It had occurred to me that I’ve never reviewed a Queso Dip. So, bent on righting this obvious wrong, I stopped by at Heather’s Heat and Flavor. I finally settled on Xochitl: Hot Chipotle Queso Dip. I’ve had some of their stuff before and liked it so this was the most logical choice (their Habanero Salsa is to die for and it’ll burn you nice and good…you can read Chuk Hell’s review of it right here).

Xochitl: Hot Chipotle Queso Dip Ingredients: Aged cheddar cheese sauce, tomatoes, tomato puree, water, Chipotle Peppers, garlic, enzymes, cream, lactic and citric acid, extra virgin olive oil, sea slat, glucono-delta-lactone.

First off, I must note that this is the thinnest constancy I think you can get away with and still call it a Queso Dip. I wouldn’t call it runny, but you won’t have to heat it up to get it to come out of the bottle. One of the things the constancy here allows you to notice is there are junks of peppers and tomatoes and garlic speckled throughout the sauce. Good color too, along the lines of a nice dark orange.

There’s a very large tomato presence right up front and the more and more you eat of this the more the tomato flavor builds up. This isn’t a bad thing but one would expect the first thing that would hit your taste buds would have been the cheese. Next comes the creamy cheddar cheese flavor which them melts into a smokey flavor from the Chipotles. There is a slight hint of the sea salt but it doesn’t seem like too much and pairs well with the cheddar. The garlic comes in on the backend which is usually where I expect it to show up.

The heat on this isn’t what I would describe as hot though, especially since only Chipotles are used. But I will say that it has more of a tingle than most commercially available sauces and a great taste to match. I ended up using a 1/4 of a bottle on two Belgium Pretzels at Willoughby Brewing Company.

Taste: 8, Heat: 5.2