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Queso Blanco Dip
Making your own cheese dip from scratch is amazingly easy. This delicious queso blanco dip used freshly shredded cheese and chopped fresh jalapeño for a taste that beat all others!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 8
Calories 161 kcal
2 tablespoons butter 2 tablespoons flour 1 jalapeno pepper diced with ribs and seeds removed 1 cup milk 8 oz shredded Monterey Jack cheese 4 oz canned diced green chilis 1 teaspoon garlic powder 1 teaspoon onion powder
Melt butter in saucepan and slowly stir in flour until smooth
Add diced pepper and sauté while stirring for 1 minute
Slowly stir in milk while whisking to create a smooth sauce
Let simmer 2-3 minutes until thickened
Stir in cheese, green chilis, garlic and onion powder and continue stirring until smooth and cheese is melted
Remove from heat and serve or keep on warm setting in a slow cooker
Calories: 161 kcal | Carbohydrates: 4 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 7 g | Cholesterol: 35 mg | Sodium: 246 mg | Potassium: 83 mg | Sugar: 1 g | Vitamin A: 390 IU | Vitamin C: 6.9 mg | Calcium: 251 mg | Iron: 0.5 mg