Homemade Queso Blanco Dip Recipe-YES Please!
Cheese is probably my most favorite food ever invented. I love it in all ways, and do not discriminate against types, or forms! I have been getting really sick of store bought cheese dips that just sit on shelves. Cheese is meant to be refrigerated-not shelf stable! After some trial and error I have finally came up with the PERFECT Queso Blanco Dip that is just..well..scrumptious!
If you are not familiar with Queso Blanco Dip it is pretty much a fancy way of saying “white cheese”. It is best served right out of the pan, or hot (of course), but the best part is it will re-melt in the microwave at a later date. This recipe made almost 3 cups which was fabulous!!
Homemade Queso Blanco Dip ingredients:
- 1 Roma tomato, or small garden tomato-drained, and diced
- 1 Jalapeno Pepper
- 1 small onion
- 1 tablespoon oil
- 3/4 of a pound American Deli Cheese
- 1 full 8oz bag, or shredded bar of Monterrey Jack Cheese
- 1 cup of milk
- 1/4 teaspoon salt, black pepper
- Small bunch of fresh cilantro
Directions:
Saute onion, and pepper in a large skillet with the oil
Grate the American Cheese
Add in cheese, milk, spices-mix well on low heat until cheese is creamy
Add in tomatoes, and cilantro-cook for about 5 minutes constantly stirring
Put leftovers in a storage container, or mason jar-refrigerate
It is best to eat this dip warm, and served with corn chips as it will turn back into a solid if left out too long
Enjoy your Homemade Queso Blanco Dip!! ***This is naturally gluten free***
Hello! This sounds so delicious!! Do you think it would be okay to keep it warm in a crock pot- on the ‘warm’ setting? Thanks!
Hello, YES you can keep it on warm. It might develop that cheese “skin layer” so just be sure to stir inbetween.