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Queso Blanco Dip

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A creamy, pourable cheese dip that enhances any gathering with its comforting taste and customizable flavor options.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter or neutral oil Butter adds richness.
  • 1/2 small white onion, finely diced (about 1/2 cup) For flavor base.
  • 1 whole jalapeño, seeded and minced Leave seeds for more heat.
  • 1 clove garlic, finely minced Enhances aroma.
  • 1 cup whole milk or evaporated milk Use evaporated milk for a richer taste.
  • 8 ounces white melting cheese, shredded Monterey Jack, queso blanco, or white American.
  • 2 ounces cream cheese, cubed Adds silkiness.
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water Used as a thickener.
  • 1/4 teaspoon ground cumin Optional for added flavor.
  • to taste salt and freshly ground black pepper Season to liking.
  • 1 tablespoon fresh cilantro, chopped For brightness.
  • 1 teaspoon lime juice Adds a tangy finish.
Optional Add-ins
  • cooked chorizo For a spicy kick.
  • diced roasted tomatoes or green chiles For additional flavor.
  • chopped pickled peppers For heat and tang.
  • a splash of beer For complexity.

Method
 

Preparation
  1. Heat a medium saucepan over medium heat and melt the butter.
  2. Add the diced onion and sauté until translucent, about 3–4 minutes.
  3. Add the jalapeño and garlic and cook for 30–60 seconds until fragrant.
  4. Pour in the milk or evaporated milk and warm until small bubbles form at the edge — do not boil.
  5. Stir the cornstarch slurry into the warm milk and whisk until the liquid begins to slightly thicken, about 1 minute.
Cooking
  1. Lower the heat to the lowest setting or remove the pan from direct heat.
  2. Add the shredded cheese a handful at a time, whisking gently until each addition melts into a glossy sauce.
  3. Once all the cheese is incorporated, whisk in the cream cheese until smooth.
  4. If the dip is too thick, thin with a splash of warm milk.
  5. Season with cumin, salt, and pepper; finish with lime juice and cilantro.
Serving
  1. Keep the dip warm or transfer to a small slow cooker set to low for a party.
  2. Reheat gently if it cools and separates.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 6gProtein: 10gFat: 17gSaturated Fat: 10gSodium: 300mgSugar: 3g

Notes

For a dairy-free version, see the Variations section for plant-based swaps. If queso becomes grainy, blend briefly with an immersion blender.
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