Queso Blanco Dip is a creamy, cheesy delight that’s perfect for dipping tortilla chips, veggies, or even drizzling over nachos and tacos. This smooth, white cheese dip is made with a combination of melted white cheeses, such as Monterey Jack and white American, infused with green chilies, garlic, and a hint of heat from jalapeños. It’s a crowd-pleasing appetizer that’s both easy to make and irresistibly delicious. Whether you’re hosting a party, game day, or just craving something cheesy, Queso Blanco Dip is sure to be a hit!
Ingredients:
- 1 tablespoon butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 jalapeño, seeded and diced (optional for heat)
- 1 can (4 oz) diced green chilies
- 1 1/2 cups shredded white American cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup milk (more as needed)
- 1/4 teaspoon cumin (optional)
- Salt to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions:
- Sauté the Aromatics: In a medium saucepan, melt the butter over medium heat. Add the diced onion, garlic, and jalapeño (if using). Sauté for 3-4 minutes until softened and fragrant, being careful not to burn the garlic.
- Add the Green Chilies: Stir in the diced green chilies and cook for another 1-2 minutes to incorporate the flavors.
- Melt the Cheese: Reduce the heat to low and gradually add the shredded white American and Monterey Jack cheeses. Stir continuously as the cheese melts, adding the milk a little at a time to reach your desired consistency.
- Season the Dip: Stir in the cumin (if using) and season with salt to taste. If the dip becomes too thick, add a little more milk to thin it out to your preferred texture.
- Serve: Transfer the queso blanco dip to a serving dish or keep it warm in a slow cooker on low. Garnish with fresh cilantro if desired, and serve with tortilla chips, warm bread, or veggies for dipping.
This Queso Blanco Dip is rich, cheesy, and perfectly spiced, making it a fantastic appetizer that will have everyone coming back for more!
