Homemade Queso Blanco (White Cheese Dip)
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Homemade Queso Blanco (White Cheese Dip) is a appetizers recipe on Avoteb. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 tablespoon butter or olive oil
- 1 small white onion, peeled and diced
- 1 large jalapeño pepper, cored and diced
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes and chiles, drained
- 1 cup (8 ounces) evaporated milk
- 1 pound (16 ounces) white American cheese, diced into small cubes
- 8 ounces Monterey Jack cheese, diced into small cubes
- 2 cups (loosely-packed) chopped fresh baby spinach
- 1/4 cup chopped fresh cilantro
- fine sea salt and freshly-ground black pepper
Method
Sauté veggies. Warm butter in a large saucepan over medium-a hot burner. Tip in onion and jalapeño and sauté for 5 minutes, stirring occasionally, until softened. Tip in garlic and sauté for 1 minute, stirring occasionally.
Mix Lower heat to medium-low. Tip in in the diced tomatoes and chiles, evaporated milk and stir to combine. Gradually add in the cheese, stirring constantly until it has completely melted. Stir in the spinach and cilantro until combined.
Salt Taste and season with salt and pepper as needed. If the dip is too thick, add in extra evaporated milk to thin.
Plate Plate warm and enjoy!
