queso blanco dip in a black bowl surrounded by taquitos and mini tacos
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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 Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: Mexican
Keyword: cheese, dip, recipe, party, cinco de mayo
Servings: 24 Servings
Calories: 172kcal
Author: Lisa Johnson

Ingredients

  • 2 Tablespoons olive oil
  • 1/2 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 1/2 cups milk I used coconut/almond
  • 1 pound Colby Jack cheese cubed (can substitute white American.)
  • 1 pound Monterey Jack cubed
  • 1/2 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: 172kcal | Carbohydrates: 2g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 224mg | Potassium: 92mg | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 2.7mg | Calcium: 294mg | Iron: 0.3mg