Queso Blanco (White Cheese Dip)
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.4 out of 5 stars
(12)
Ingredients
6 servings
- 1 tablespoon butter or olive oil
- 1 small white onion, peeled and diced
- 1 large jalapeño pepper, cored and diced
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes and chiles, drained
- 1 cup (8 ounces) evaporated milk
- 1 pound (16 ounces) white American cheese, diced into small cubes
- 8 ounces Monterey Jack cheese, diced into small cubes
- 2 cups (loosely-packed) chopped fresh baby spinach
- 1/4 cup chopped fresh cilantro
- fine sea salt and freshly-ground black pepper
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Preparation
Step 1
Sauté veggies
Step 2
Heat butter in a large saucepan over medium-high heat. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 minute, stirring occasionally.
Step 3
Combine
Step 4
Reduce heat to medium-low. Add in the diced tomatoes and chiles, evaporated milk and stir to combine. Gradually add in the cheese, stirring constantly until it has completely melted. Stir in the spinach and cilantro until combined.
Step 5
Season
Step 6
Taste and season with salt and pepper as needed. If the dip is too thick, add in extra evaporated milk to thin.
Step 7
Serve warm and enjoy!
Step 8
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