Mexican

Queso Blanco Dip (White Cheese Dip) takes 5 minutes to prepare.

Queso Blanco Dip (White Cheese Dip) takes 20 minutes to cook.

Queso Blanco Dip (White Cheese Dip) makes 5 servings.

The ingredients for Queso Blanco Dip (White Cheese Dip) are:

Roux:
1/4 cup white flour
1/4 cup butter

Bechamel:
Roux +
2 cups whole milk

Dip:
Bechamel +
12 ounces of monterey jack cheese, shredded.

Optional:
1/2 tsp ground cumin
1/2 tsp garlic powder
salt, to taste

Here is how you make Queso Blanco Dip (White Cheese Dip):

First, make a roux.Over VERY low heat, slowly melt the butter- it should not bubble. Next, add flour and whisk constantly for about 30 seconds, or until combined. Raise the heat slightly (not quite medium) and whisk constantly for 1 minute, there should be a tiny bit of bubbling going on.Make bechamel:Once a minute of whisking has been completed, add a small amount of the milk to the roux (a couple of small splashes) and whisk to combine. Add the remainder of the milk, raise the heat to medium, and whisk constantly for about 10 minutes. The sauce should start to thicken somewhere around 5 minutes, and after 10, it should be pretty thick and your arm should be getting tired. Once the sauce is thick, reduce the heat to very low.Optional spices:now is the time to whisk in any optional spices/peppers.Cheese Dip:Turn the heat OFF and add the shredded cheese a handful at a time, whisking to combine each handful. Once one handful has melted, you may add another. Serve immediately.Serving Size:?Makes About 12 Bowls of Cheese Dip

The nutritional information for Queso Blanco Dip (White Cheese Dip) is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 396.9

• Total Fat: 31.5 g
• Cholesterol: 75.2 mg
• Sodium: 580.5 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 0.2 g
• Protein: 16.7 g

Queso Blanco Dip (White Cheese Dip) is Mexican cuisine.