Queso Blanco Dip – Looking for a deliciously creamy and cheesy dip to add some flavor to your next gathering or party? Look no further than this Queso Blanco Dip recipe! It’s made with a combination of Pepper Jack and sharp white cheddar cheese, jalapenos, garlic, red bell pepper, green onions, and a hint of cayenne pepper to give it a little kick. The creamy texture and irresistible taste of this dip make it the perfect appetizer or snack for any occasion.
I remember the first time I made this Queso Blanco Dip for my husband and our friends. It was game night, and we needed something delicious and satisfying to munch on while we cheered on our favorite team. This dip was an instant hit! The creaminess of the cheese combined with the crunch of the tortilla chips was a match made in heaven. Now, every time we have a gathering, my husband asks me to make this dip, and our little family can’t get enough of it!
Why This Recipe for Queso Blanco Dip Is a Must-Try?
If you’re wondering what makes this Queso Blanco Dip recipe so unique, let me tell you! For starters, it uses a combination of Pepper Jack and sharp white cheddar cheese, which gives it a rich and complex flavor. Additionally, the recipe includes diced jalapenos, garlic, red bell pepper, and green onions, which adds a variety of delicious flavors and textures. And, of course, the creaminess of the dip is unmatched! Plus, the recipe is straightforward and easy to make, and you can adjust the level of heat to your preference.
Ingredients:
- 2 Tbsp. (28g) butter
- 2 Tbsp. (16g) all-purpose flour
- 1 1/2 cups (360 ml) heavy whipping cream
- 8 oz. (227g) block of Pepper Jack cheese
- 4 oz. (113g) block of sharp white cheddar cheese
- 2 jalapenos, diced
- 1/4 cup (60g) diced green onion
- 3 garlic cloves, minced
- 1 large red bell pepper, diced
- Pinch of cayenne pepper
- Salt, to taste
Directions:
Grate the Pepper Jack and sharp white cheddar cheese on the large grater and set aside. Dice the jalapenos and discard the seeds. Smash and mince the garlic. Dice the red bell pepper and green onions and set everything aside.
Melt the butter in a bottom-heavy saucepot over medium heat. Add diced peppers and garlic and saute until peppers start to soften.
Sprinkle flour over the top and stir to coat the peppers with flour. Slowly pour in heavy whipping cream while whisking continuously. Stir in salt and cayenne pepper, if using. Keep whisking as the sauce thickens (just a couple of minutes).
Lower the heat to medium-low. Add cheeses to the pot, one handful at a time, while slowly stirring. Continue stirring with the whisk until the cheese is all melted and smooth. Take off heat.
Stir in green onions and serve right away with your favorite tortilla chips.
Notes:
- If you don’t have a large grater, you can cut the cheese into small cubes instead.
- Adjust the spiciness of the dip by using more or less jalapenos, and by leaving or removing the seeds and membranes.
- You can also add other ingredients to the dip, such as diced tomatoes, cooked ground beef or chorizo, or chopped cilantro.
- Leftover dip can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to thin it out if needed.
This Queso Blanco Dip is a crowd-pleaser and is perfect for any occasion, from game day parties to movie nights at home. The combination of Pepper Jack and sharp white cheddar cheeses, along with the diced jalapenos and red bell pepper, creates a creamy and flavorful dip that will have your guests coming back for more. Plus, it’s easy to make and can be customized to your preferred level of spiciness. So, go ahead and give this recipe a try, and let us know what you think!
FAQs
Can I use milk instead of heavy whipping cream?
You can use milk, but the dip may not be as thick and creamy. You could also try using half-and-half or a combination of milk and cream.
Can I make this dip ahead of time?
Yes, you can make the dip ahead of time and reheat it before serving. Keep it in an airtight container in the fridge for up to 3 days.
Can I use pre-shredded cheese instead of grating it myself?
Yes, you can use pre-shredded cheese, but the texture may not be as smooth and creamy as when you grate the cheese yourself.
Can I freeze this dip?
It’s not recommended to freeze this dip, as the texture may become grainy and the flavors may change.
What can I serve with this dip?
This dip goes well with tortilla chips, crackers, sliced vegetables, or breadsticks.
Queso Blanco Dip
Ingredients
- 2 Tbsp. 28g butter
- 2 Tbsp. 16g all-purpose flour
- 1 1/2 cups 360 ml heavy whipping cream
- 8 oz. 227g block of Pepper Jack cheese
- 4 oz. 113g block of sharp white cheddar cheese
- 2 jalapenos diced
- 1/4 cup 60g diced green onion
- 3 garlic cloves minced
- 1 large red bell pepper diced
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Grate the Pepper Jack and sharp white cheddar cheese on the large grater and set aside. Dice the jalapenos and discard the seeds. Smash and mince the garlic. Dice the red bell pepper and green onions and set everything aside.
- Melt the butter in a bottom-heavy saucepot over medium heat. Add diced peppers and garlic and saute until peppers start to soften.
- Sprinkle flour over the top and stir to coat the peppers with flour. Slowly pour in heavy whipping cream while whisking continuously. Stir in salt and cayenne pepper, if using. Keep whisking as the sauce thickens (just a couple of minutes).
- Lower the heat to medium-low. Add cheeses to the pot, one handful at a time, while slowly stirring. Continue stirring with the whisk until the cheese is all melted and smooth. Take off heat.
- Stir in green onions and serve right away with your favorite tortilla chips.
Leave a Reply