Ingredients
Queso Blanco Dip Ingredients
- 1 tbsp canola oil
- 1 garlic clove, minced
- 1 lb American white cheese, cubed
- 3/4 cup whole milk
- 4 ounces diced green chilies, canned and drained
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Heat Oil: In a large non-stick pan, add 1 tablespoon of canola oil and heat it over medium heat until shimmering, preparing it for sautéing.
- Sauté Garlic: Add the minced garlic clove to the pan and sauté for about 3 minutes, stirring frequently to release its flavor without browning.
- Add Milk and Cheese: Pour in 3/4 cup of whole milk and then add the cubed American white cheese, stirring continuously to prevent the cheese from sticking or burning.
- Melt Cheese: Reduce the heat to very low and cook gently, stirring often, until the cheese has fully melted into a creamy consistency.
- Add Chilies and Season: Stir in the drained diced green chilies, followed by 1/2 teaspoon of salt and 1/2 teaspoon of pepper, mixing evenly to combine all flavors.
- Serve Warm: Remove from heat and serve the queso blanco dip warm alongside your favorite chips, veggies, or dishes for dipping and garnishing.
Notes
- Use a non-stick pan to avoid the cheese from sticking or burning during melting.
- Stir continuously when melting cheese to achieve a smooth, creamy dip.
- You can adjust the amount of green chilies to increase or decrease the heat level according to your preference.
- This dip is best served warm as it thickens upon cooling.
- Substitute American white cheese with Monterey Jack or mozzarella for a different flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-American
