Imagine a velvety, luxurious dip that transforms any gathering from ordinary to extraordinary - that's exactly what this Creamy White Queso Dip promises! Forget boring appetizers and bland party snacks; this recipe is your secret weapon to becoming the ultimate host. With its rich, smooth texture and perfect blend of melted white cheese and zesty green chilies, this dip isn't just a side dish; it's a flavor explosion that will have your guests begging for the recipe.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup shredded white cheese (like Monterey Jack)
- 1/4 cup diced green chilies
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Gather all ingredients and ensure they are measured and prepped before starting. Dice the green chilies finely and have the shredded cheese ready.
- Place a medium saucepan over medium heat and add the butter. Allow the butter to melt completely, swirling the pan to coat the bottom.
- Sprinkle the all-purpose flour over the melted butter and whisk continuously for about 1-2 minutes to create a smooth roux. This will help thicken the dip and prevent lumps.
- Slowly pour in the milk while whisking constantly to integrate the roux smoothly. Continue stirring until the mixture begins to thicken and becomes smooth, approximately 3-4 minutes.
- Reduce the heat to low and gradually add the shredded white cheese, stirring continuously until the cheese is completely melted and the sauce is creamy and smooth.
- Fold in the diced green chilies, stirring to distribute them evenly throughout the queso dip.
- Taste the dip and add salt as needed to enhance the flavor. Mix well.
- Transfer the queso dip to a serving bowl and garnish with freshly chopped cilantro.
- Serve immediately while warm with tortilla chips, fresh vegetables, or as a topping for nachos.
Tips
- Choose high-quality cheese: Use freshly shredded Monterey Jack for the smoothest, most luxurious texture. Pre-shredded cheese often contains anti-caking agents that can make your dip grainy.
- Master the roux technique: Whisk the butter and flour continuously to prevent burning and ensure a smooth base for your dip.
- Add milk gradually: Slow, steady pouring prevents lumps and helps create a silky consistency.
- Low and slow cheese melting: Always melt cheese on low heat and stir constantly to prevent separation or burning.
- Serve immediately: Queso dip is best enjoyed warm. If it starts to cool and thicken, you can gently reheat it while stirring.
- Get creative with garnishes: Besides cilantro, try adding diced jalapeños, green onions, or a sprinkle of smoked paprika for extra flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 6g
Protein: 10g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
