chips and dip

The number one thing I look forward to when eating Mexican food is the white queso dip! I never knew how to make it at home, but once you find out how easy it is to make, you&#39;ll want to serve it on every taco Tuesday from here on out!

White Queso Dip (Mexican Cheese Dip)

lb white american cheese

lb pepper jack cheese

4.5 oz can chopped green chiles (drained)

evaporated milk

tsp cumin

tortilla chips (I like the scoop variety)

Add the cheeses to a medium saucepan on medium-low heat.

Pour in the evaporated milk.

Drain the can of green chillies and add them to the saucepan.

Sprinkle in the cumin.

Stir until the cheese is melted.

When the mixture is smooth, serve with tortilla chips.

Take your party dip game to the next level with this easy labneh recipe and homemade pita chips!

Cranberry and Herb Labneh Recipe with Homemade Pita Chips 

tbsp Early Harvest extra virgin olive oil

tsp ground sumac

Salt

Labneh (See homemade Labneh Recipe)

mint leaves, chopped

10-15 large basil leaves, chopped

dill (no stems)

cranberries,

Salt and pepper

tsp sumac

garlic powder

lemon

Early Harvest extra virgin olive oil, more for later

lemon juice

seeds,

herbs

If making your own homemade labneh (so easy and highly recommended), do that at least 24 hours in advance. Follow this homemade labneh recipe.

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside for now.

Open the pitas and pull the halves apart along the seams. Using kitchen shears, cut the pita into triangles or strips (1-inch or so wide).

Toss the bread in a large bowl with the oil, a generous pinch of salt (scant 1 tsp), and the sumac. Taste and adjust salt or sumac to your liking.

Spread pita triangles pieces on the prepared sheet pan and bake until golden brown, about 10 minutes or so (watch carefully, and rotate pan half-way through). Remove from the oven and set aside for now.

Make the herbed labneh dip. Place the labneh ingredients in one large bowl (expect the pomegranate seeds, if using), mix with a spoon until everything is well combined. Taste and adjust salt or spices to your liking. Add a little more lemon juice or olive oil, if you like. Mix again.

Transfer the herbed labneh to a serving bowl and garnish with mint leaves, more cranberries and the pomegranate seeds. Enjoy with the homemade pita chips.

These last couple of years I've gotten in the habit of using Greek yogurt in place of sour cream—it just tastes better to me. This dip is perfect for a social gathering!

Such a great option instead of those unhealthy sauces for chips! I really love how it's all combined, looks really fresh and I would choose it every time as some movie snack. :)

Yum! This sounds like a flavorful snack for just about any day of the week! Thank you for sharing. :)

I love Labneh and make it often, sometimes from cow's milk and sometimes from goat's milk. They're both delicious. I love all the herbs that you added here, especially dill (my fav). I have never added pomegranates to it and I think it is a brilliant idea. Pita chips with olive oil and sumac sounds super delicious too. BTW congrats on launching sale of mediterranean spices and olive oils. Awesome!

Aren't these pomegranate kernels? Probably either those or the cranberries are equally delicious.

The ultimate snack food: chips and dip. This queso is taken to the next level with cloves of roasted garlic and charred jalapeno.

Roasted Garlic White Queso Dip

jalapeno

garlic (see notes)

extra virgin olive oil

butter, unsalted

flour

Ro-tel

Corona beer (see notes)

corn kernels

cream cheese,

Monterey jack

+ 2 tablespoons fresh cilantro, roughly chopped

green onions, thinly sliced

kosher salt and black pepper,

Tortilla Chips and/or Bell Pepper Strips

Set jalapeno over gas flame on stove or under broiler to char. Rotate as it blackens to cook evenly.

Over low heat, warm olive oil in a 10&#8243; cast iron skillet or saute pan. Add roasted garlic cloves and warm to soften. As they soften, use the back of a fork to mash them into a paste.

Add butter, increase heat to medium, and melt. Once melted, sprinkle in the flour and cook 1-2 minutes while stirring to prevent garlic from burning. Add ro-tel and stir to scrape up any bits from bottom of the pan, then slowly whisk in beer. Add corn, season with salt and pepper, then bring to a boil. Lower heat and simmer until thickened, about 3-5 minutes. Continue to stir often.

Add the cubes of cream cheese and jack cheese, stirring or whisking until cheese is melted and mixture is smooth. Stir in 1/4 cup of chopped cilantro and check final seasoning. Add salt and pepper to taste, if necessary.

Transfer roasted garlic white queso dip to serving dish. Top with slices of charred jalapeno, chopped green onion and 2 more tablespoons of chopped cilantro. Serve warm with tortilla chips or bell pepper segments for dipping.

I made this to go with a Mexican themed meal and it was a big hit!  I didn’t have ro-tel so I subbed with some medium salsa and it gave it a little extra heat which just added to the wonderful flavor.  Would definitely make again!

Find the recipe here: https://thecraveablekitchen.com/roasted-garlic-white-queso-dip/

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Top 3 chips and dip recipes from across the web

The most viewed chips and dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Queso Dip (Mexican Cheese Dip...

Cranberry and Herb Labneh Recipe wi...

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The most viewed chips and dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine