Everything you need to know about eating and cooking with curds
Hi everyone! I'm trying to perfect a homemade version of the queso dip they serve at most Tex-Mex restaurants. Yes, I know the quick version: open a can of Ro-Tel tomatoes and stir into melted velveeta. Yuck.
I would like to make it without using Velveeta or other hyper processed cheese. Is this even possible? Any and all recipes/ suggestions would be ever so appreciated. :-)