White Queso

Despite my love of queso (and I really do love it), I had never tried white queso. To me, it just appeared bland and uninteresting. I was so happy to be wrong. After a friend told me that white queso was her favorite kind, I had to investigate, discovering this recipe in one of my favorite books Queso! by Lisa Fain, that I reviewed here.

This dip is as delicious as it is easy, and I mean stupidly easy, and who doesn’t like a recipe like that? I am never without cream cheese, and now I will never be without evaporated milk and green chilies, because these three ingredients are all it takes to put this wonderful dip together that you can enjoy on your own, or serve to company. I took this recipe over the top by chopping up Hatch Green Pecans to put on top. Oh, momma!

I tend to like less traditional dippers, and found my absolute favorite were wedges of apple. Dip whatever you like. Also feel free to take a cookie scoop, and pile a hefty mound on top of a freshly cooked burger. Sensational!

White Queso

From Queso!

1 8-oz. pkg. cream cheese, softened
2 5-oz. cans evaporated milk
1 5-oz. can chopped green chilies (mild or hot, your choice)
1 tsp. Kosher salt

In a medium saucepan over low-medium heat, whisk together the milk and cream cheese until smooth and creamy (about 5 minutes). Stir in green chilies and salt, and pour into a serving dish. Serve with chips or slices of apple.

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Sorrel & Watermelon Salad with Feta

I always enjoy my little deck potager, but never so much as when the vegetable drawer in the fridge is relatively bare and I'm looking for a refreshing starter for dinner. I'm growing sorrel this year -- a first for me -- and was delighted to find that, unlike many leafy greens, its growing cycle extends well beyond spring. In fact, it seems to thrive in summer weather. 

I made great use of it last evening when I created this cool and refreshing watermelon and feta salad. Talk about easy!  Three ingredients, attractively layered on a plate, and drizzled with homemade poppyseed dressing. If you're short on time, a purchased poppyseed dressing would work just as well. It was well received at dinner, but would also make an excellent side salad for a special lunch. Cool, crisp, and easy, it's the perfect summer salad.

Poppyseed Dressing

1/3 cup granulated sugar

1/2 cup raspberry vinegar

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon grated yellow onion

1 cup canola oil

1 tablespoon poppy seeds

In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds. 

This post is linked to:

Foodie Friday

Food on Friday

Show and Tell Friday 

Friday Unfolded
Fridays Flash Blog

Simple and Sweet Fridays