And so…another week of my anti-Sugar Rush continues. Well, not that I’m anti-sugar, but like I explained last week, I am changing it up this year and doing two weeks of savory, delectable appetizer “treats” with a highlighted recipe from years past of Sugar Rush.
I feel a little redundant swooning over each of the recipes I’ve posted with Sugar Rush Reinvented, but I’m telling you, I hit on some wondrous recipes this go-round. Even though I stated the pinwheels were my favorite, I had to sidestep that claim when the pizza bites knocked my socks off, and now…if the quantity of queso blanco dip I devoured (rephrase: me and the baby devoured) is any indication, this might be my actual favorite. Until tomorrow, that is.
So creamy. So smooth and perfectly melted. So flavorful. I’ve been dying for a good white cheese dip like the kind I crave and order at any and all Mexican restaurants and this did not disappoint in the least. I really feel that if you and I are able to remain friends, you need to add this dip to your repertoire immediately. Not only is it extremely simple to prepare, the absolute delicious creaminess beholden in the pot of melted cheese is enough to make anyone swoon.
Click HERE to see all of this year’s Sugar Rush Reinvented recipes. The past Sugar Rush highlight is below!
Queso Blanco Dip
Printable Version with Picture
Printable Version
*Note: White American cheese can be found at the deli counter in most grocery stores. I could only find it presliced so instead of shredding it as stated in the recipe, I simply cut it into thin strips. Also, this dip reheats beautifully on low in the microwave or on the stovetop. Not that there will be any left…but if there is, now you know how to reheat.
*Makes about 2 cups
INGREDIENTS:
1 tablespoon canola or vegetable oil
1/4 cup finely chopped onion
1 jalapeño pepper, seeded and finely chopped
12 oounces white American cheese, shredded or sliced thinly
4 ounces Monterey jack cheese, shredded
1/4-2/3 cup milk
1 tomato, seeded and finely diced
2 tablespoons minced fresh cilantro
DIRECTIONS:
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and 1/4 cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency (I added about 1/2 cup total). Transfer to a warmed serving bowl and serve immediately.
Recipe Source: from Annie’s Eats via Confections of a Foodie Bride
{ 36 comments… read them below or add one }
I’ve made this and it is TO DIE FOR!
I could not wait to see what you were posting this morning, Melanie! I am loving this anti-sugar rush! Don’t get me wrong…I love your sugar rush posts (and I am enjoying revisiting those recipes), but oh my gosh…these appetizer recipes are amazing! I found out years ago (after I asked the owner of our favorite Mexican restaurant) that the secret ingredient in Mexican style queso blanco is white American cheese. Who would have guessed? I love that you incorporate Monterey Jack cheese, too! When I make it, I don’t add anything to the queso except sliced pickled jalepenos (that’s how my local restaurant serves it). Sometimes I top it with cooked crumbled chorizo- AMAZING! That said, I can’t wait to try your recipe, Mel. I know my family will love it!
I like this and may make it for our New Year’s Day party.
This is the best queso recipe ever! I’ve been making it for at least a year and it is one of our favorite snacks of all time!
This is on the must-try-this-week! I cannot wait. I am loving all your posts. Appetizers are one of my favorite items to serve and adding all these new recipes is so exciting for me
thank you!
I am loving the Sugar Rush reinvented series this year! Definitely nice to see appetizers and not cookies!
I can’t wait to try this!!! Our family loves queso, but other recipes I’ve tried didn’t work. I’ve been hoping that you would post one….Thank you!!!
I can’t wait to try this either! We’re all cheese addicts at our house so it’s sure to be a hit!
I am in charge of chips and dip at our family Christmas party this weekend and I was looking for a new recipe…I have found it!! Yummy!!
Trying this on Sunday! Can’t wait! Sounds rich and delicious!
I could do a lot of damage with a dish of this dip in front of me…yum!
I AM SO EXCITED ABOUT THIS!! Seriously I can’t wait to try this tomorrow!!!! Thank U!!
This looks AMAZING! So excited to try it!
melted jack cheese is one of my favorite things in all the world. that’s one heck of a bowl of goodness you have there, mel.
We love queso dip in this house. We always have an appetizer table at our rockin’ New Year’s Eve party, I think I’m just going to make your entire Sugar Rush Reinvented series. I love that you always do the dirty work for me!
I can not tell you how bad I’ve been craving a cheese dip. I was almost to the point of being willing to buy a can of the processed nacho dip. But not anymore!! I’m sure my baby will be thanking you soon
Finally, a cheese dip that rivals the restaurant style. I tried it last night and it was divine!! Thank you, thank you, thank you!!!
