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overhead view of Mexican White Cheese Dip Chipotle Queso Dip Copycat Recipe
Olga

Mexican White Cheese Dip

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Creamy, cheesy, and made with roasted peppers, garlic, tomatoes, and a blend of Monterey Jack and white cheddar, this Mexican White Cheese Dip is perfect for dipping or drizzling.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded white cheddar cheese
  • ¼ serrano pepper finely minced
  • ¼ poblano pepper finely minced
  • ¼ rehydrated dried chipotle pepper or ¼ canned chipotle pepper in adobo sauce finely minced
  • 2 garlic cloves minced
  • ¼ yellow onion finely diced
  • 1 cup heavy cream
  • 1 tbsp cornstarch + 2 tbsp cold water slurry
  • ¼ cup diced tomatoes fresh or canned
  • ¼ cup cultured cream or sour cream
  • Pinch of cumin
  • Pinch of coriander
  • Salt to taste

Equipment

  • 1 Medium Saucepan
  • 1 Wooden Spoon
  • 1 Small Bowl
  • 1 Measuring cups & spoons
  • 1 Sharp knife and cutting board
  • 1 Grater (for shredding cheese)
  • 1 Serving Bowl

Method
 

  1. Shred 1 cup Monterey Jack and 1 cup white cheddar cheese. Mince ¼ serrano pepper, ¼ poblano pepper, and ¼ chipotle pepper (rehydrated or canned). Dice ¼ yellow onion and mince 2 garlic cloves.
  2. Heat 1 tbsp oil in a medium saucepan over medium heat. Add the onion and cook for 4-5 minutes until soft. Stir in the peppers and cook for 2-3 minutes. Add garlic, cumin, and coriander, and cook for 30 seconds.
  3. Mix 1 tbsp cornstarch with 2 tbsp cold water in a small bowl to make a slurry.
  4. Lower the heat. Pour in 1 cup heavy cream and stir in the cornstarch slurry. Gradually add shredded cheeses, stirring until melted and smooth.
  5. Stir in ¼ cup diced tomatoes and ¼ cup cultured cream (or sour cream). Taste and season with salt.
  6. Serve warm with tortilla chips, veggies, or tortillas.

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