Queso blanco dip



Total Time: 20 min
Prep: 10 min
Cook: 10 min
Serves: 6
Easy


Creamy, gooey, with a hint of pepper heat—our queso blanco dip is sure to hit the spot. A few key things will ensure success: First, make sure that you shred the cheese from a block; preshredded cheese is coated with anti-caking agents that might make for a gritty texture. Next, be patient as you cook so that the cheese and milk don’t curdle. The first stage of cooking, over medium-low heat, will just melt the cheese. The second stage, over low heat, will get the mixture hot enough to activate the thickening powers of the cornstarch.
Ingredients
  • 4 oz Pepper Jack cheese, shredded
  • 4 tsp cornstarch
  • ¼ tsp garlic powder
  • ¼ tsp ground cumin
  • 1 cup plain unsweetened almond milk
  • 2 tbsp uncooked scallions, chopped
  • 1 tbsp grape tomatoes, minced (optional)

Instructions
  1. In a small saucepan, toss cheese with cornstarch, garlic powder, and cumin. Add almond milk. Cook over medium-low heat, stirring frequently, until cheese melts, about 5 minutes. Decrease heat to low; cook, stirring almost constantly, until thickened, 3 to 5 minutes. Stir in scallions. Spoon dip into a bowl; top with tomatoes, if desired.
  2. Serving size: about ¼ cup

Notes
  1. We made this with full-fat cheese instead of reduced-fat cheese because the texture of the dip is much more smooth and creamy.