Sunday, July 10, 2016

Queso Blanco Dip ~ Day 152

A spicy, creamy, and smooth Queso Blanco is an ultimate Mexican cheese dip.  This delicious dip is very versatile and can be made with many variations.  I've added fresh jalapenos and if you think it will be too spicy for your palate,  add the canned diced jalapenos which are less spicy and mild in taste.

Preparation time: 5 minutes
Cooking time: 10 minutes
Yields: 1 cup

  • Whole milk or half and half - 3/4 cup 
  • White American Cheese - 1/2 lbs, cubed
  • Pepperjack cheese - 1/4 cup, shredded
  • Monterey jack cheese - 1/4 cup, shredded 
  • Fresh jalapenos - 2,  finely chopped
  • Fresno peppers - 2,  finely chopped
  • Ground black pepper - 1/4 tsp
  • Salt - 1/4 tsp
  • Cilantro - 1 tbsp, finely chopped

  1. Simmer milk in a saucepan over low heat, until heated through (just before boiling).  Add the cheese in intervals and keep stirring until the cheese melts.  
  2. Add the jalapeno pepper, fresno pepper, black pepper, and salt.  Stir well.  
  3. Finally, add the cilantro and mix well.  Remove from the heat.
  4. Store in an airtight glass jar and refrigerate.   Use within 3 to 4 days.  If the dip becomes too thick, add a splash of milk and heat for 20 seconds in the microwave.
  5. Serve with tortilla chips.

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