Salsa Con Queso
Salsa Con Queso might be the most nostalgic dip out there for me. My family and I used to make this using only a block of Velveeta cheese (aka “American Cheese”) and a jar of salsa on our family camping trips. We would all huddle around the pot and devour it in minutes! That might forever be my favourite recipe (strictly from a nostalgic point of view), but this fancified version is pretty darn delicious!
The Wine Pairing
Pairing this Salsa Con Queso with a deliciously oaky Rioja Reserva is nothing short of wine pairing magic. The Spanish Chorizo and Manchego with the Spanish wine is perfection on its own (because what grows together, goes together!) but the addition of salsa and smoked cheddar brings this one to a whole new level. The smoky cheese perfectly matches that classic Rioja smokiness, which comes from aging the wine in oak barrels, and the combination of the rich fatty cheese and acidic salsa help to soften the wines tannins while further amping up the flavour.
My Wine Recommendation
I recommend the Coto de Imaz Rioja Reserva from Rioja Alavasa, Spain. Made from 100% Tempranillo and aged 18 months in oak casks, this comforting red wine is an absolute flavour bomb. The oak-derived flavours of cedar, vanilla, sweet baking spice, tobacco smoke, and cocoa come through first, followed by sweet ripe cherries and red plum. This wine is on the bigger and bolder side, but has lovely soft tannins (another product of the oak aging) and enough acidity to keep it refreshing and palate cleansing! Bonus that it’s affordable and accessible as well!
Buy it here!!
Salsa Con Queso
Ingredients
Instructions
- Melt butter in a medium saucepan over medium heat. Add garlic, onion, chorizo, and green chilis. Sauté for 3-5 minutes or until onions and garlic soften.
- Reduce heat to low. Add flour and stir to combine, followed by 1/2 cup milk. Mixture should thicken right away. Add more milk as needed (in small increments) to reach a thickened but liquidy consistency.
- Add both Manchego and Cheddar cheese 1 cup at a time, stirring until smooth in between each.
- Remove from heat and add salsa. Blend until smooth using an immersion blender or by transferring to a high-speed blender. (NOTE: If your cheese mixture is too hot when you add the salsa it may curdle. This won't affect the taste and can be 'fixed' by blending!). If desired, re-heat your dip on the stove after blending so that it's nice and hot when you serve it!
- Pour into your favourite dip dish and garnish with more chorizo, green chilis, and fresh cilantro. Enjoy immediately with tortilla chips and Rioja!
