Queso Blanco
The ultimate creamy dip that every cheese lover craves. Queso Blanco blends rich cheese with zesty jalapeños for a perfect companion to your favorite chips. It’s quick and easy, making it ideal for any gathering. Make it tonight!
Equipment
- Frying Pan
- Slow Cooker
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 8 ounces white American cheese cubed or sliced
- 8 ounces heavy cream
- 1 tablespoon very finely minced pickled jalapeño peppers or use canned pickled jalapenos
- 3 tablespoons pickled jalapeño juice from the jar of pickled jalapenos
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
Instructions
- In a medium saucepan over medium-low heat, melt white American cheese and heavy cream. Stir often, until completely smooth. Or place in a mini CrockPot on low for 1 to 2 hours.
- Add minced pickled jalapeños, pickled jalapeño juice, cumin, and garlic powder. Stir often, until mixture is fully combined and heated through.
- Serve hot with your favorite tortilla chips.
Notes
- Storage: Store leftover Queso Blanco in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if necessary to restore creaminess.
- Freezing: While it's not ideal to freeze this dip, if you must, ensure it is in an airtight container. Thaw in the fridge and reheat slowly, stirring frequently.
- Pairing: Enjoy Queso Blanco with a variety of sides like fresh veggies, crispy tortilla chips, or even drizzled over grilled chicken or tacos.
- Variations: Feel free to experiment by adding other ingredients like cooked chorizo or black beans for a heartier dip.
- Presentation: Serve with different types of chips or even baked pita chips for added texture and flavor.