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Queso Blanco Dip

Creamy homemade queso blanco dip with jalapeño and cilantro for dipping chips
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A creamy, pepper-flecked cheese dip that is gloriously dippable and made with a savory broth base for a lighter, flavorful result. It's a simple, foolproof recipe perfect for game days or casual gatherings, creating a moment of pure comfort food.

Ingredients

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  • 1 tablespoon olive oil or unsalted butter
  • 1 small white onion, finely diced
  • 2-3 jalapeños, seeds and ribs removed, finely diced
  • 2 cloves garlic, minced
  • 1 (4 oz) can diced green chiles, undrained
  • 1 cup low-sodium chicken or vegetable broth
  • 1 tablespoon all-purpose flour
  • 1 pound white American cheese, torn or cubed
  • 8 ounces Monterey Jack cheese, freshly grated
  • 1/2 cup whole milk or half-and-half, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Juice of 1/2 a lime
  • Salt and pepper to taste

Instructions

  1. In a medium saucepan, heat oil over medium heat. Add onion and jalapeño. Cook until soft, about 5-7 minutes. Add garlic and cook 1 minute more.
  2. Sprinkle flour over vegetables and stir constantly for 1 minute.
  3. Slowly pour in broth and the can of green chiles, stirring constantly. Bring to a gentle simmer.
  4. Reduce heat to low. Add cheeses a handful at a time, stirring until completely melted before adding more.
  5. Stir in milk, cumin, and lime juice. Warm through for 2-3 minutes. Adjust consistency with more milk if needed.
  6. Stir in fresh cilantro. Season with salt and pepper to taste. Serve warm.

Notes

For best texture, grate your own cheese and melt it slowly over low heat. Control spice by adjusting jalapeño seeds. Keep dip warm in a slow cooker on the 'Warm' setting for serving.

Nutrition

Find it online: https://www.stacksipsnack.com/queso-blanco-dip-2/