Queso Blanco Dip
The best Queso Blanco Dip is lusciously creamy, yet somehow light and fluffy. It’s begging to be scooped up onto a wedge of tortilla chip. It's that appetizer so hard to resist!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tablespoons unsalted butter
- ¼ poblano pepper (seeded and finely chopped)
- 1 serrano pepper (seeded and finely chopped)
- ¼ white onion (finely chopped)
- 1 garlic clove (minced)
- ½ roma tomato ( finely chopped)
- 1 ½ cups to 2 cups evaporated milk
- ¼ teaspoon salt or more according to taste
- 5 oz aged monterey jack cheese (shredded)
- 5 oz white cheddar (shredded)
- ½ teaspoon ground chipotle pepper (optional)
Instructions
- 1
To a medium pot, add the butter over medium heat. When the butter starts to get hot, add the poblano & serrano pepper, onion and garlic. Saute for 1 to 2 minutes to soften. Then add the tomato and saute for 1 more minute.
- 2
Add the milk and salt and mix. When the milk starts to bubble, start adding the cheese a little bit at the time ensuring it melts first prior to adding the rest of the cheese. Keep stirring to avoid burning the mixture at the bottom.
- 3
Add the ground chipotle if using any. Mix to combine all ingredients.
- 4
Serve warm with tortilla chips