Queso Dip

A customer emailed me asking is Thrive FD Cheeses could be used for cheese dip since she wasn't a fan of "V" .
I posted the question on the Thrive consultant board and got a couple sources for cheese dip.

Well I really like fast, easy one step recipes.
So here is what I did.

   1    Cup   THRIVE FD Ground Beef
1/4    Cup   THRIVE FD Sausage Crumbles
1/2    Cup   THRIVE FD Cheddar Cheese
1/4    Cup   THRIVE FD Monterrey Jack Cheese
1/2    Cup   THRIVE Sour Cream Powder
   1    TBL   THRIVE FD Onions
   2    TBL   THRIVE FD Green Chili Peppers
1⁄4    Cup    THRIVE FD Red Bell  Peppers
1/2    Pack  Taco Seasoning
3/4    Cup   Water

I put it all in a pint jar just to see how it fit, but my photo was tooo fuzzy to post.
Next time I mix up I'll take photos in the jar again.
I mixed it well, in my oven safe 5" x 2.5" Corelle dish and let it set for a few minutes.
Then I stirred it again to be sure the lumps all got dissolved.
I popped it into the oven at 350 for 15 min.  I stirred it about 1/2 way thru as well.

This is officially an dangerous recipe for us.
I tried it the first night experimenting to see if it would work as well if I skipped all the steps and just dumped it together. Then the next night my hubby wanted to try some.
So I did it again and he was impressed that we had Queso for 2 in about 20 minutes.
I think you could stretch it with less meat, or more cheese blend and water - but my hubby said he liked it just fine the way it was. So now that I have used all the cheese I am off to order it again.

 ~ Lou Ann

Here are the 2 recipes I sourced my recipe from - give them a try as well.

Queso Dip by Todd Leonard CEC
Prep Time  20 minutes   Yield  4 servings

1⁄2 c thrive cheese blend
1⁄4 c thrive sausage crumbles (fd)
  2 T thrive green chili peppers
1⁄4 c thrive red bell peppers
1⁄4 c thrive shredded cheddar cheese, reconstituted
1⁄2 c heavy cream
  2 c thrive instant milk, reconstituted
1⁄4 t chili powder
1⁄4 t cumin
  1 T cholula hot sauce
  1 t thrive iodized salt
  2 T butter, melted
 2 T thrive white flour
 1 T thrive freeze dried onions
Cook butter and flour together to form a roux. Combine milk, cream, cheese, peppers, sausage, chilies, and onions and bring to a simmer. Once simmering, sprinkle in cheese blend while whisking constantly. Add roux and stir to incorporate; allow to simmer for an additional 3 minutes. Fold in tomato dices and seasonings.


TACO DIP by Leigh Ann Pettit
4 Cups THRIVE Freeze Dried Ground Beef
1 Cup THRIVE Freeze Dried Sausage Crumbles
2 Cups THRIVE Freeze Dried Cheddar Cheese*
1 Cup THRIVE Freeze Dried Monterey Jack Cheese*
2 1/2 Cups THRIVE Sour Cream Powder + 2 Cups Water Whisked Together
2 Packs Taco Seasoning

Preheat oven to 350 degrees.  Combine meat and taco seasoning in a large pot and fill with water until meat is just covered (4 1/4 Cups).  Bring pot just to boiling and simmer for 3-5 minutes.  Once meat is rehydrated remove from the stove.  Drain any remaining water from the meat.  Mix meat, cheese and sour cream and pour into a 9" x 11" baking dish.  Bake for 10 minutes.
Note: This recipe makes enough for a large crowd.  For a group of six I divided this recipe by four.


* CHEESE RECONSTITUTION Todd C. Leonard, CEC | Serves: 8 | Prep Time: 4 min
2 cups THRIVE Cheese (FD)
½ cup cold water

1. Place the THRIVE cheese in a glass bowl.
2. With a spoon, lightly stir cheese while drizzling cold water over the cheese.
Stir continuously until all the water is incorporated into the cheese.
3. Water should just barely start to collect on the bottom of the glass bowl.
This is a sign that the cheese has absorbed enough water.
4. Place cheese in a zip lock bag and store in refrigerator overnight or for several hours before use.
Note: Cheese will last up to 8 days in refrigerator.
Continue to reconstitute cheese, as you need it, following these simple steps.
Adjust quantity for individual needs.