Ingredients for Cheese Mixture for Chili con Queso Dip

Video Transcript

" All right, we are back to show you the second half of the Queso Dip and I've got some extra melt on my cutting board here and this is America's favorite, Velveeta. Plenty of institutions, restaurants included use this for Queso Dip simply because it does melt the way that it needs to. It melts evenly. Now I'm going to help this along with some half and half which I have here and I've also got some heavy whipping cream as well. So I'm going to use about a 2 to 1 ratio on this 2 being the half and half and 1 being the heavy cream and we are going to cut this cheese into smaller blocks. Now we could just as easily do this on the stove top if we wanted in a sauce pan or a pot if we like but I tend to just like to do it in the microwave simply because you get the turn table inside the microwave and heat from all around and it tends to just melt this a lot easier and a lot more evenly. It also heats from scorching and sometimes people get busy in the kitchen and they will be making other things and such and when this cheese and creamer together on the stove top, there is more of a margin for air because you have a direct heat source coming up underneath the pot itself. So I tend to just use the microwave simply for that very reason. It facilitates things much easier. So I am going to cut this into smaller pieces just so that it will melt evenly and it will be a quicker cook time for us. We've shown you the best vegetables for this dish which are off to my right and they are smelling real nice and vibrant. The reason we are using those vegetables fresh that way simply because we want them to come through and cut through all these heavy dairy rich products that are going to be in this dip and to do that, you've got to use fresh ingredients. That's the reason you don't see a can of Rotel tomatoes or anything sitting on the counter and you probably never will here. So any how, we are going to cut this into smaller cubes as I'm doing and we are going to place them into this microwave safe container and I will cover them with the heavy cream and the half and half . I don't want to just make a soup. We want this to be nice and thick and cheesy. You kind of just eye ball it with regards to that. All right, so I am going to go ahead and just throw this in our container here and we are going to microwave this on high and periodically we will stop throughout the process and give it a stir with a spoon and then start the timer once again. So again, we are going to use a larger portion of half and half, so I am going to go ahead and pour that in. I've got some heavy cream here, that should be about good to go with. You want to air on the side of having more cheese than you do liquid so that if it is too thick, we can just supplement more liquid throughout the cooking process. So we will go ahead and get this started in the microwave on high power. Again, it's going to be on the turntable moving heat from all directions and we will come back and show you the finished product and we will fold these two together and have it done. "