Trail Cooking

One Pot Somewhat Queso Dip

Queso dip is always popular if you love cheese – and are willing to carry the weight. I set out to work on a queso dip of sorts, that used dried cheese powder versus lumping a brick o’ Velveeta into the pot (which yeah, that does work just fine…but after a few bites I need a glass of water. Velveeta is just over powering!) or carrying heavy grated cheese.

I call it “somewhat” because sure, it isn’t authentic and all, but hey, it tastes good and is high in fat/calories, making it an excellent choice for winter trips. I don’t like cumin, which is often added, so I left it out. If you like it, add a good pinch.

One Pot Somewhat Queso Dip

Pack in a snack bag:

Pack in a snack bag:

Also take:

  • ¼ cup unsalted butter


Add 3 Tablespoons water to the dried vegetable bag. Seal and let rehydrate for 15 to 30 minutes.

Add the milk and cheese bag to a small pot (HAA or nonstick preferably), with ¼ cup water and the butter. Add in the hydrated vegetables.

Heat over a low flame until the butter has melted and the dip is simmering, stirring often.

Serve with tortilla chips or use in trail burritos, over rice or however it sounds good to you.


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