Smokey Hickory Queso Dip

Mexican Cheese Dip | Serves 10 | Prep: 5 minutes | Cook: 10 minutes

Give classic queso dip a delicious smoky twist with Wright’s Liquid Hickory Smoke. This creamy, cheesy Mexican-style dip is perfect for corn chips, nachos, tacos, parties and BBQ gatherings.

Ingredients
2½ cups (tightly packed) cheddar cheese, freshly shredded
1 tbsp cornflour / cornstarch
½ tbsp (10g) unsalted butter
1 large garlic clove, finely minced
¼ small white onion, very finely chopped (about ¼ cup)
375g / 13 oz evaporated milk (1 can)
1 small tomato, finely diced (about ¾ cup)
¼ tsp each onion powder, garlic powder and cumin
113g / 4 oz can chopped green chilli, fire roasted
3 drops Wright’s Liquid Hickory Smoke
¼ cup fresh coriander / cilantro, finely chopped
2–3 tbsp milk, as needed to adjust consistency
Salt, to taste

Instructions
1. Toss the cheese and cornflour

Place the shredded cheddar cheese and cornflour in a bowl. Toss until the cheese is evenly coated.

2. Melt the butter

Melt the butter over medium heat in a large saucepan or small pot.

3. Sauté the garlic and onion

Add the garlic and onion. Cook slowly for about 3 minutes, until the onion is translucent but not browned. Add the diced tomato, including the juices, and cook for another 2 minutes until slightly softened.

4. Add evaporated milk, cheese and Wright’s Liquid Hickory Smoke

Add the evaporated milk, shredded cheese and 3 drops of Wright’s Liquid Hickory Smoke. Stir in the chopped green chillies, onion powder, garlic powder and cumin.

5. Melt until smooth

Stir gently until the cheese melts and the mixture becomes a smooth, silky sauce. Avoid boiling.

6. Add salt to taste

Season with salt according to taste, depending on the saltiness of the cheese used. Stir through the chopped coriander.

7. Adjust consistency

Stir in 2–3 tablespoons of milk, adding a little more if required, until the dip reaches your preferred consistency. The dip will thicken as it cools.

8. Serve

Remove from the heat and serve warm or at room temperature with corn chips, nachos, tacos or your favourite BBQ snacks.

9. Store

Store refrigerated in an airtight container for up to 5 days. The dip will become thicker when chilled. Reheat gently in the microwave or saucepan, adding a small splash of milk and stirring until smooth.

Smoky Hickory Tip

Wright’s Liquid Hickory Smoke is concentrated, so 3 drops is all you need to add a delicious subtle hickory BBQ flavour to this creamy queso dip.