Queso Blanco Dip Recipe
The best Queso Blanco Dip is lusciously creamy, yet somehow light and fluffy. It’s begging to be scooped up onto a wedge of tortilla chip. It's that appetizer so hard to resist!
Servings 3 cups
Calories 220kcal
Ingredients
- 2 Tablespoons unsalted butter
- ¼ poblano pepper seeded and finely chopped
- 1 serrano pepper seeded and finely chopped
- ¼ white onion finely chopped
- 1 garlic clove minced
- ½ roma tomato finely chopped
- 1 ½ cups to 2 cups evaporated milk
- ¼ teaspoon salt or more according to taste
- 5 oz aged monterey jack cheese shredded
- 5 oz white cheddar shredded
- ½ teaspoon ground chipotle pepper optional
Instructions
- To a medium pot, add the butter over medium heat. When the butter starts to get hot, add the poblano & serrano pepper, onion and garlic. Saute for 1 to 2 minutes to soften. Then add the tomato and saute for 1 more minute.2 Tablespoons unsalted butter, ¼ poblano pepper, 1 serrano pepper, ¼ white onion, 1 garlic clove, ½ roma tomato
- Add the milk and salt and mix. When the milk starts to bubble, start adding the cheese a little bit at the time ensuring it melts first prior to adding the rest of the cheese. Keep stirring to avoid burning the mixture at the bottom.1 ½ cups to 2 cups evaporated milk, ¼ teaspoon salt or more according to taste, 5 oz aged monterey jack cheese, 5 oz white cheddar
- Add the ground chipotle if using any. Mix to combine all ingredients.½ teaspoon ground chipotle pepper
- Serve warm with tortilla chips
Notes
Other cheese options: manchego chihuahua, oaxaca, mozzarella or any other good melting cheese.
Nutrition
Serving: 0.5cup | Calories: 220kcal | Carbohydrates: 4g | Protein: 11g | Fat: 17g | Saturated Fat: 11g | Monounsaturated Fat: 1g | Cholesterol: 60mg | Sodium: 315mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g