Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 6 (3 cups)
I so love this dip as it matches my favourite tortilla chips, crackers, or veggies. Smooth and flavorful homemade White Queso Dip made with real cheese and vegetables! A spicy and cheesy dip is perfect for late-night cravings as you can easily whip this up in minutes!
Lately, I always find myself craving for something warm, creamy, cheesy, and gooey in the middle of the night. Thank goodness for this simple recipe, my cravings for overflowing flavours are ever satisfied! It is so impressive and figuratively overflow from the bowl!
Ingredients
3 garlic cloves
2 tablespoons butter
1 1/2 c. heavy whipping cream
2 tablespoons all-purpose flour
4 ounces sharp white cheddar cheese block
8 ounces Pepper Jack cheese block
1/4 c. diced green onion
2 jalapenos
1 large red bell pepper
Salt
Pinch cayenne (feel free to adjust to your preference)
How to make Homemade White Queso Dip
Step 1: On the large grater, grate the cheeses and set them aside.
Step 2: After dicing the jalapenos, remove and discard the seeds. If you prefer spicier dip, you can use older jalapenos. Alternately, use young jalapenos for mild spice.
Step 3: Smash the garlic and set it aside.
Step 4: Start dicing the bell pepper and green onions, then set aside.
Step 5: In a bottom-heavy saucepot, melt the butter over medium to medium-low heat. Once the butter has melted, add the diced peppers to the pot along with the garlic. Saute until the peppers begin to soften.
Step 6: Over the peppers and garlic, sprinkle the flour. Stir to coat, then gradually pour in the heavy whipping cream while stirring.
Step 7: To the pot, add the cheese a little at a time while stirring slowly. Keep stirring until the cheese has melted and is smooth.
Step 8: Add the green onions and season with salt and cayenne pepper. Then, remove from the heat when done.
Step 9: Serve the dip immediately with tortilla chips. Enjoy!
Nutrition Facts:
Calories: 477kcal | Carbohydrates: 6g | Protein: 16g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 145mg | Sodium: 378mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2186IU | Vitamin C: 32mg | Calcium: 463mg | Iron: 1mg
Ingredients
- 3 garlic cloves
- 2 tablespoons butter
- 1 1/2 c. heavy whipping cream
- 2 tablespoons all-purpose flour
- 4 ounces sharp white cheddar cheese block
- 8 ounces Pepper Jack cheese block
- 1/4 c. diced green onion
- 2 jalapenos
- 1 large red bell pepper
- Salt
- Pinch cayenne (feel free to adjust to your preference)
Instructions
Step 1: On the large grater, grate the cheeses and set them aside.
Step 2: After dicing the jalapenos, remove and discard the seeds. If you prefer spicier dip, you can use older jalapenos. Alternately, use young jalapenos for mild spice.
Step 3: Smash the garlic and set it aside.
Step 4: Start dicing the bell pepper and green onions, then set aside.
Step 5: In a bottom-heavy saucepot, melt the butter over medium to medium-low heat. Once the butter has melted, add the diced peppers to the pot along with the garlic. Saute until the peppers begin to soften.
Step 6: Over the peppers and garlic, sprinkle the flour. Stir to coat, then gradually pour in the heavy whipping cream while stirring.
Step 7: To the pot, add the cheese a little at a time while stirring slowly. Keep stirring until the cheese has melted and is smooth.
Step 8: Add the green onions and season with salt and cayenne pepper. Then, remove from the heat when done.
Step 9: Serve the dip immediately with tortilla chips. Enjoy!
