 2 months when frozen. 

Queso Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Queso Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

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