What is it about white queso dip made with real cheeses? White queso dip is the stuff of lore in parts of Texas. People have been said to live off of a diet of the goodness of this liquid gold. While it is something usually relegated to restaurants or plopped out of a can (sometimes both unfortunately) it shouldn’t be a thing we can’t make at home, right? If you have had white queso dip or its close cousin the yellow variety, chances are you ate a processed version with an unfamiliar dairy product made with processed oils- and frankly not very good for you. Well, we’re here to tell you that its actually quite simple to make at home! Not only is it easy and cheap (and healthier) than the alternative, you can be whip this up in just a few minutes.
Im New To This Queso Thing, So What’s The Big Deal?
White queso dip can be the life of the party. Fondu has been around forever and in the past decades was quite the rage at dinner parties. In today’s foodie world it has become a cult classic. This is a simplified and more piquant version that can be made ahead of time and kept warm for convivial dipping. If you have a fondu set or a tea light burner even better since the real cheeses may set after cooling (maybe that’s the beauty of the canned stuff, I don’t know). The difference is noticeable when you try white queso dip made with real cheeses, and it will be a hit at your next event.
What Other Things Can I Put This Magic On?
Once made white queso dip also makes a great topping for nachos of course. You can also be add it to sandwiches, or on enchiladas. Chefs also like to use it as an impromptu bechamel- type sauce that can be poured over steamed veggies such as brocolli! Making breakfast? Its great on eggs or inside an omelette, or even on hash browns. Yep, its good on just about anything come to think of it. Add some Quick Pickled Chiles on top and you’re in for a really, really, addictive treat! You can even use it as the sauce for a mac n’ cheese, no joke!
Chef’s Tip:
Add a splash of vinegar to make the flavors pop even more! Many jarred salsas use citric acid or vinegar as a component for stabilization and to help preserve them but also for flavors. Acidity also helps cut the richness of fats, so in this case it can really make a difference (hence why nachos often have pickled chiles). Just be careful as too much can cause the queso to separate, or in chef’s lingo “to snap”.
White Queso Dip
Ingredients
- 1.5 cups heavy cream
- 2 ounces cream cheese
- 2 cups shredded jack cheese can also substitute with mozzarella
- 4 ounces canned green chiles
- .25 tsp sea salt
Instructions
- Start by measuring the ingredients
- In the sauce pan cook the cream and the green chiles over low to medium heat. When the cream simmers begin to reduce. Using the whisk stir frequently to avoid scorching and to prevent the liquid from boiling over. This should take about 5 minutes. You will see larger bubbles start to form and the cream thicken. When it is about 70 percent of its original volume it should be ready. Remove from the heat and whisk in the cream cheese first. When it is incorporated, whisk in the grated cheese and add salt. Continue to stir. At first the cheese may seem lumpy but you will soon see it give and turn to liquid. Serve warm, ideally with tortilla chips, pita bread, etc.
