Queso Blanco Dip - Cache Valley Creamery

Name: Queso Blanco Dip - Cache Valley Creamery
Ingredients: 1 12 oz. can evaporated milk; 1½ tsp cornstarch; ¼ cup cream cheese; 1 cup sour cream full fat; 2 ounces Cache Valley Creamery Sharp Cheddar cheese grated, about 1 cup loosely packed; 2 ounces Cache Valley Creamery Mozzarella cheese grated, about 1 cup loosely packed; 2 ounces Cache Valley Creamery Monterey Jack cheese grated, about 1 cup loosely packed; 1 ounce Cache Valley Creamery Swiss cheese grated, about ½ cup loosely packed; ½ cup diced tomatoes with green chiles; 2 tbsp canned diced jalapeno peppers more if you want it hot, plus 1 tbsp of juice; 1 tsp fresh lime juice, a quick squeeze from half a lime is enough; 1 tsp chili powder; ½ tsp salt more or less, to taste; ½ tsp EACH ground cumin, onion powder, garlic powder, ground black pepper; ¼ tsp EACH smoked paprika, cayenne pepper

www.cachevalleycreamery.com

Queso Blanco Dip is almost always made using processed cheese, but this recipe makes a flavorful, cheesy dip in no time using regular cheese. I use four kinds of Cache Valley Creamery cheese for a...

View Original

Share this recipe:

Ingredients

1 12 oz. can evaporated milk
1½ tsp cornstarch
¼ cup cream cheese
1 cup sour cream full fat
2 ounces Cache Valley Creamery Sharp Cheddar cheese grated, about 1 cup loosely packed
2 ounces Cache Valley Creamery Mozzarella cheese grated, about 1 cup loosely packed
2 ounces Cache Valley Creamery Monterey Jack cheese grated, about 1 cup loosely packed
1 ounce Cache Valley Creamery Swiss cheese grated, about ½ cup loosely packed
½ cup diced tomatoes with green chiles
2 tbsp canned diced jalapeno peppers more if you want it hot, plus 1 tbsp of juice
1 tsp fresh lime juice, a quick squeeze from half a lime is enough
1 tsp chili powder
½ tsp salt more or less, to taste
½ tsp EACH ground cumin, onion powder, garlic powder, ground black pepper
¼ tsp EACH smoked paprika, cayenne pepper