She Strengthens

Fusion Frenzy: Indian-Mexican Queso Dip

Imagine a flavor profile that combines the warmth of Indian spices with the creaminess of Mexican queso. Sounds unusual, but trust us, it’s a game-changer. This innovative dip from Lisa Fain’s cookbook, Queso, proves that processed cheese can melt beautifully with cumin, paprika, and cayenne, creating a unique harmony of flavors.

The Spicy Chutney Component

The chutney is where the magic happens. With a bold blend of garlic, cilantro, jalapeño, and ginger, this condiment adds a depth of flavor that complements the queso perfectly. A hint of unsweetened flaked coconut and a squeeze of lime juice balance out the spiciness, making it a refreshing twist on traditional queso accompaniments.

Dipping Options Galore

Why stick to tortilla chips when you can try something new? Pappadams make an excellent substitute, adding a satisfying crunch to your snacking experience. If you’re feeling adventurous, pair this dip with Chilled Chile con Queso with Avocado or Spinach Queso Blanco for a flavorful triple threat.

Easy Peasy Recipe

This recipe yields 4-6 servings and takes a mere 15 minutes to prepare. Yes, you read that right – 15 minutes!

Ingredients

For the chutney:

• 2 jalapeños, seeded and chopped
• 2 cloves garlic
• 1/2 cup fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon unsweetened flaked coconut
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt
• Pinch of ground ginger

For the queso:

• 1 pound brick processed cheese, cubed
• 1/2 cup whole milk
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• Cilantro leaves, for garnish
• Tortilla chips, for serving

Instructions

1. Make the Chutney: Blend the jalapeños, garlic, cilantro, olive oil, lime juice, coconut, cumin, salt, and ginger in a food processor or blender until smooth. Taste and adjust the seasonings as needed.
2. Make the Queso: Combine the cheese, milk, cumin, paprika, and cayenne in a medium saucepan. Cook over low heat, stirring until the cheese has melted. Taste and adjust the seasonings as needed.
3. Assemble and Serve: Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Top with the chutney and garnish with cilantro leaves. Serve warm with tortilla chips or pappadams.

Reprinted with permission from Queso by Lisa Fain, copyright © 2017. Published by 10 Speed Press. Photograph courtesy of Aubrie Pick.