Queso Blanco (White Cheese Dip)
This Queso Blanco (White Cheese Dip) recipe is easy to make in about 20 minutes, perfectly melty, and irresistibly delicious!
Equipment
- large saucepan
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 evaporated milk (8 ounces)
- 1 pound white American cheese diced into small cubes
- 8 ounces Monterey Jack cheese diced into small cubes
- 2 cups fresh baby spinach loosely-packed and chopped
- ¼ cup fresh cilantro chopped
- fine sea salt to taste
- freshly-ground black pepper to taste
Instructions
- Heat butter in a large saucepan over medium-high heat. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 minute, stirring occasionally.
- Reduce heat to medium-low. Add 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.
- Taste and season with salt and pepper as needed. If the dip is too thick, add in extra evaporated milk to thin.
- Serve warm and enjoy!
Nutrition
Serving: 1cupCalories: 230kcalCarbohydrates: 8gProtein: 12gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 450mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 600IUVitamin C: 3mgCalcium: 400mgIron: 1mg
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