White Cheese Jalapeno Dip Recipes

INSANELY AMAZING JALAPENO CHEESE DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine jalapeno peppers, Parmesan cheese, Cheddar cheese, mayonnaise, and green chilies in a bowl. Cut the top off of the sourdough bread and hollow out the center to create a bowl. Fill the bread bowl with the jalapeno mixture.
• Bake in the preheated oven for 30 minutes.

RESTAURANT-STYLE WHITE QUESO DIP

Steps:

• Combine American cheese and half-and-half in a medium microwave-safe bowl. Microwave on high power in 1 1/2 minute intervals, stirring in between each interval, until melted and creamy, 5 to 7 minutes.
• Stir in jalapenos, jalapeno juice, cumin, and cayenne. Microwave for 30 seconds. Stir and serve immediately.

CREAMY WHITE QUESO DIP

Steps:

• Combine ingredients in microwaveable bowl.
• Microwave on HIGH 2 min.; stir. Microwave additional 1 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 30 sec. Top with chopped tomatoes. Serve with chips.

JALAPENO BEER CHEESE DIP

Steps:

• Preheat the broiler.
• Toss the Monterey jack and Cheddar cheeses together in a small bowl.
• Heat the oil in a medium cast-iron or ovenproof skillet over medium-high heat. Add the scallions, jalapeno and a pinch of salt and cook, stirring, until tender, about 3 minutes. Add the tomato and cook, stirring, until soft, about 1 minute. Add the beer and cook until all the liquid has evaporated, about 7 minutes. Remove the skillet from the heat. Add the cheese mixture to the skillet and stir once or twice to combine.
• Put the skillet under the broiler and broil until the cheese is melted, bubbling and lightly browned on top, 2 to 3 minutes. Serve hot with warm tortillas or tortilla chips.

JALAPENO CHEESE DIP

Steps:

• In a large microwave-safe bowl, combine cheese and milk. Cover and cook on high for 1-1/2 minutes; stir. Cook 30-90 seconds longer or until cheese is melted; stir until smooth. Stir in jalapenos. Serve warm.

WHITE CHEESE DIP (QUESO BLANCA)

Steps:

• In a large sauce pan, combine cream cheese, mozzarella and quesadilla cheese. Add whipping cream.
• On medium low heat, melt cheeses until smooth.
• Add sour cream, parmesan and jalapeno juice. Stir until combined and completely smooth.
• Remove from heat, store in an airtight container in the refrigerator (it will need to be reheated in the microwave and stirred to combine again if left in the refrigerator before eating).
• Delicious with chips, quesadillas, pizza, or macaroni and cheese!

JALAPENO VELVET (WHITE SAUCE/DIP)

Steps:

• Heat whipping cream in a heavy saucepan over high heat.
• When the cream is ready to boil, stir in sour cream.
• After sour cream dissolves, reduce heat to medium.
• Stir in chicken base and jalapeno juice and simmer.
• While cream is heating:.
• Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whisk until mixture is smooth and pale gold in color.
• Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
• Remove from heat;.
• Stir in minced jalapeno and the cheeses.

QUESO BLANCO DIP (WHITE CHEESE DIP)

Steps:

• Place all ingredients into a microwavable-safe bowl.
• Microwave on high for 5 minutes, stopping to stir after every minute. It might appear runny at first, but it will thicken up as it starts to cool down.
• Serve immediately with tortilla chips.