Reviewed: Aug. 19, 2009

This was simple and delicious. I used cream cheese in place of the sour cream.

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KimChi Mott-Smith

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Reviewed: May 9, 2009

When prepared as written, this recipe was rather bland. I added 1/4 cup salsa, 2 tb chopped cilantro, salt, 1 tsp habanero sauce, and fresh lime juice.

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Lyndsae

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Reviewed: Mar. 25, 2009

This recipe was really simple and I had all the ingredients on hand. I used fat free sour cream and 2% sharp cheddar cheese.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

This is SOOOO good! I made it for a Superbowl party and couldn't stop eating it! I wanted something without processed cheese and this was so easy to make! I will definitely make this again and again.

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emsaad

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Reviewed: Dec. 18, 2008

Thank you for a cheese dip that doesn't use Velveeta!!! This was great! The consistency was perfect. Next time I will add lots more salsa, just because I like a cheese AND salsa dip better, but that's just personal preference.

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Annie C

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Reviewed: Jul. 11, 2008

I've been looking for a good queso dip and this was perfect. I put a bit of my own spin on it and added more sourcream, cheese, and salsa to taste. It turned out great. My boyfriend said this was the best nacho dip he has ever had.

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Katie

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: May 28, 2008

This is a really easy recipe... I also changed the recipe I added a little more cheese and salsa... it was VERY YUMMY!!!

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scadyooper

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Reviewed: Apr. 27, 2008

Awesome recipe and I appreciate the fact that it doesn't ask for processed cheese. I used flour instead of cornstarch as well.

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moonworship

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Reviewed: Jan. 14, 2008

I found this recipe to be a good jumping point for the queso I wanted to make. I used a tex-mex cheese blend (and about twice the amount prescribed by the recipe)instead of cheddar, for a spicier flavor. As well, I used flour in substitution for cornstarch and twice the salsa. All in all, not quite as spicy as I would have liked, but I will definitely use this as a base and experiment with it in the future.

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love_kitchen

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Jan. 1, 2008

This was just ok. I added about 5 times the salsa called for and it was still pretty bland, so added hot sauce, this still didn't do much, so it's good if you don't like a lot of heat, but didn't satisfy me or my family. Also, I took it to a New Year's Eve party, by the time I got it to the party it had a hard layer on top and when I reheated it, it just got glumpy, maybe Velveeta is the way to go or maybe no cornstarch, I'm not really sure why that was needed. I may use this as a starting point again, but I'll definitely change it. It ended up getting thrown out at the end of the night after hardly being touched.

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Caroline

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Reviewed: Dec. 6, 2007

Really really yummy. Not nearly as good the next day, best right off the stove.

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AliDot

Cooking Level: Intermediate

Home Town: Peabody, Massachusetts, USA

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Reviewed: Aug. 1, 2007

Pretty good - after I made a few changes. I used flour in place of the cornstarch (didn't have any on hand), added a bit of garlic when I added the sour cream, and also added about a half cup of Montery Jack cheese and a dash of paprika. Yummy!!

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Jessie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Broadview Heights, Ohio, USA

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Reviewed: Oct. 22, 2006

Excellent and simple. Once you've figured out how easy cheese sauce is with real cheese, you'll never use velveeta again. Excellent recipe!

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TOCONNELL75

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Reviewed: Sep. 22, 2006

This cheese dip was wonderful! I used it as one of my dips for southwestern egg rolls and it worked well with it.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Sep. 3, 2006

We usually use Velveta but we were out. We had all the ingredients for your dip and were presently surprised with the taste! We did add more salsa than the recipe called for. I would like to think it is healthier than Velveeta too. THANKS!

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JAMfam

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Reviewed: Jun. 4, 2006

Very good...I did use 1/2 sharp cheddar and the other 1/2 was velvetta to get a smoother consistency. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 4, 2006

I agree with the person who said it would be good with bread. I think it would be excellent on bruschetta.

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Chrissycook

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2005

I changed quite a bit in this recipe as I did not have any cornstarch or sour cream. I did the Tb butter, a little less than 1/2 cup ranch dressing, 1/2 cup milk, and 1 1/2 Tbs of flour as a substitute suggestion for the cornstarch I got from a book. I mixed this and cooked it on low/med-low until hot and bubbly. Added 1 1/2 cups cheese and 1/4 cup hot salsa. It was DELICIOUS!!!!!! Great with my chips and beans! YUM YUM!!

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KEI8HT

Cooking Level: Intermediate

Living In: Midland, Texas, USA

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Reviewed: Jan. 18, 2005

It was too sour cream tasting for us. We added more salsa too and it was good. Just needs to be a little less sour cream!

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SPENCERSMOM1

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Reviewed: Jan. 2, 2005

This blended very well, but lacked on flavor. If I were to do it again, I'd use twice as much cheese and a sharp one at that. Someone else said it made a fluffy dip. I agree. I would have preferred that sort of consistency on bread or crackers, but not for tortilla chips.

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VICKEYA

Cooking Level: Expert

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