Queso Blanco Dip
This dip is deliciously rich, incredibly cheesy and perfectly satisfying. Yields about 2 cups.
- 2 Tbsp butter
- 1/4 cup finely chopped onion*
- 1/4 tsp crushed garlic*
- 2 Tbsp all-purpose flour
- 1 1/4 cups whole milk (for thicker sauce use lesser portion)
- 8 oz finely shredded Monterey Jack cheese
- 1 Roma tomato , seeds removed then diced
- 2 Tbsp canned , diced green chilis
- 1 Tbsp chopped fresh cilantro
Melt butter in a medium saucepan over medium-high heat. Add onion and saute until soft about 4 - 5 minutes, adding garlic during the last 30 seconds of sauteing. Whisk in flour, and cook stirring constantly, about 30 seconds. Slowly pour milk into mixture, while whisking vigorously.
Bring mixture just to a gentle bubble stirring constantly. Remove from heat let cool just briefly then stir in finely shredded Monterrey Jack cheese. Return to warm heat to melt as needed.
Stir in optional ingredients. Serve warm with tortilla chips (or serve over tacos etc. Note that it will thicken as it rests so reheat to thin if desired).
*For a smooth cheese sauce without the chunky ingredients, omit the chopped onion and crushed garlic. Replace it with 1/2 tsp onion powder and a generous pinch of garlic powder. Since you won't need to saute simply melt the butter then add the flour, garlic powder and onion powder and continue as directed and omit the optional ingredients.