DOMINOS JALAPENO DIP

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 / 1/4^th 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..