Got Extra Queso De Bola? Use It to Make This Cheesy Dip

Make a gooey dip using leftover queso de bola!

IMAGE Dairy Darilag

Pinoy Christmas culture means two things: titas who call you fat (but give you money to make up for it), and Noche Buena leftovers that will make up the bulk of your meals until the New Year rolls around. The latter is a challenge in itself—how do you use your leftovers to make delicious and creative meals and snacks that don’t feel repetitive?


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Since we know that you have several balls of queso de bola stacked on your counter or in your refrigerator, we picked out the perfect recipe that will put all that salty cheese to good use. Make a cheesy dip that you can munch on with chips, toast, and leftover ensaymada. Smart, huh? It’s a simple one—you most likely already have all the needed ingredients on hand. Here’s the recipe:


Queso de Bola Dip with Toasted Ensaymada Recipe

Yield 8


2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups fresh milk

2 1/2 cups queso de bola, grated, plus more to top

8 to 10 ensaymada, store-bought, cut into cubes

1 Melt butter in a saucepan over medium heat. Sprinkle flour and cook for 1 minute. Slowly add milk and bring to a simmer.


2 Add queso de bola and stir continuously until completely melted.


3 Meanwhile, place ensaymada cubes on a parchment-lined baking sheet. Toast in a toaster oven or in an oven preheated to 350ºF until golden, about 5 minutes. Set aside.


4 Pour queso de bola dip into a serving bowl. Top with grated queso de bola. Serve with ensaymada cubes on the side.



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