White Queso

Latin American
Written By Hannah Coward

Adapted from The Baking Fairy

INGREDIENTS

8 oz queso Oaxaca

8 oz full-fat cream cheese

8 oz full-fat sour cream

¾ cup half & half or cream

2 large poblanos, roasted/diced

garlic powder 🧄

onion powder

chili powder

salt 🧂

8–16 drops jalapeño sauce

DIRECTIONS

  • In a medium pot over LOW heat, combine all the dairy.

  • Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often (15-20 minutes).

  • Add spices and diced poblano.

  • Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted.

Hannah Coward
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