White Queso Dip Food

QUESO DIP

Steps:

• Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture.
• Melt the butter in a large saucepan over medium heat. Add the flour, and stir until it is absorbed. Pour in the beer and milk; whisk constantly until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat, and stir in the Monterey Jack until completely melted and smooth.
• Transfer the queso dip to a warmed serving dish, a fondue pot or a small slow cooker set to warm or low. Sprinkle the cilantro mixture on top, and sprinkle with a little chipotle powder if using. Serve with tortilla chips.

CREAMY WHITE QUESO DIP

Steps:

• Combine ingredients in microwaveable bowl.
• Microwave on HIGH 2 min.; stir. Microwave additional 1 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 30 sec. Top with chopped tomatoes. Serve with chips.

RESTAURANT-STYLE WHITE QUESO DIP

Steps:

• Combine American cheese and half-and-half in a medium microwave-safe bowl. Microwave on high power in 1 1/2 minute intervals, stirring in between each interval, until melted and creamy, 5 to 7 minutes.
• Stir in jalapenos, jalapeno juice, cumin, and cayenne. Microwave for 30 seconds. Stir and serve immediately.

WHITE QUESO DIP RECIPE

Steps:

• Melt two teaspoons of butter in medium-sized frying pan. Add onions, cook until they become translucent.
• Place the cheese and heavy cream together in a medium-sized pan and heat over low-medium heat until the cheese melts.
• After the cheese has melted, add green chilis and onions and stir well.

WHITE QUESO DIP

Steps:

• In a double boiler on low heat (enough to keep a gentle boil), add the cheese and some of the half and half.
• Stir mixture until cheese begins to evenly melt, adding half and half to result in the consistency you desire. (It should be thin enough to flow well, but thick enough to stay on a chip).
• Add diced jalapenos to mixture, according to your preference. If they are from a jar, add a teaspoon or two of the juice as well.
• Begin to add the spices. Start with the cumin and black pepper. Add red pepper gradually, tasting along the way. A little goes a long way, so be sure you don't make it too hot. I use a bit more than 1/4 tsp, you may use more or less.
• Add a pinch of chili powder, and serve hot with tortillas or chips.
• Leftovers can be microwaved (add more half and half or water to keep consistency). Don't worry about yellowing from day to day (due to spices/cheese), it will be good for 4-5 days.

5-INGREDIENT WHITE QUESO

Steps:

• In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel.
• Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.
• Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted. Enjoy!

MEXICAN WHITE CHEESE DIP/SAUCE

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

AUTHENTIC WHITE QUESO

Steps:

• Set up a double boiler on your stovetop. Bring a medium pot of water to a simmer over medium heat. Place a shatterproof, heat-proof bowl over the top of the boiling water. The top bowl should be too big to fit into the bottom pot, and therefore should just absorb the heat from the simmering water.
• To begin, heat the olive oil over medium heat in a medium skillet. Add the onions, garlic, and jalapeños. Sweat, or cook, until translucent, about 5 minutes.
• In your double boiler, add the 1 cup of the asadero cheese and the half-and-half. Stir continuously until the cheese begins to melt. Add the cornstarch and combine, stirring as the cheese melts more. Add the remaining cup of cheese. This will take about 3 to 4 minutes.
• When the cheese appears to be nearly finished melting, add the onions, jalapeños, garlic, green chilies, cumin, and salt.
• When serving, add the pico de gallo on top of the queso blanco dip with a few splashes of your favorite hot sauce. Serve immediately.

LIKE-YOUR-FAVORITE-MEXICAN-RESTAURANT WHITE QUESO RECIPE

Steps:

• Cut cheese into chunks if in one block. Combine in a microwave-safe bowl with green chiles, Half and Half, and garlic salt.
• Cook the dip in the microwave for 3 minutes at 60% power. Stir and continue cooking in 1.5-minute intervals at 60% power until completely melted. Add more Half and Half until your desired consistency.
• Give one final stir and serve with tortilla chips!

