Description
Creamy White Cheese Dip for Tacos & Chips
Ingredients
Scale
- 12 oz white American cheese or queso blanco, cubed
- ½ cup whole milk (sub: 2% milk or half-and-half for extra richness)
- 1 tbsp unsalted butter
- 1 small jalapeño, finely minced (seeds removed for mild heat)
- ¼ tsp garlic powder
- ¼ tsp cumin (optional)
- Salt, to taste
- Fresh cilantro, chopped (optional garnish)
- Red salsa or chipotles in adobo for a smoky “Roja” style
- Cooked chorizo or seasoned ground beef
- Roasted poblano and fresh spinach for a green version
- Vegan cheese and plant milk for dairy-free options
Instructions
- Prep Ingredients: Cube the cheese and mince the jalapeño.
- Warm Milk & Butter: In a medium saucepan over low heat, melt butter into milk. Keep the heat low—don’t boil.
- Melt the Cheese: Add cubed cheese and stir gently until smooth (5–7 minutes). Low and slow is key!
- Add Flavor: Stir in jalapeño, garlic powder, and cumin. Warm for 1 more minute, tasting and adjusting salt.
- Check Consistency: If too thick, add a splash of warm milk; if too thin, cook 1–2 more minutes on low.
- Serve: Pour into a warm serving bowl. Garnish with cilantro and serve immediately with tortilla chips.
Notes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Queso Blanco Dip, Creamy Cheese Dip, Cheese Dip for Tacos, Cheese Dip for Chips