DOMINOS JALAPENO DIP

2016-04-08
  • Yield : 1 cup
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

The thing with making cheese sauce and dips at home is that it can be a little tricky some times you think it’s the right consistency and when it cools down it turns into a lump and sometimes its totally opposite i.e. its quite liquid … Anyway in this episode I have try to explain how to correct those issues and obviously How To Make

DOMINOS JALPENO DIP (‘’,)

 

Recipe For Cheese Dip with CHEESE SLICES:

45 gms/ 3 White Cheddar Cheese Slices

3.5 gms / 1 tsp Milk Powder

48 gms / 1/4th Cup Whole Milk or Full Cream Milk

12 gms / 1 Tbsp (cold) Salted Butter

1 tsp Chopped and Pickled Jalapenos

 

Recipe For Making Cheese Dip With PROCESSED CHEESE: 

50 gms/ 2 cubes processed cheese

3.5 gms / 1 tsp Milk Powder

48 gms / 1/4th Cup Whole Milk or Full Cream Milk

12 gms / 1 Tbsp (Cold) Salted butter

1 tsp Chopped and Pickled Jalapenos

 

 

NOTE: CHEESE SLICES I HAVE USED

  • Kraft Cheddar Cheese Slice
  • Go White Cheddar Cheese Slice
  • Amul Cheese Slice

 

INSTRUCTIONS TO MAKE THE VIDEO:

 

KEY POINTS:

  • Try to make the cheese dip by weight and not by volume.
  • Cheese dip can be kept in the chiller for 10 days
  • If the sauce becomes very thick add more milk and if its thin add more cheese 
  • Processed cheese cube dont have a lot of salts added in them so the results will vary.
  • YOU NEED TO CHILL THE CHEESE DIP BEFORE YOU USE IT..
Related Recipes:
  • PAN PIZZA in 15 minutes

  • Chicken Pakora or Pakoda

  • McDonalds Masala Grill Chicken Wrap / Chipotle Grill Chicken Wrap

  • McDonalds Chipotle Mayonnaise

  • VEGETABLE CHEESE SHOTS

Leave a Reply

Your email address will not be published. Required fields are marked *