BamsBBQ
03-09-2009, 01:25 PM
After much experimenting, this is what I've come up with.Made in a slow cooker or crock pot. All measurements are approximate. A
16 oz. VELVEETA Pasteurized Prepared Cheese Product, cubed
1/2 white onion, finely diced
8 jalapeno peppers, finely diced
2 large Haas avocados, finely diced
20 oz. of your favorite beer (I prefer a dark ale)
16 oz. shredded Monterey Jack cheese
Start off by putting the Velveeta in the slow cooker or crock pot with a little bit of beer, maybe 4 oz.
Once the Velveeta has begun to melt, add the diced vegetables. A food processor helps a ton, especially with the avocado. If you put all the avocados in the food processor and it comes out looking like guacomole, that's OK.
The Velveeta should still be a little thick, since you haven't added a whole lot of liquid yet. Slowly stir in more beer until it starts to become soupy.
Once the dip has become soupy, stir in shredded Monterey Jack cheese, a little bit at a time.
Continue to add beer and shredded cheese until the queso has the consistency that you desire.
16 oz. VELVEETA Pasteurized Prepared Cheese Product, cubed
1/2 white onion, finely diced
8 jalapeno peppers, finely diced
2 large Haas avocados, finely diced
20 oz. of your favorite beer (I prefer a dark ale)
16 oz. shredded Monterey Jack cheese
Start off by putting the Velveeta in the slow cooker or crock pot with a little bit of beer, maybe 4 oz.
Once the Velveeta has begun to melt, add the diced vegetables. A food processor helps a ton, especially with the avocado. If you put all the avocados in the food processor and it comes out looking like guacomole, that's OK.
The Velveeta should still be a little thick, since you haven't added a whole lot of liquid yet. Slowly stir in more beer until it starts to become soupy.
Once the dip has become soupy, stir in shredded Monterey Jack cheese, a little bit at a time.
Continue to add beer and shredded cheese until the queso has the consistency that you desire.