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Ruby Tuesday Queso Dip

By Todd Wilbur


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Menu Description: "Smooth and spicy cheese dip. Served with unlimited crisp tortilla chips."

Many who have tried the original say it's the best queso dip they've ever had, so I had to get on the case. Talking to a store manager I found out that the dip is made with American cheese and a little parmesan, but the rest of the ingredients were going to have to be determined in the underground lab. When I got down there—using the elevator hidden in a fake outhouse in the corner of a vacant lot—I immediately rinsed the dip in a strainer and discovered bits of spinach, onion and two kinds of peppers. The red pepper, which is responsible for the kick, appeared to be rehydrated dry peppers. It looks like they're red jalapenos, but since the red ones can be hard to find I chopped up some red Fresno peppers and the dip tasted great—full of flavor with a nice spicy kick. Just be sure to remove the inner membranes and seeds from the peppers before you mince them up, or your cool dip may end up packing a lot of heat.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Queso Dip
  • 1 tablespoon vegetable oil
  • 1/4 cup minced red Fresno or red jalapeno pepper (about 3 peppers)
  • 2 tablespoons minced white onion
  • 2 tablespoons chopped canned mild green chile
  • 2/3 cup whole milk
  • 1/2 cup sour cream
  • 12 slices American cheese
  • 1/4 cup La Victoria medium taco sauce
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh spinach
Serve with
  • Tortilla chips
  • Do This
    • Restaurant/Brand
      Ruby Tuesday
    • Instructions

      1. Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add red pepper, onion, and canned chile and saute for 5 minutes. Be sure to remove the seeds from the red peppers before you minced them.

      2. Stir in the milk and sour cream. Add American cheese and stir until the cheese is melted.

      3. Add the remaining ingredients, reduce heat to medium/low and cook for 15 minutes, stirring often, until thicker. If the mixture begins to bubble reduce heat.

      4. Spoon queso dip into a serving bowl and serve with tortilla chips for dipping.

      Makes 2 1/2 cups.

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