Creamy, gooey, with a hint of pepper heat—our queso blanco dip is sure to hit the spot. A few key things will ensure success: First, make sure that you shred the cheese from a block; preshredded cheese is coated with anti-caking agents that might make for a gritty texture. Next, be patient as you cook so that the cheese and milk don’t curdle. The first stage of cooking, over medium-low heat, will just melt the cheese. The second stage, over low heat, will get the mixture hot enough to activate the thickening powers of the cornstarch.

Queso blanco dip

Pepper Jack cheese shredded

tsp Cornstarch

Garlic powder

0.25 tsp Ground cumin

cup(s) Plain unsweetened almond milk

Tbsp Uncooked scallion(s) chopped

Tbsp Grape tomatoes minced (optional)

Image of Queso blanco dip

In a small saucepan, toss cheese with cornstarch, garlic powder, and cumin. Add almond milk. Cook over medium-low heat, stirring frequently, until cheese melts, about 5 minutes. Decrease heat to low; cook, stirring almost constantly, until thickened, 3 to 5 minutes. Stir in scallions. Spoon dip into a bowl; top with tomatoes, if desired.

queso blanco dip

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 6

Cost: $3.82 /serving

Ingredients

Instructions

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