This looks delicious!
It’s also great with spinach in it. I’ve been making a similar queso for years, but without the sauteeing and I only use white American cheese. I add about half a block of frozen spinach, and it is fantastic!
Mmmm. Cheesy goodness!
The flavor of this is incredible! I must’ve cooked my cheese too long, though, or not added enough milk because it was way too thick & only dippable for about a minute after being heated/re-heated. Still eating it & loving it! Will try again – tasted yummy!!
Side note:
)
As you know, I am not a seasoned cook. Until this dip, I had not ever used a jalapeno. I do, however, know not to touch my eyes after handling one. I did not know that I still could not touch my eyes after several hand-washings. On the way to my parents’ house on Christmas Eve I had an unruly contact so I tried to adjust it with my washed, but potent peppered finger. Oh my! Set my eye on fire!! At the same time, my contact curled up & settled in “behind” my eye. My husband pulled over at a gas station so I could use their nasty sink to wash my eye (mascara runneth over). No relief. I spent the entire time at my parents’ with only one working eye & in a little bit of pain. My husband & daddy could not see the contact to get it out – they were convinced it had fallen out. I was convinced it was still in there, but I couldn’t get it out because my hands were tainted!! Back at home waiting on Santa at 1:30am I bit the bullet, stuck my firecracker fingers in my eye & weaseled that contact out of there. Ouch! My eyes are still paying the price today. No charge for this goofball story – ha-ha! ;o) Feel free to laugh at me. Or roll your eyes. Or call me names. I’m not easily offended.
Moral of the story: If you’re gonna be dumb, you gotta be tough.
Made this for a Christmas Eve appitizer at my parents’ house…. everyone LOVED it! I had to use quite a bit of milk (er, half-n-half) to make it thin enough to dip. It was not too spicy so it was great for a crowd. Thank you!
What kind of onion? Thanks!
Susannah – it’s pretty flexible, you can use yellow or red.
I thought this dip looked great (and still do), although when I made it, the cheese just melted and lumped together, with the milk in the bottom of the pan. I was so disappointed!
Wow, so delicious…. My tummy had wayyyy too much queso…. Lol
So delicious! I used white American and a pizza mix of mozzarella, provolone, and cheddar cheese because that’s what I had on hand. I also used a can of Rotel tomatoes and green chilis along with a fresh tomato, 1T of jarred jalapeño juice, and an extra tablespoon of cilantro. Mmmmmm! It was beautiful creamy with just enough heat. We had some with chips and some with dinner, drizzled over taco meat, lettuce, avocado, fresh tomatoes, sour cream, and topped over more tortilla chips
thanks yet again for sharing!
This sounds absolutely delish! Yummy goodness, just how I love it! I am leaning towards christening my never-been-used fondue pot using this amazing recipe. Question- one) would you recommend it?- and two) how would I go about it?
Sofaia – I’m kind of kicking myself for not thinking of using my fondue pot for this! I’ve been wondering how to keep it warm (because it really does not fare well once it cools) and never thought to pull mine out. If it were me, I’d make it according to the recipe in a saucepan on the stove and then scrape it into your fondue pot to stay warm (keeping the temperature on low). Great idea!
I can’t wait to make this!
I had a lot of trouble finding the White American cheese… I ended up with some fancy Flagship cheese that was a bit pricey.
Do you know of any grocery stores that usually carry more variety?
(Update)
I used the Flagship cheese and it was a disaster. It didn’t combine with the ingredients and was faaaar too rich to go with the monterey. It separated and was a milky gooey mess.
Ali – I’m so sorry the cheese you bought didn’t work out. I’ve never heard of Flagship cheese, to be honest. I’m surprised it was so hard to find the American cheese but I guess each store must differ in what they carry. Do you have a Walmart close? Every Super Walmart I’ve been to carries it in their deli, in case that helps.
This is a fantastic recipe! It is delicious as is but now that I have tried it a couple times I have altered it a bit. I add a little red bell pepper and garlic to the onion when I saute. I also use more cilantro. The white American can be found at the deli counter at any grocery…just have them give you a block instead of slicing for sandwiches.
Shoot Mel, another winner and another 5 pounds! Can’t you disappoint me just once? J/K have you had that baby? Wishing you the best of luck in your delivery!
Would I be able to transfer it into a crockpot to keep in warm and at the right consistancy?
I also really struggled to find white american cheese! Finally just went up to the deli counter and asked, they didnt even have it on display, but luckily had some in the back!
Lauren – as long as your slow cooker can maintain a low temp without scorching, you should definitely be able to keep this warm in it.