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Restaurants›Taco Libre North St. Augustine›Med- Queso Dip Recipe

Med- Queso Dip Recipe

Name: Taco Libre North St. Augustines Med- Queso Dip Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cups whole milk; 0.5 cups half-and-half; 2 tbs unsalted butter; 2 tbs all-purpose flour; 3 oz cream cheese (softened); 1 cups aged white cheddar, finely shredded; 0.75 cups fontina or kasseri, finely shredded; 1 tbs extra-virgin olive oil; 2 tsp garlic, minced; 1 tbs shallot, finely minced; 1 tsp lemon zest; 1 tbs lemon juice; 0.25 cups diced sun-dried tomatoes (oil-packed, drained and chopped); 0.25 cups Kalamata olives, pitted and chopped; 0.25 cups roasted red pepper, finely chopped; 2 tbs fresh parsley, chopped; 1 tbs fresh dill, chopped; 0.5 tsp smoked paprika; 0.5 tsp dried oregano; 0.25 tsp red pepper flakes; 0.75 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs water (or reserved pasta cooking water) to thin if needed; 4 cups warm pita chips, crudités or toasted baguette slices; 1 tbs extra chopped parsley for garnish; 1 tsp drizzle extra-virgin olive oil (optional)

Inspired by Taco Libre North St. Augustine

Time35m

Serves6

Make Med- Queso Dip Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Queso Base

1 cups whole milk

1/2 cups half-and-half

2 tbs Unsalted butter

2 tbs 00 bread flour

3 oz cream cheese (softened)

1 cups aged white cheddar, finely shredded

3/4 cups fontina or kasseri, finely shredded

Mediterranean Flavorings

1 tbs extra-virgin olive oil

2 tsp Garlic, minced

1 tbs shallot, finely minced

1 tsp Lemon zest

1 tbs ReaLemon lemon juice

1/4 cups diced sun-dried tomatoes (oil-packed, drained and chopped)

1/4 cups Kalamata olives, pitted and chopped

1/4 cups roasted red pepper, finely chopped

2 tbs Fresh parsley, chopped

1 tbs fresh dill, chopped

Seasoning & Finish

1/2 tsp Smoked paprika

1/2 tsp Dried oregano

1/4 tsp Red pepper flakes

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbs water (or reserved pasta cooking water) to thin if needed

To Serve

4 cups warm pita chips, crudités or toasted baguette slices

1 tbs extra chopped parsley for garnish

1 tsp drizzle extra-virgin olive oil (optional)

Method

Prep

Shred the cheeses finely so they melt smoothly. Drain and chop sun-dried tomatoes if oil-packed; pit and chop Kalamata olives; finely chop roasted red pepper, parsley and dill. Measure and have dairy at hand.

Mediterranean Flavorings

Sauté aromatics and combine mix-ins

Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium heat. Add the minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown. Stir in the sun-dried tomatoes, chopped Kalamata olives, and roasted red pepper; cook 1 minute to warm. Remove from heat and stir in lemon zest, lemon juice, chopped parsley and dill. Set this mixture aside.

Queso Base

Make a smooth roux and milk base

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. When melted and foaming, whisk in 2 tablespoons all-purpose flour and cook for 1–2 minutes, whisking constantly, until the raw flour smell is gone and the mixture is slightly nutty but not browned.

Gradually whisk in 1 cup whole milk and 1/2 cup half-and-half, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook 2–3 minutes until it thickens slightly and coats the back of a spoon.

Incorporate cheeses

Reduce heat to low. Cut 3 ounces softened cream cheese into pieces and whisk into the warm milk mixture until smooth. Add the shredded aged white cheddar (1 cup) and shredded fontina (3/4 cup) in small handfuls, stirring and allowing each addition to melt before adding more. Keep the heat low — avoid boiling to prevent grainy separation.

If the sauce seems too thick, whisk in up to 2 tablespoons water (or reserved pasta water) a tablespoon at a time to reach a smooth, dip-like consistency.

Finish & Season

Stir the sautéed Mediterranean flavorings into the cheese sauce. Add 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning — add more salt, lemon juice, or red pepper flakes as desired.

Keep the dip on the lowest heat or transfer to a warm serving dish. If serving later, rewarm gently over low heat or in a 200°F (95°C) oven covered, stirring occasionally. If the sauce separates or becomes grainy after reheating, whisk in 1 tablespoon warm milk to smooth it.

Serve

Transfer the Med-Queso Dip to a shallow bowl. Garnish with the extra tablespoon chopped parsley and an optional drizzle of olive oil. Serve immediately with 4 cups of warm pita chips, crudités, or toasted baguette slices for dipping.