Ghost Eater's Queso Blanco

Ghost Eater's Queso Blanco
11
1 Review
Serve this dip, flavored with two cheeses, with Halloween-themed tortilla cut-outs.
20 min
Prep Time
20 min
Total Time
48 servings

Ingredients

Dippers

8 (8-inch)
flavored tortillas

Dip

1 tablespoon
Land O Lakes® Butter
1 medium (1/2 cup)
onion, chopped
1 teaspoon
finely chopped fresh garlic
10 (3/4-ounce) slices
Land O Lakes® Deli American, cut into quarters
10 (3/4-ounce) slices
Land O Lakes® Hot Pepper, cut into quarters
1/2 cup
milk
1/2 cup
sour cream

Directions

  1. Heat oven to 375°F.
  2. Cut tortillas with 2 to 2 1/2-inch Halloween-themed cookie cutters. Place onto large ungreased baking sheet. Spray cut-outs with no-stick cooking spray. Bake 5-7 minutes or until crisp.
  3. Melt butter in 3-quart saucepan until sizzling; add onion and garlic. Cook over medium heat 3-4 minutes or until softened. Reduce heat to low; add cheeses and milk. Cook, stirring occasionally, until cheeses are melted. Add sour cream; mix well. Cook 1-2 minutes or until heated through.
  4. Serve warm dip with tortilla cut-outs.

Recipe Tips

Nutrition Facts (1 tablespoon dip plus 1 tortilla cut-out)

Calories
90
Cholesterol
10mg
Carbohydrates
8g
Protein
3g
Fat
4.5g
Sodium
240mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Meh. If you're looking for that runny restaurant queso that's so good you could eat it like soup.. This isn't it. I tripled the milk and sour cream to thin out the sticky texture but it's just not right. On to the next recipe! Will post if I ever find what I'm looking for.. I do have to say though; if it's for a party, something thick like this would surely keep the cheese drip mess to a minimum (especially with kiddos).

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