Description
Indulge in the creamy and flavorful Best Mexican White Cheese Dip, a perfect appetizer for any occasion. This easy-to-make queso blanco dip is a crowd-pleaser that will have your guests coming back for more.
Ingredients
Scale
For the Cheese Dip:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 cup half-and-half
- 1 pound white American cheese, cubed
- 1/2 cup Monterey Jack cheese, shredded
- 1 (4-ounce) can diced green chilies
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
For Garnish:
- Fresh cilantro, chopped
- Jalapeño slices, optional
Instructions
- Melt Butter: In a medium saucepan over medium heat, melt butter.
- Make Roux: Whisk in flour and cook for 1 minute to form a roux.
- Add Milk and Cheeses: Slowly whisk in milk and half-and-half until smooth. Reduce heat to low and add the cheeses, stirring until melted and creamy.
- Season and Heat: Stir in green chilies, garlic powder, onion powder, cumin, chili powder, and salt. Cook for 2 to 3 minutes until heated through.
- Serve: Transfer to a serving bowl or a small slow cooker set on warm. Garnish with cilantro and jalapeño slices if desired. Serve hot with tortilla chips.
Notes
- For extra heat, stir in diced jalapeños or a dash of cayenne pepper.
- Keep dip warm in a slow cooker for parties and stir occasionally to prevent clumping.
- This dip can also be thinned with a splash of milk if it thickens while standing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dip
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 45mg
