White Queso (Mexican Cheese Dip)


Creamy, cheesy, and irresistibly smooth—this white queso recipe brings restaurant-style dip right to your kitchen in minutes.

White Queso, also known as Mexican Cheese Dip, is a creamy, cheesy dip made with a blend of cheeses, green chilies, evaporated milk and a few spices.

This white cheese dip mimics the white queso dip served at your favorite Mexican restaurants.

White Queso Recipe

This queso blanco dip is smooth, indulgent and is ready in as little as 20 minutes. Serve this queso recipe with crispy tortilla chips, veggies, or fresh and warm tortillas.

Here are a few more of my popular queso recipes:Smoked Queso,Rotel Dip, andChoriqueso.

Ingredients and Substitutions

Here are the main ingredients needed to make Mexican cheese dip, and substitution ideas.

  • Green Chilies –canned or fresh green chiles work. Use your favorite. Of course you can always roast peppers at home.
  • Cheese –I use a mix of American Cheese and Pepper Jack Cheese, but there are many cheese options to consider, including white cheddar or mozzarella. Velveeta Queso Blanco is a great substitute for American Cheese.
  • Evaporated Milk –this is used to melt the cheese and thin out the queso. You can sub in half and half, if needed.

Serving vessels:Besides tortilla chips and veggies, try serving it with pork rinds, crackers, baguettes, pretzel bites, or pita chips.

White Cheese Dip Uses

Queso isn’t just a dip! You can use it in many other recipes, especiallyMexican recipes.

Tips For Making Mexican Cheese Dip

  • You must shred the cheese! Do not buy pre-shredded cheese, as it doesn’t melt as well.
  • Keep the heat to low. When cheese heats too quickly it will get grainy and ruin the silky texture of this white queso recipe.
  • Queso naturally thickens quickly as it cools. To avoid this, transfer the cooked queso dip to a slow cooker set to warm immediately after cooking.

White Queso

Creamy, cheesy, and irresistibly smooth—this white queso recipe brings restaurant-style dip right to your kitchen in minutes.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 424kcal

Author: Darcey Olson

Cost: $8

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Ingredients

  • ½ lbs white American cheese (*Note 1)
  • ½ lbs pepper jack cheese (*Note 2)
  • 1 12 oz can evaporated milk
  • 1 4.5 oz can chopped green chiles, drained
  • ½ tsp cumin
  • tsp garlic powder
  • tsp salt
  • 1 pinch cayenne (*Note 3)

GARNISH AND SERVING IDEAS

  • tortilla chips, bread or veggies, for serving
  • chopped fresh cilantro, tomato and jalapeños, for garnish

Instructions

  • Add the American cheese, pepper jack cheese and evaporated milk to a medium-size saucepan over low heat. Do not use a higher temperature as the cheese will be gritty. Stir until the cheese is melted and smooth.

  • Add the green chiles, garlic powder, cumin, salt and cayenne and stir to combine.

  • Remove from the heat, top with garnishes and serve with tortilla chips. To maintain the proper texture, transfer to a small slow cooker and keep on warm. (*Note 4)

Notes

Note 1 – You can use white American cheese, the kind you find in the deli case, or Queso Blanco Velveeta.
Note 2 – Monterey Jack or Mozzarella will also work well.
Note 3 – If you like spicy queso, add 1/8 – 1/4 tsp of cayenne pepper. If you don’t care for any kind of spice, you can omit altogether.
Note 4 – The queso will thicken as it cools.
Nutritional information is estimated. It depends on the type of cheese you use. It also does not include any tortilla chips into the equation.

Nutrition

Calories: 424kcal | Carbohydrates: 3g | Protein: 24g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1386mg | Potassium: 128mg | Fiber: 0.05g | Sugar: 2g | Vitamin A: 986IU | Vitamin C: 0.1mg | Calcium: 1019mg | Iron: 1mg



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