Queso Blanco Dip (White Cheese Dip)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 396.9
- Total Fat: 31.5 g
- Cholesterol: 75.2 mg
- Sodium: 580.5 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.2 g
- Protein: 16.7 g
View full nutritional breakdown of Queso Blanco Dip (White Cheese Dip) calories by ingredient
Introduction
A white cheese dip, in the style of Mexican restaurants throughout the southeastern united states. A white cheese dip, in the style of Mexican restaurants throughout the southeastern united states.Number of Servings: 5
Ingredients
-
Roux:
1/4 cup white flour
1/4 cup butter
Bechamel:
Roux +
2 cups whole milk
Dip:
Bechamel +
12 ounces of monterey jack cheese, shredded.
Optional:
1/2 tsp ground cumin
1/2 tsp garlic powder
salt, to taste
Tips
You can reheat this dip on your stovetop easily. If you need to add some milk to help make it thinner- warm it first on the stove or in the microwave.
Directions
First, make a roux.
Over VERY low heat, slowly melt the butter- it should not bubble. Next, add flour and whisk constantly for about 30 seconds, or until combined. Raise the heat slightly (not quite medium) and whisk constantly for 1 minute, there should be a tiny bit of bubbling going on.
Make bechamel:
Once a minute of whisking has been completed, add a small amount of the milk to the roux (a couple of small splashes) and whisk to combine. Add the remainder of the milk, raise the heat to medium, and whisk constantly for about 10 minutes. The sauce should start to thicken somewhere around 5 minutes, and after 10, it should be pretty thick and your arm should be getting tired. Once the sauce is thick, reduce the heat to very low.
Optional spices:
now is the time to whisk in any optional spices/peppers.
Cheese Dip:
Turn the heat OFF and add the shredded cheese a handful at a time, whisking to combine each handful. Once one handful has melted, you may add another. Serve immediately.
Serving Size: Makes About 12 Bowls of Cheese Dip
Over VERY low heat, slowly melt the butter- it should not bubble. Next, add flour and whisk constantly for about 30 seconds, or until combined. Raise the heat slightly (not quite medium) and whisk constantly for 1 minute, there should be a tiny bit of bubbling going on.
Make bechamel:
Once a minute of whisking has been completed, add a small amount of the milk to the roux (a couple of small splashes) and whisk to combine. Add the remainder of the milk, raise the heat to medium, and whisk constantly for about 10 minutes. The sauce should start to thicken somewhere around 5 minutes, and after 10, it should be pretty thick and your arm should be getting tired. Once the sauce is thick, reduce the heat to very low.
Optional spices:
now is the time to whisk in any optional spices/peppers.
Cheese Dip:
Turn the heat OFF and add the shredded cheese a handful at a time, whisking to combine each handful. Once one handful has melted, you may add another. Serve immediately.
Serving Size: Makes About 12 Bowls of Cheese Dip