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Dip Trio Recipe

Name: Sangria's Mexican Grills Dip Trio Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbs unsalted butter; 0.5 cups yellow onion, finely diced; 1 tbs jalapeño, seeded and finely diced; 1 tsp garlic, minced; 1 tbs all-purpose flour; 1 cups whole milk; 0.5 cups evaporated milk; 2 cups shredded white cheddar or Monterey Jack; 2 oz cream cheese, softened; 0.5 cups canned diced tomatoes with green chiles (e.g., Rotel), drained; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs fresh cilantro, chopped (optional); 2 to taste lime wedges (for serving); 3 units ripe Hass avocados, peeled and pitted; 2 tbs lime juice; 0.25 cups red onion, very finely diced; 1 tsp jalapeño, seeded and minced; 2 tbs fresh cilantro, chopped; 0.75 tsp salt; 0.25 tsp black pepper; 0.5 cups roma tomato, seeded and small diced (optional); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups Dos Equis (or other amber lager); 0.5 cups whole milk; 1.5 cups sharp cheddar, finely shredded; 0.5 cups pepper jack, finely shredded

Inspired by Sangria's Mexican Grill

Time1h

Serves6

Chili con queso, guacamole, dos equis beer cheese dip.

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Ingredients

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Chili con Queso

2 tbs Unsalted butter

1/2 cups yellow onion, finely diced

1 tbs jalapeño, seeded and finely diced

1 tsp Garlic, minced

1 tbs 00 bread flour

1 cups whole milk

1/2 cups evaporated milk

2 cups shredded white cheddar or Monterey Jack

2 oz cream cheese, softened

1/2 cups canned diced tomatoes with green chiles (e.g., Rotel), drained

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs fresh cilantro, chopped (optional)

2 to taste Lime wedges (for serving)

Guacamole

3 units ripe Hass avocados, peeled and pitted

2 tbs ReaLime juice

1/4 cups red onion, very finely diced

1 tsp jalapeño, seeded and minced

2 tbs Fresh cilantro, chopped

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1/2 cups roma tomato, seeded and small diced (optional)

Dos Equis Beer Cheese Dip

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups Dos Equis (or other amber lager)

1/2 cups whole milk

1 1/2 cups sharp cheddar, finely shredded

1/2 cups pepper jack, finely shredded

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1/2 tsp hot sauce (optional)

1/4 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs chives or green onions, sliced (for garnish)

To Serve

8 cups tortilla chips

16 slices warm pita or baguette slices (optional)

Method

Chili con Queso

Sauté aromatics

Melt butter in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the diced jalapeño and minced garlic and cook another 1 minute until fragrant.

Make roux and add milks

Stir in the flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the whole milk and evaporated milk until smooth and slightly thickened, about 2–3 minutes over medium heat.

Add cheeses and seasonings

Lower heat to low. Add shredded cheddar/Monterey Jack a handful at a time, stirring until fully melted and smooth. Stir in softened cream cheese until incorporated. Add drained diced tomatoes with chiles, chili powder, cumin, salt, and black pepper. Keep the mixture on the lowest heat and stir frequently; avoid boiling to prevent cheese from separating.

Finish

Taste and adjust seasoning. Stir in chopped cilantro if using and a squeeze of lime. Transfer to a warm serving bowl and keep warm over very low heat or a small insulated dish until serving.

Guacamole

Prep avocados

Halve, pit and scoop the avocado flesh into a medium bowl. Using a fork or potato masher, mash to a mostly smooth but slightly chunky texture, leaving some small pieces for texture.

Combine and season

Add lime juice immediately and mix to slow browning. Fold in finely diced red onion, minced jalapeño, chopped cilantro, and diced tomato if using. Season with salt and black pepper, taste and adjust lime and salt as needed.

Rest and serve

Cover tightly with plastic wrap pressed onto the surface (to minimize browning) and refrigerate if not serving right away. Bring to room temperature 15 minutes before serving and transfer to a serving bowl; garnish with an extra sprinkle of cilantro or a lime wedge.

Dos Equis Beer Cheese Dip

Make beer béchamel

In a medium saucepan melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the beer until smooth, then whisk in the milk. Bring just to a simmer while whisking, cooking until the mixture thickens slightly, about 3–4 minutes.

Add cheeses and flavorings

Reduce heat to low. Add shredded sharp cheddar and pepper jack a handful at a time, whisking or stirring until melted and smooth. Stir in Dijon mustard, Worcestershire sauce, hot sauce if using, smoked paprika, salt and black pepper. Keep on low heat and avoid boiling to prevent graininess.

Finish and garnish

Taste and adjust seasoning. If the dip is too thick, whisk in up to 2 tablespoons additional beer or milk to reach desired consistency. Transfer to a warmed serving bowl and garnish with sliced chives or green onions. Serve warm.

To Serve

Arrange the three dips in separate bowls on a platter with tortilla chips and optional warm pita or bread slices. If serving buffet-style, keep the cheese dips warm in small slow cookers or over a double boiler. Provide small spoons for each dip and lime wedges alongside the guacamole and queso.