Queso Blanco Dip

Name: Queso Blanco Dip
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5 servings
Ingredients: 1 Tbsp olive oil; 1/4 cup white onion (diced); 1 jalapeno (seeds and membrane removed, diced); 1 garlic (minced); 10 ounces white American cheese (shredded); 6 ounces Pepper Jack cheese (shredded); 1/2 cup cream (or whole milk); 1/4 cup cilantro (freshly chopped); 1-15 oz diced tomatoes with chilies (drained (I used Rotel); 1/2 tsp cumin; 1/2 tsp chili powder

A warm, creamy queso Blanco dip with a kick makes a great appetizer for a tailgate or party.

Prep5 min
Cook10 min
Total15 min
Makes5 servings
Calories450

Ingredients

5 servings

1 Tbsp olive oil
1/4 cup white onion (diced)
1 jalapeno (seeds and membrane removed, diced)
1 garlic (minced)
10 ounces white American cheese (shredded)
6 ounces Pepper Jack cheese (shredded)
1/2 cup cream (or whole milk)
1/4 cup cilantro (freshly chopped)
1-15 oz diced tomatoes with chilies (drained (I used Rotel)
1/2 tsp cumin
1/2 tsp chili powder

Method

1
Heat olive oil in a medium pan over medium-high heat. Cook the garlic, onion and jalapeno pepper until softened and reduce heat to medium-low.
2
Add the shredded cheese and cream. Continuously stir until melted.
3
Stir in the tomatoes and diced green chilies, chopped cilantro, cumin and chili powder and continue to heat for 1-2 minutes stirring constantly.
4
Serve with chips immediately.

Notes

I went to the deli counter and asked for a 10oz block of white American cheese. I like to buy my cheese in blocks and shred it using my food processes (I think it tastes more fresh that way) but feel free to buy pre-shredded. Instead of using Rotel you can use a can of diced tomatoes and a small can of diced green chilies. This dip will get a little bit hard after maybe 20 minutes so if you plan to serve this at a party or get together I suggest using a small crockpot or dip warmer to keep it warm.

Per serving

Carbs5 g
Protein20 g
Fat40 g
Fiber0.4 g

Also filed under

Vegetarian Appetizers

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