If I had to choose one type of food to live on for the rest of my life it would probably be Mexican food. I could hardly live without it. Lately I’ve been looking for a good Queso Blanco Dip recipe, just like what you get at a Mexican restaurant. Most of the recipes I found contained White American cheese in them. I’m not a big fan of processed cheese so I decided to go with one of my favorite cheeses that is commonly found in Mexican cuisine – Monterrey Jack cheese. It melts smoothly, it has a wonderful flavor and of course, it’s not processed.
I created my own recipe and decided to start the recipe out with a roux, not only to thicken the cheese sauce but to add a starch to the mixture to prevent it from separating and curdling. You can easily adjust this recipe to suite your taste. For example if you like a little heat you could saute some diced fresh jalapenos along with the onion or add pickled jalapenos at the end of cooking. If you don’t like jalapenos you could just use cayenne pepper for a little heat. You could even replace the optional ingredients with a bit of chunky salsa (just strain of some of the liquids). And as noted below you can leave out all the chunky ingredients if you just want a simple and velvety smooth cheese sauce.
This dip is unbelievably good and it’s surprisingly so simple to make. I’m pretty sure it would be hard to find someone who didn’t love this dip at the next party you’re hosting. Cheesy, carb heavy, Mexican food goodness. Enjoy!
Queso Blanco Dip
Yields about 2 cups
2 Tbsp butter
1/4 cup finely chopped onion*
1/4 tsp crushed garlic*
2 Tbsp all-purpose flour
1 1/4 – 1 1/2 cups whole milk (for thicker sauce use lesser portion)
8 oz. finely shredded Monterey Jack cheese
1 Roma tomato, seeds removed then diced
2 Tbsp canned, diced green chilis
1 Tbsp chopped fresh cilantro
For directions head to Cooking Classy.
Courtesy of Cooking Classy.