Smooth White Queso Blanco Dip

By Sprig Originals ✓ · cooked up in Sprig

A silky, scoopable white cheese dip built on evaporated milk and a whisper of cornstarch — no processed cheese, no grainy breaks. Real Monterey Jack and white American melt into a glossy sauce spiked with roasted poblano, jalapeño and a little chipotle warmth, ready in about 20 minutes for the price of a bag of chips.

Ingredients

• 12 oz Monterey Jack cheese, in a block
• 4 oz white American cheese, sliced at the deli counter
• 2 tsp cornstarch
• 1 12 oz can evaporated milk
• 2 tbsp water, plus more as needed

• 1 tbsp neutral oil
• 1 small poblano pepper, stemmed, seeded and finely diced
• 1 jalapeño, finely minced (seeds left in for more heat)
• 1/4 cup white onion, finely diced
• 2 cloves garlic, grated or minced
• 1 tsp chipotle in adobo, minced (about 1 small pepper)
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 2 tbsp chopped fresh cilantro
• 1 tsp fresh lime juice

• 1 bag thick tortilla chips (about 10 oz)
• Extra minced jalapeño or hot sauce, for topping

Instructions

1. Grate the Monterey Jack on the large holes of a box grater and tear the white American slices into small pieces. Toss the grated Jack with the 2 teaspoons cornstarch in a bowl until every shred is lightly dusted — this is what keeps the dip smooth. Do not use pre-shredded cheese; the anti-caking coating turns the queso gritty.
2. Heat the oil in a 3-quart saucepan over medium heat. Add the poblano, jalapeño and onion with the 1/2 teaspoon salt and cook, stirring, for 5 to 6 minutes, until softened and just starting to color at the edges.
3. Add the garlic, chipotle in adobo and cumin and cook 45 seconds more, until fragrant.
4. Pour in the evaporated milk and the 2 tablespoons water. Bring to a bare simmer over medium-low heat — you want small bubbles at the edge, around 180°F, never a rolling boil.
5. Reduce the heat to low. Add the cheese in 4 or 5 handfuls, whisking constantly and waiting until each addition has fully melted before adding the next. This should take 4 to 5 minutes total. Keep the heat low; if the mixture ever bubbles hard, pull the pan off the burner for 30 seconds.
6. Once all the cheese is in and the queso is glossy and coats a spoon, whisk in the lime juice and half the cilantro. Taste and add salt as needed. If it is thicker than you like, whisk in water 1 tablespoon at a time.
7. Pour into a warm serving bowl, top with the remaining cilantro and extra jalapeño, and serve immediately with thick tortilla chips.

Chef's tips

Nutrition (per serving, estimated)

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