Queso Blanco {Mexican White Cheese Dip}

I started out to make a spicy white cheese dip and ended up with an almost orangey-colored dip … you will just have to trust me, this is a WHITE cheese dip. There are 4 kinds of white cheese in this dip: Pepper Jack, White Cheddar, Cream cheese, and Mozzarella. When I started stirring it together, it looked (and tasted) a little TOO white, so I added smoked paprika and Red Robin Seasoning and some cumin, and that was just what it needed.

It helps to have real New Mexico Hatch Green Chile for this dip, but if you can’t get your hands on any, substitute the canned kind and add some jalapeno for a little kick. NM green chile will already have the “kick”, but the canned stuff usually doesn’t.

If you want to make this a “fully loaded” Mexican cheese dip, stir in some taco meat, beans (whole or refried, depending on how chunky you like your dip), chopped onions and cilantro, and a bit of spicy salsa, heat it up and you have a dip that is so hearty it’s practically dinner. (For me it is, anyway!)

Queso Blanco {Mexican White Cheese Dip}

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 1 teaspoon olive oil
• 1 medium onion, peeled & chopped (about 1 cup)
• 2 – 3 cloves of garlic, peeled & chopped
• 2 Tablespoons flour
• 1 cup lowfat milk
• 1 oz. light cream cheese
• 2 oz. Pepper Jack cheese, cut into small chunks
• 2 oz. regular or reduced-fat white cheddar cheese, cut into small chunks
• 1/4 cup shredded mozzarella or Italian blend
• 2/3 cup green chile (roasted & chopped, with juices)
• 1/2 teaspoon smoked paprika
• 1 teaspoon Red Robin seasoning (recipe here)
• 1/2 teaspoon cumin
• juice of a wedge of lime

---

Instructions

1. Heat a medium saucepan over medium heat. Add the olive oil, onion and garlic, stir and cook until the onion is soft and translucent.
2. Add the flour and stir to coat the onion mixture. Add the milk, 1/3 cup at a time, and then the cream cheese. Stir and cook until the mixture is thick. Add the other cheeses and the green chile and stir and cook until the cheeses are melted.
3. Add the seasonings, stir and taste. Add more seasoning or green chile as needed to your tastes.
4. Remove from heat, squeeze the lime juice in and stir to mix. Serve warm with tortilla chips.

---

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Katherine Martinelli’s Cinco de Mayo party, Marvelous Monday, Try a New Recipe Tuesday, Efforts & Assets Link Party and Wednesday Extravaganza.