Addicting Tex-Mex Queso Blanco
Start off Taco Night with the smoothest, creamiest, dangerously Addicting Tex-Mex Queso Blanco. This cheesy dip with a little kick will have you licking the bowl clean.
Ingredients
- ¼ pound white American cheese
- 2 tablespoons unsalted butter
- ½ cup skim, reduced fat, or whole dairy milk at room temperature
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
Instructions
- Cut your butter and cheese into small cubes, roughly 1-inch wide. This will help them to melt more easily and readily combine.¼ pound white American cheese
- Add the cheese, butter and 1/4 cup of the room temperature milk to a small hot over lowest heat and let sit for 3-5 minutes to start to melt.2 tablespoons unsalted butter, ½ cup skim, reduced fat, or whole dairy milk
- Use a whisk to stir occasionally, keeping an eye on things as they slowly melt to ensure it is not overheating.
- Once the butter, cheese, and milk have melted together, add the cumin and cayenne pepper and whisk to integrate.¼ teaspoon cumin, ⅛ teaspoon cayenne pepper
- Assess the consistency of the queso. It should readily run off your whisk in a smooth stream. If too thick, add more milk, about 1 tablespoon at a time, until desired consistency is achieved (you may not need all of the milk).
- Taste test to see if you want to add any more cayenne pepper to kick up the spice level. Serve warm with chips and enjoy!
Notes
- You can usually buy white American cheese in the deli section, but you can also use the singles slices. 1/4 pound is roughly 6 slices.
- You can always add more milk if you want to thin it out even more. Once you remove it from the heat, it will slowly begin to solidify. The thinner you make it, the longer you can keep it off the heat without it starting to solidify.
- Cayenne can vary in its level of spiciness. The one I use is relatively potent, but I like my queso pretty spicy. If you don’t love things hot, you may want to add only half the amount of cayenne until you are able to taste it. You can always add more later.