Avoid the “hangries” with this craving, high-protein queso blanco – a white cheese dip made with real milk! This inexpensive snack is quick to make, provides essential nutrients thanks to cow’s milk, and is something the whole family will love.
This recipe was written in collaboration with Milk. love what is real
You know what “Hangry” is, right? It is irritation or anger brought on by intense hunger.
Video: How to make Queso Blanco
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Queso Blanco
What is queso blanco?
Queso Blanco is essentially a soggy version of a white cheese dip. It’s one of those unicorn recipes: filling, inexpensive, and easy to make.
It’s made from real dairy milk, which provides nine essential nutrients including high-quality protein; It’s a great snack for the whole family, and even more kid-friendly if you have older kids who enjoy cooking. With little to no effort, they can test their cooking skills by whipping up a batch.
How do you do it?
It’s really easy to make, but to avoid curdling, Whisk the shredded American cheese off the heat or over very low heat.
TOP! In case your dip curdles easily, whisk a tablespoon or two of real milk into the warm dip to smooth it out again.
Which type of cheese is best?
White American cheese is the go-to choice for creating a smooth dip that can withstand extended heating times without fear of curdling.
Avoid pre-shredded, packaged cheese if you can. Using your own grated cheese eliminates the added starch that coats most pre-shredded cheeses. While these starches are great at preventing clumping in the bag, they also make it difficult to achieve a smooth queso blanco.
TOP! If you can’t find blocks of white American cheese in your dairy department, go to the deli and ask them to cut a piece for you.
What should I serve with Queso Blanco?
Serve your queso blanco with a topping of fresh pico de gallo and scoop it with your favorite tortilla chips, pretzel bites, or pita chips. And of course a glass of real milk!
What makes this dip even more appealing is the fact that you can use it in a variety of other recipes. Queso blanco with fries is of course the classic among snacks, but when you stir in cooked taco meat, the result is a chili con queso. Serve this dip over fries, steamed broccoli, or even grilled chicken for a spiced side or a more substantial meal.
How do I heat my queso?
If you have leftovers, store them in the fridge for up to 48 hours.
The queso blanco can be reheated on the stovetop over medium-low heat with a dash of milk, or in the microwave in 30-second bursts until heated through.
Queso Blanco
ingredients
- For the dip:
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1 tablespoon unsalted butter
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1 tablespoon all-purpose flour
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1 1/4 cups real whole milk
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1/2 teaspoon ground cumin
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1/2 teaspoon granulated garlic
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1/4 teaspoon kosher salt
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1/4 teaspoon onion powder
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Pinch of ground black pepper
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10 ounces (about 4 cups) shredded white American cheese
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1 tablespoon diced green chiles or canned jalapeños (optional)
- For garnish:
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Fresh pico de gallo
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Chopped coriander
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Sliced jalapeño peppers
method
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Make the roux:
In a 3-quart saucepan (preferably one with slanted sides), melt the butter over medium-low heat. Once the butter is completely melted, sprinkle the flour on top and beat the two together until a very fluffy paste forms. Cook the roux for 1 minute.
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Make a béchamel sauce:
Pour the milk into the roux in a slow, steady stream, stirring constantly. Adding the milk to the roux slowly will help avoid lumps.
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Add Spices:
Once all of the milk has been whipped into the saucepan, add the cumin, garlic, salt, onion powder, and black pepper. Stir in the spices fully while bringing the milk to a simmer.
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Thicken sauce:
Stir the milk sauce frequently until small bubbles appear on the surface. This should take 3-5 minutes. After 5 minutes, the milk sauce should thicken to a sponge cake or soup consistency.
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Gradually stir in the grated cheese:
Once the milk sauce has thickened, reduce the heat to the lowest setting. Stir in the shredded cheese a good pinch at a time, adding the next batch of cheese only after the previous batch has completely melted.
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Stir in chillies:
Once all the cheese is mixed, add the diced green chiles to the queso blanco. Taste the sauce and add more salt if needed.
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Adjust the consistency:
The sauce is a bit runny when you first prepare it. This allows the queso to properly thicken as it cools. If you find your queso is too thick, add more milk, one tablespoon at a time, until it reaches your desired consistency.
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Keep warm on very low heat:
If you plan on serving the queso blanco for several hours, keep the dip warm over very low heat. Stir every 10 minutes to keep it smooth. If the top of the dip sets, simply stir to replenish its creamy consistency.
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Serve with pita or fries:
and a glass of real milk!
