Dip caliente de quesos

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Dip caliente de quesos. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Dip caliente de quesos is one of the most well liked of recent trending meals on earth. It's easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Dip caliente de quesos is something which I've loved my entire life.

Many things affect the quality of taste from Dip caliente de quesos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dip caliente de quesos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dip caliente de quesos is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Dip caliente de quesos estimated approx 30 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Dip caliente de quesos using 11 ingredients and 6 steps. Here is how you cook that.

Esta salsa en la que se puede mojar palitos de verduras crudas, panes o tacos, se sirve caliente y resulta ideal para compartir, acompañada de otras salsas como el guacamole, para una tarde dipeando #mineveraporcolores

Ingredients and spices that need to be Prepare to make Dip caliente de quesos:

1. 200 gr. queso Edam
2. 100 gr. queso mimolette
3. 1 bote pequeño pulpa de tomate
4. 150 ml. nata fresca espesa
5. 2 cebollas pequeñas
6. Cilantro o perejil
7. Pimentón
8. Pimienta cayena molida
9. Pimienta negra molida
10. Aceite de oliva
11. Sal

Instructions to make to make Dip caliente de quesos

1. Pelar y cortar finamente las cebollas. Poner una cacerola mediana al fuego con un poquito de aceite de oliva y echar las cebollas picadas. Sofreír a fuego medio-bajo.
2. Mientras se sofríen las cebollas, rallar los quesos.
3. Una vez la cebolla esté transparente y suavecita, incorporar a la cacerola los quesos y la nata, removiendo hasta obtener una crema suave.
4. Sin retirar del fuego, incorporar a la crema de queso 5 cucharadas de la pulpa de tomate y aderezar con una pizca de pimienta cayena, a gusto del cociner@. Dejar que cueza a fuego suave durante 5 minutos. Salpimentar.
5. Servir caliente, decorado con cilantro o perejil picado y pimentón.
6. Para el guacamole hacen falta 2 aguacates que aplasté con un tenedor, se le añade el zumo de 1 lima, 1/2 diente de ajo picado, 1/2 cebolla roja picada (es más dulce que la blanca), 1/4 de 1 tomate en cuadraditos pequeños, una pizca de pimienta cayena molida, cilantro o perejil picado, sal y un hilito de aceite de oliva.

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