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Queso Blanco Dip
Restaurant-style Queso Blanco Dip that is perfect for your Cinco de Mayo fiestas or Taco Tuesdays!
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Appetizer
Cuisine:
Mexican
Keyword:
cheese, dip, recipe, party, cinco de mayo
Servings:
24
Servings
Calories:
172
kcal
Author:
Lisa Johnson
Ingredients
2
Tablespoons
olive oil
½
cup
diced yellow onion
2
large
jalapenos
diced (membranes and seeds removed)
3
large cloves
garlic
minced
3
Roma tomatoes seeded and diced
2
Tablespoons
flour
1 ½
cups
milk
I used coconut/almond
1
pound
Colby Jack cheese
cubed (can substitute white American.)
1
pound
Monterey Jack
cubed
½
cup
Greek yogurt
I used Fage
salt & pepper to taste
Instructions
Heat oil over Medium heat in a large pan. Add onions and jalapenos, cook for 5 minutes until softened and translucent.
Add tomatoes and garlic, cook for one additional minute.
Sprinkle flour over vegetables, and whisk to coat.
Gradually pour in the milk, stirring constantly until all milk has been added and no lumps remain.
Slowly add the cheese cubes, one cup at a time, mixing and allowing to completely melt before adding more.
Once all of the cheese has been added, and melted, add the Greek yogurt {or sour cream} and stir to combine.
Add salt and pepper to taste, and serve.
Notes
This recipe makes 6 cups of dip.
Nutrition
Calories:
172
kcal
|
Carbohydrates:
2
g
|
Protein:
10
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
36
mg
|
Sodium:
224
mg
|
Potassium:
92
mg
|
Sugar:
1
g
|
Vitamin A:
435
IU
|
Vitamin C:
2.7
mg
|
Calcium:
294
mg
|
Iron:
0.3
mg