WHITE DIP RECIPES

Name: Mexican White Dip
Prep time: 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup sour cream (full fat works best); 1 cup mayonnaise; 1/2 cup bottled lime juice, (or the juice of 3 limes); 4 cloves garlic; 1 handful fresh cilantro; 1 stalk green onion; Hot pepper sauce to taste

MEXICAN WHITE DIP RECIPE - TABLESPOON.COM

Mexican White Dip Recipe - Tablespoon.com image

Our favorite white dip served in many Mexican restaurants across the country. This is not queso (cheese) but a creamy dip best serves with warm tortilla chips. Fast & easy!

Provided by TBSP Kitchens

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1 cup sour cream (full fat works best)
1 cup mayonnaise
1/2 cup bottled lime juice, (or the juice of 3 limes)
4 cloves garlic
1 handful fresh cilantro
1 stalk green onion
Hot pepper sauce to taste

Steps:

Add all ingredients to a food processor & blend until smooth. Refrigerate at least 2 hours for the flavors to blend. Serve with tortilla chips.

Nutrition Facts : ServingSize 1 Serving

WHITE QUESO DIP RECIPE - FOOD.COM

White Queso Dip Recipe - Food.com image

Have you ever been to a mexican restaurant or burrito joint and tried that tasty white cheese dip? After much experimentation, I finally have a recipe that is on par with the cheese dip you can get there, and you're sure to love it too. This beats anything you can buy prepackaged in a store! If you do not have a double boiler, you can improvise by using a metal mixing bowl over a saucepan.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 cups, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb white American cheese (from deli, get a good brand)
1 cup half-and-half
2 tablespoons diced jalapenos
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 dash chili powder

Steps:

In a double boiler on low heat (enough to keep a gentle boil), add the cheese and some of the half and half.
Stir mixture until cheese begins to evenly melt, adding half and half to result in the consistency you desire. (It should be thin enough to flow well, but thick enough to stay on a chip).
Add diced jalapenos to mixture, according to your preference. If they are from a jar, add a teaspoon or two of the juice as well.
Begin to add the spices. Start with the cumin and black pepper. Add red pepper gradually, tasting along the way. A little goes a long way, so be sure you don't make it too hot. I use a bit more than 1/4 tsp, you may use more or less.
Add a pinch of chili powder, and serve hot with tortillas or chips.
Leftovers can be microwaved (add more half and half or water to keep consistency). Don't worry about yellowing from day to day (due to spices/cheese), it will be good for 4-5 days.

Nutrition Facts : Calories 230.8, FatContent 17.5, SaturatedFatContent 10.9, CholesterolContent 47.6, SodiumContent 647.3, CarbohydrateContent 6.6, FiberContent 0.3, SugarContent 0.2, ProteinContent 12.2

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