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It’s creamy. It’s gooey. It has that hint of peppery heat. That’s right: It’s queso blanco dip! For a super smooth texture, be sure to shred cheese from a block. (Pre-shredded cheeses tend to be grittier when melted.)⁣
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𝗪𝐡𝐚𝐭 𝐲𝐨𝐮’𝐥𝐥 𝐧𝐞𝐞𝐝:⁣
∙4 oz pepper Jack cheese, shredded⁣
∙4 tsp cornstarch⁣
∙¼ tsp garlic powder⁣
∙¼ tsp ground cumin⁣
∙1 cup plain, unsweetened almond milk⁣
∙2 Tbsp chopped scallions⁣
∙1 Tbsp minced grape tomatoes (optional)⁣
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𝐇𝐨𝐰 𝐭𝐨 𝐦𝐚𝐤𝐞 𝐢𝐭: ⁣⁣⁣⁣⁣
1. In a small saucepan, toss cheese with cornstarch, garlic powder, and cumin. Add almond milk. Cook over medium-low heat, stirring frequently, until cheese melts, about 5 minutes. Reduce heat to low; cook, stirring almost constantly, until thickened, 3 to 5 minutes. Stir in scallions. Spoon dip into a bowl; top with tomatoes, if desired.⁣
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Serving size: about ¼ cup⁣
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Serves 6⁣
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💚3 SmartPoints⁣⁣⁣⁣⁣
💙3 SmartPoints⁣⁣⁣⁣⁣
💜3 SmartPoints⁣⁣⁣⁣⁣

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WW's Queso Blanco Dip #shorts | WW