Ingredients
Scale
For the Queso Blanco Dip:
- 2 cups white cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 tablespoon unsalted butter
- 1/2 cup milk (whole or 2% milk works best)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika (optional for color)
- 1 tablespoon fresh cilantro, chopped (optional)
- 1–2 tablespoons diced jalapeños (optional, for heat)
- Salt and pepper to taste
For Garnish (optional):
- Fresh cilantro leaves
- Crumbled tortilla chips
- Extra diced jalapeños
- Lime wedges
Instructions
Making the Queso Blanco
- Melt Butter: In a medium saucepan, melt the butter over medium heat. Swirl it around until it’s fully melted and begins to bubble lightly.
- Add Milk and Spices: Pour in the milk, then stir in the garlic powder, onion powder, cumin, and paprika. Continue stirring until the milk is warm, but not boiling.
- Add the Cheese: Gradually add in the shredded white cheddar and Monterey Jack cheese. Stir constantly until the cheese has fully melted and the dip is smooth and creamy.
- Adjust Seasoning: Taste the queso and adjust the seasoning with a pinch of salt and pepper. If you like a little heat, stir in the diced jalapeños at this point.
- Finish with Cilantro: For extra flavor and color, add fresh cilantro into the dip, stirring it through. This step is optional, but it adds a lovely freshness.
- Serve Warm: Keep the queso warm and creamy until you’re ready to serve. If it thickens too much while sitting, just stir in a little more milk to bring it back to the perfect consistency.
- Prep Time: 5 min.
- Cook Time: 10 min.
Nutrition
- Serving Size: 4-6 servings
- Calories: 250 kcal
- Fat: 18g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g