![Queso blanco dip](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/q_auto/urtw74gwpvh21vhx07kl.jpg?auto=webp)
Queso blanco dip
3
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
6
Difficulty
Easy
Creamy, gooey, with a hint of pepper heat—our queso blanco dip is sure to hit the spot. A few key things will ensure success: First, make sure that you shred the cheese from a block; preshredded cheese is coated with anti-caking agents that might make for a gritty texture. Next, be patient as you cook so that the cheese and milk don’t curdle. The first stage of cooking, over medium-low heat, will just melt the cheese. The second stage, over low heat, will get the mixture hot enough to activate the thickening powers of the cornstarch.
Ingredients
Pepper Jack cheese
4 oz, shredded
Cornstarch
4 tsp
Garlic powder
¼ tsp
Ground cumin
¼ tsp
Plain unsweetened almond milk
1 cup(s)
Scallions
2 Tbsp, chopped
Grape tomatoes
1 Tbsp, minced (optional)