THE BEST MEXICAN WHITE CHEESE DIP

Steps:

• Place cheese, milk, and butter in a sauce pan over low heat.
• Heat until melted - stirring frequently.
• Stir in the green chillis, cumin, garlic salt, and the cayenne pepper. Remember, it doesn't take much cayenne.
• Add more milk if you want it thinner.
• Serve immediately with chips, tortillas, and your favorite mexican dish.

WHITE QUESO DIP (QUICK & EASY!)

Steps:

• Note: Heating this over a double boiler (which you can easily make yourself at home) is the best way to achieve a consistently even temperature for super smooth results. You can then transfer it to a cast iron skillet, serving bowl, or mini warmer prior to serving. (Affiliate links to double boiler and mini warmer in Notes section below.)
• Sauté the peppers and onions in 1 Tbsp. butter over medium heat until softened, about 5 minutes. Remove and set aside.
• Add the half and half to a skillet or double boiler over medium heat. Gradually add the American cheese, (feel free to cut them into smaller squares for easier melting). Stir the cheese as it melts.
• Once melted and smooth, stir in the sautéed vegetables. Remove from heat. Garnish with Pico De Gallo and cilantro and serve immediately.

CROCK POT WHITE QUESO DIP

Steps:

• Combine all your ingredients, except your tortilla chips, in a 4 quart slow cooker
• Cover and cook on high for 30-40 minutes and stir
• Recover and cook for an additional 15-30 minutes (this depends on how hot your slow cooker cooks), stirring occasionally
• When your cheese is completely melted and all ingredients are combined completely, serve with tortilla chips

WHITE QUESO DIP

Steps:

• Whisk together the cornstarch, garlic powder, onion powder and cumin in a medium saucepan. Add the cheese and whisk to combine. Pour in the evaporated milk and whisk to combine. Set over medium-low heat and cook, whisking constantly, until the cheese is melted and the mixture is thick enough to coat the back of a spoon, about 5 minutes.
• Transfer the queso dip to a warm serving dish. Top with cilantro, jalapeno and red onions. Serve with tortilla chips.

WHITE QUESO DIP (STOVE TOP)

Steps:

• Combine all your ingredients, except your tortilla chips, in a small pot.
• Heat over medium high heat, stirring continually, for 5 minutes until your cheese is mostly melted.
• Reduce heat to low for 1-2 minutes, stirring continually, until your cheese is completely melted.
• Serve with tortilla chips.

EASY QUESO DIP

Steps:

• Stovetop method: Bring 1 inch of water to a boil in a medium saucepan. Reduce the heat to medium-low and place a bowl inside the pot to create a double boiler. (The bowl should be big enough to rest above the rim of the pot without the bottom touching the water.) Add both cheeses, the half-and-half, garlic, jalapeño, and ground black pepper, then stir to combine. Cook, stirring occasionally, for 5 to 10 minutes, until the cheese is melted and the dip is creamy. Stir in the green chilies.
• Slow cooker method: Combine both cheeses, the half-and-half, garlic, jalapeño, and ground black pepper in the base of a slow cooker, and stir to combine. Cover and cook on high for 50 minutes, stirring once half-way through. Stir in the green chilies. Transfer to a serving bowl or reduce the temperature of the slow cooker to warm and keep covered until ready to serve.
• Top with diced tomatoes, cilantro, and sliced jalapeño. Serve immediately.

WHITE QUESO DIP

Steps:

• Saute onion and garlic in oil until onions are tender and set aside.
• Melt butter and add flour. Cook one minute, stirring constantly.
• Add milk and continue cooking for 5-10 minutes and is begining to thicken.
• Add cumin, drain and add chilies, and add jalapeno. Mix until blended.
• Season with salt and pepper.
• Remove from heat and slowly add cheese.
• Serve hot with corn chips.