White Queso

Despite my love of queso (and I really do love it), I had never tried white queso. To me, it just appeared bland and uninteresting. I was so happy to be wrong. After a friend told me that white queso was her favorite kind, I had to investigate, discovering this recipe in one of my favorite books Queso! by Lisa Fain, that I reviewed here.

This dip is as delicious as it is easy, and I mean stupidly easy, and who doesn’t like a recipe like that? I am never without cream cheese, and now I will never be without evaporated milk and green chilies, because these three ingredients are all it takes to put this wonderful dip together that you can enjoy on your own, or serve to company. I took this recipe over the top by chopping up Hatch Green Pecans to put on top. Oh, momma!

I tend to like less traditional dippers, and found my absolute favorite were wedges of apple. Dip whatever you like. Also feel free to take a cookie scoop, and pile a hefty mound on top of a freshly cooked burger. Sensational!

White Queso

From Queso!

1 8-oz. pkg. cream cheese, softened
2 5-oz. cans evaporated milk
1 5-oz. can chopped green chilies (mild or hot, your choice)
1 tsp. Kosher salt

In a medium saucepan over low-medium heat, whisk together the milk and cream cheese until smooth and creamy (about 5 minutes). Stir in green chilies and salt, and pour into a serving dish. Serve with chips or slices of apple.

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