Description
Creamy, velvety, and just the right touch of spice, this Queso Blanco Dip is perfect for taco nights, game days, or cozy evenings at home. It melts together in about 15 minutes, no fancy skills required—just patience and love for cheese!
Ingredients
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12 oz white American cheese or queso blanco, cubed
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½ cup whole milk (sub: 2% milk or half-and-half for extra richness)
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1 tbsp unsalted butter
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1 small jalapeño, finely minced (seeds removed for mild heat)
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¼ tsp garlic powder
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¼ tsp cumin (optional)
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Salt, to taste
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Fresh cilantro, chopped (optional garnish)
Optional Add-Ins & Twists:
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Red salsa or chipotles in adobo for a smoky “Roja” style
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Cooked chorizo or seasoned ground beef
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Roasted poblano and fresh spinach for a green version
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Vegan cheese and plant milk for dairy-free options
Instructions
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Prep Ingredients: Cube the cheese and mince the jalapeño.
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Warm Milk & Butter: In a medium saucepan over low heat, melt butter into milk. Keep the heat low—don’t boil.
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Melt the Cheese: Add cubed cheese and stir gently until smooth (5–7 minutes). Low and slow is key!
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Add Flavor: Stir in jalapeño, garlic powder, and cumin. Warm for 1 more minute, tasting and adjusting salt.
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Check Consistency: If too thick, add a splash of warm milk; if too thin, cook 1–2 more minutes on low.
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Serve: Pour into a warm serving bowl. Garnish with cilantro and serve immediately with tortilla chips.
Notes
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Grainy Cheese Fix: If your dip breaks, blend with an immersion blender or whisk in a teaspoon of milk or lemon juice.
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Make Ahead: Store in the fridge (up to 2 days). Reheat gently over low heat, adding milk as needed.
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Cheese Sub: Monterey Jack + mild white cheddar works if white American isn’t available.