Gourmet Chips & Guero Queso
You must make dill salt now. Follow the first step in this recipe, and let it sit, in waiting, while you dream of how good this is going to be. You can add this dill salt to soups, marinades, salad dressings, or to roast vegetables. You won’t be sorry!
This is a fabulous addition to your repertoire. The queso in this dip is actually cream cheese instead of nacho cheese (hence the title, white cheese, as in Caucasian cheese). I love word play;)
I invented this to impress my brother because he doesn’t like dill and capers (he thinks), however I thought I’d trick him into trying them…and he LOVED IT!
Gourmet Chips & Guero Queso (wear-o kay-so)
Serves 4 as an appetizer
½ C sea salt or kosher salt
10 sprigs fresh dill
10 corn tortillas
1 C vegetable oil, for frying
1 package Cream Cheese or Neufchatel
¼ large carrot, chopped fine
20-30 capers chopped, with about 1 tsp. caper juice
1 tsp. chopped parsley (dry is fine)
1-2 tsp. water
2 -3 days ahead of time, mix sea salt with dill in a small container.
This will make the salt taste surprisingly dilly, and will actually preserve the dill.
When ready to eat, bring cream cheese or Neufchatel to room temperature, and add chopped carrots, chopped capers and the caper juice, chopped parsley, and water, one tsp. at a time to make a smoother dip. Add some dill salt if the dip is not salty enough, but the caper juice should suffice. Let the dip flavors develop while you make the chips.
Bring oil to 350 degrees in a deep pot, and monitor its temperature with a candy thermometer. Cut corn tortillas in 4 equal parts, and fry, in small batches until golden brown. These chips become crispy before they change color, so make sure not to over brown them. Drain them on napkins or paper towels, and sprinkle with dill salt immediately.
Enjoy, and leave me a comment already!
Tags: capers, chips, cream cheese, dill salt, queso