Mexican Queso Blanco Dip Recipe
Picture this: you’re about to dive into a silky, spicy pool of cheese heaven that’s so creamy it’ll make your taste buds do the happy dance. 🌶️🧀 Let’s talk about crafting the ultimate queso blanco dip that will be the star of your next gathering, or just your personal snack sesh.
In my opinion, the utmost comfort food is Mexican Queso Blanco Dip. For me, it is the very definition of creamy perfection: a combination of white American and Monterey Jack cheeses, blended to velvety smoothness and barely discernibly pasty.
No nacho cheese flavor here, and no possible confusion with a fondue cementing meal size.
Mexican Queso Blanco Dip Recipe Ingredients
- White Onion: Adds sweetness and depth.
Rich in vitamin C and antioxidants.
- Garlic: Infuses savory flavor; supports immunity with allicin.
- Jalapeño: Brings mild heat; contains capsaicin, which can boost metabolism.
- Whole Milk: Creamy base, providing calcium and vitamin D.
- White American Cheese: Melts smoothly; offers protein and calcium.
- Monterey Jack Cheese: Enhances richness; good source of calcium and protein.
- Ground Cumin: Earthy, warm spice; offers iron and digestive benefits.
- Cilantro: Fresh, herbal note; full of antioxidants and vitamins A, C, and K.
Mexican Queso Blanco Dip Recipe Ingredient Quantities
- 1 tablespoon unsalted butter
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 2 cups whole milk
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 12 ounces white American cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1 tablespoon chopped fresh cilantro
- Diced tomatoes and green chilies, for garnish (optional)
How to Make this Mexican Queso Blanco Dip Recipe
1. In a medium-sized saucepan, over medium heat, melt the butter.
2. Incorporate the diced white onion and fry until it’s not see-through anymore, a little less than 5 minutes.
3. Mix in the finely chopped garlic and jalapeño, cooking for another minute until aromatic.
4. Stir in the whole milk to mix it with the vegetables.
5. Incorporate the ground cumin and salt into the blend, stirring thoroughly.
6. Slowly incorporate the shredded white American cheese into the saucepan, and keep stirring until you have a completely melted mixture.
7. Include the shredded Monterey Jack cheese and keep stirring until the dip becomes totally smooth and creamy.
8. Reduce the heat and continue stirring to ensure the cheese doesn’t stick to the bottom. Cook for an additional 5 minutes.
9. Take the saucepan off of the heat and mix the freshly chopped cilantro in.
10. If you would like to garnish it, you can do so with diced tomatoes and green chilies and transfer the queso blanco dip to a serving dish. It can be served with an assortment of fresh vegetables or tortilla chips.
Mexican Queso Blanco Dip Recipe Equipment Needed
1. Medium-sized saucepan
2. Stirring spoon or spatula
3. Measuring spoons
4. Measuring cup
5. Knife
6. Cutting board
7. Cheese grater
8. Serving dish
FAQ
- Can I substitute the white American cheese with another type of cheese?Smooth melting and giving the dip its characteristic texture, White American cheese is used in this recipe. If White American cheese is not available, try substituting it with other processed cheese products. Texture may alter slightly.
- How can I make the dip spicier?If you want to intensify the heat, you can keep the seeds in the jalapeño or use extra diced jalapeño. Even a light dusting of cayenne will turn up the heat.
- Is there a way to make this recipe less spicy?To reduce the spiciness, use just half a jalapeño or substitute it with a mild pepper. You can also leave the jalapeño out completely if you like.
- Can I make this dip ahead of time?Indeed, it is possible to get the dip ready in advance and then heat it slowly on the stove. To do this, you would stir it often and make sure the heat was set to low. If the dip seemed too thick while it was on the stove, you could add more milk to it.
- How should I store leftovers?Keep any remaining dip in a watertight container in the fridge for no more than 3 days. Reheat gently before serving.
- What can I serve with this queso blanco dip?This dip can be served with soft pretzels, tortilla chips, or as a topping for tacos and nachos.
Mexican Queso Blanco Dip Recipe Substitutions and Variations
Butter: Use the same amount of olive oil for a flavor twist.
White onion: Employ yellow onion or shallots for a gentler substitute.
Jalapeño: Substitute with a serrano pepper for increased heat, or use a green bell pepper for a taste that is milder.
Whole milk: Replace with half-and-half or with evaporated milk for a creamier product.
Cilantro: If you’re not a fan, feel free to switch it out for fresh parsley or leave it out altogether.
Pro Tips
1. Gradual Cheese Melting: To ensure a smooth texture, add the shredded cheese slowly and in batches, allowing each addition to melt completely before adding the next. This prevents clumping and helps achieve a creamy consistency.
2. Fresh Jalapeño Substitution: If you prefer milder heat, use a poblano pepper instead of a jalapeño. Alternatively, leave some seeds in the jalapeño for extra spice if desired.
3. Heating the Milk: To prevent curdling, gently warm the milk before adding it to the pan. This helps incorporate it more smoothly with the other ingredients.
4. Texture Adjustment: If the queso is too thick, add a bit more warm milk, a tablespoon at a time, until you reach your desired consistency.
5. Flavor Variation: For a smoky twist, roast the jalapeño before dicing, or add a pinch of smoked paprika along with the cumin. This adds depth to the flavor profile.
Mexican Queso Blanco Dip Recipe
My favorite Mexican Queso Blanco Dip Recipe
Equipment Needed:
1. Medium-sized saucepan
2. Stirring spoon or spatula
3. Measuring spoons
4. Measuring cup
5. Knife
6. Cutting board
7. Cheese grater
8. Serving dish
Ingredients:
- 1 tablespoon unsalted butter
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 2 cups whole milk
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 12 ounces white American cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1 tablespoon chopped fresh cilantro
- Diced tomatoes and green chilies, for garnish (optional)
Instructions:
1. In a medium-sized saucepan, over medium heat, melt the butter.
2. Incorporate the diced white onion and fry until it’s not see-through anymore, a little less than 5 minutes.
3. Mix in the finely chopped garlic and jalapeño, cooking for another minute until aromatic.
4. Stir in the whole milk to mix it with the vegetables.
5. Incorporate the ground cumin and salt into the blend, stirring thoroughly.
6. Slowly incorporate the shredded white American cheese into the saucepan, and keep stirring until you have a completely melted mixture.
7. Include the shredded Monterey Jack cheese and keep stirring until the dip becomes totally smooth and creamy.
8. Reduce the heat and continue stirring to ensure the cheese doesn’t stick to the bottom. Cook for an additional 5 minutes.
9. Take the saucepan off of the heat and mix the freshly chopped cilantro in.
10. If you would like to garnish it, you can do so with diced tomatoes and green chilies and transfer the queso blanco dip to a serving dish. It can be served with an assortment of fresh vegetables or tortilla chips.
