Queso Blanco Dip is a great appetizer to devour during football season! Do you have some ravenous fans coming over? This would surely be a hit! A little bit of heat on a chilly fall/winter afternoon is a score for you! Add a little corn that’s been sauteed with the garlic and boom! Bring on the chips to dip. Secretly do your end zone dance!
Start by doing a little prep work. Dice the onions, jalapeno(s), and strip the corn kernels from the cob or use frozen corn. I find it gives a nice contrast of flavor to the other ingredients used this dip. Slice the American cheese into thin strips to help move along the melting process.
Sauté the garlic, jalapeno(s), red onion and corn with the olive oil until onions are soft and translucent.
Into the sautéed vegetables, stir in the cheeses. As the melting cheese begins to coat the veggies, stir in the half and half.
Once combined, stir in lime juice, zest(if desired),spices and cilantro over low heat until it’s of a smooth consistency.
This dip will score a big win for you and your crew! TOUCHDOWN!! The extra point is scored with it being topped with some fresh pico de gallo like my Fresh Salsa recipe. Maybe that would be a two-point conversion!
Serves: 3½ cups
- 2 T. Extra-Virgin Olive Oil
- 2 cloves of garlic, minced
- 1 ear of corn, stripped of kernels or 1 cup Silver Queen Corn(frozen)
- 1-2 jalapenos, thinly sliced and diced
- ¼ c. red onion, thinly sliced and diced
- ½ pound White American Cheese ( I used deli-sliced Land O'Lakes cut into strips.)
- 4 oz. cream cheese
- ¾ c. half and half
- 2 T. cilantro, finely chopped
- ¼ t. cumin
- ¼ t. cayenne pepper
- Zest(if desired) and juice from 1 lime, about 2 T.
- Over medium-low heat, sauté garlic, jalapeno(s), onions and corn for about 5 minutes or until onions are soft and translucent.
- Gradually add the strips of American cheese with the cream cheese to the sautéed veggies.
- Blend in the half and half until it reaches a smooth consistency.
- Stir in lime juice, zest, spices and cilantro.
- Top with more cilantro or Pico de Gallo before serving.