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"White cheddar and mozzarella meld together with evaporated milk to create a solid foundation for a velvety smooth queso blanco. Smooth and creamy queso dip is made with white cheddar, mozzarella, evaporated milk, jalapeno, and red chili pepper for a kick of heat. Toss the Velveeta aside because this homemade white queso dip recipe uses fresh shredded cheese straight from the block for the best texture and flavor. White cheddar and mozzarella meld together with evaporated milk to create a solid foundation for a velvety smooth queso blanco. Toss in some jalapeno and red chili peppers to spice it up then dip, dunk, and devour with veggies or crisp tortilla chips. "
Preparation Time15 min
Cooking Time10 min
Cooking Vessel Sizesaucepan, whisk
- 12 ounces Evaporated Milk
- 1 cup Shredded White Cheddar
- 1 cup Shredded Mozzarella Cheese
- 1 Medium Jalapeno
- 1 Medium Red Chili Pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 1 teaspoon Cornstarch
Add jalapeño, red chili pepper, evaporated milk, salt, chili powder, and black pepper to a saucepan. Bring to a boil over medium-high heat.
Visit https://amandascookin.com/queso-dip/ for full printable recipe.
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