Easy White Queso Dip
User Reviews
3.0
3 reviews
Average
Easy White Queso Dip
Report
This white queso dip is warm, cozy, comforting, and very delicious! This party dip has unbeatable flavors and it pairs perfectly with tortilla chips and nachos.
Share:
Ingredients
- 2 tablespoon butter
- 1 medium white onion
- 1 Jalapeño add more for extra kick
- 2 cloves garlic
- ½ red bell pepper
- ½ green bell pepper
- ¼ teaspoon cumin powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- salt to taste add as needed
- 1 tablespoon cornflour/corn starch
- 8 ounces cheddar cheese use block cheese
- 4 ounces Monterey cheese use block cheese
- 1 cup cream cheese
- 12 ounces evaporated milk (not condensed milk)
Garnish
- fresh pico de gallo
Add to Shopping List
Instructions
- This recipe starts with grating cheese. DO NOT BUY pre-grated cheese. More often grated cheese contains chemicals and additives that will make the sauce gritty/grainy and not very nice tasting! Buy cheese blocks and grate them fresh when you are ready to make the dip.
- Sprinkle cornstarch on freshly grated cheese. Toss and keep aside until use.
- Melt butter in a skillet. Add finely diced onion, minced garlic, finely chopped jalapenos (remove and discard seed if you don’t want it too spicy), and diced bell peppers.
- Cook until the veggies are softened.
- It’s time for spices. Add cumin powder, onion powder, and garlic powder. Mix and let it cook for 2 minutes on medium heat.
- Reduce heat to low and whisk in cream cheese and evaporated milk until cream cheese is melted completely and turns smooth.
- Reduce heat to low and add freshly grated cheese in parts. Add one portion of cheese, whisk until cheese melts and blends with the sauce, and continue this process until cheese is added. Note - Some prefer to remove the pan from heat while adding cheese, but when tested I found that heating it slightly will help cook off the cornstarch coated in the cheese so there is no “floury” after-taste.
- Do not overcook the sauce as it will turn hard. As soon the cheese melts and blends with the sauce, remove the pan from heat.
- Taste and add salt only if needed.
- Garnish with fresh Pico De Gallo. It’s perfect for dipping nachos/chips right away in it as soon as it’s ready! Remember the dip thickens as it cools.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Always buy the best quality block of cheese and grate it yourself when needed.
- The secret to making silky smooth and rich sauce is a mix of cream cheese + evaporated milk + cornstarch + freshly grated cheese.
- For extra kick add jalapenos with seeds on (or increase the amount). You can also consider adding ½ teaspoon of cayenne pepper for extra heat.
- White queso dip thickens as it cools. To adjust consistency reheat on low heat with a little more evaporated milk stirred into it.
- This sauce is best served hot.
- Do not overcook, as soon as the cheese is melted 80% remove from the heat and continue to whisk to melt the cheese completely.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
6g
(2%)
Protein
10g
(20%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
62mg
(21%)
Sodium
276mg
(12%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
828IU
(17%)
Vitamin C
13mg
(14%)
Calcium
302mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 62mg | 21% |
| Sodium | 276mg | 12% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 13mg | 14% |
| Calcium | 302mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.0
3 reviews
Average
Other Recipes
You'll Also Love
