This recipe is adapted from the famous queso blanco dip that is served at Miguels Cocina in San Diego, CA. Creamy and flavorful, with just the right kick of spice, this is the best queso blanco dip you will ever have, and people will beg you for the recipe. I call it “liquid gold” because it is as precious as gold! No fake cheese in this queso!
This can also be used as a sauce for Mexican dishes including enchiladas, fajitas, or nachos, or be a purist and serve with warm tortilla chips. Drizzle over grilled shrimp and you will lose your mind, it is so tasty! To keep warm for parties, place the finished dip in a fondue dish or crock pot on warm or low.
Best Queso Blanco Dip
- 2 c. Half and Half cream (Do not use fat free. I have already cut down the recipe to reduce fat, the original had whole cream)
- 1 c. Sour cream (You can use fat-free here)
- 1 tsp. Chicken base (You can usually find this in the spice or Spanish food section. It is a powdered chicken flavoring)
- 1 Jalapeno, seeded and finely chopped (or 1/2 can of chopped jalapeno or green chilies)
- 1 Tbsp. Jalapeno juice (You can find near Tabasco sauce in grocery aisle or use the juice from can of jalapenos)
- 2 oz. shredded cheese (Use tex-mex or cheddar/monterey jack mix)
Heat half-and-half in a sauce pan to almost boiling, stirring constantly so it does not stick to bottom of pan. When cream is ready to boil, add sour cream, chicken base, and jalapeno juice. Reduce heat to medium low and simmer. Remove from heat and stir in jalapenos and shredded cheese until well blended.
Note: This dip will be creamy, not chunky. If it is too thick, mix more cream into it. If you like your dip spicy, add more jalapeno and juice.