red with white tips

WHITE QUESO DIP

White Queso Dip, or Queso Blanco, is a rich, creamy, and velvety cheese dip just like the kind served at Mexican restaurants. This easy 10-minute recipe is perfect for dipping with fresh tortilla chips, drizzling over burr

INGREDIENTS

  • ½ tbsp olive oil
  • ¼ cup sweet onion, finely chopped
  • ½ – 1 jalapeño, minced (adjust to taste)
  • 1 lb white American cheese, shredded
  • 1 cup milk
  • ¼ – ½ cup low-sodium chicken broth (to adjust consistency)
  • ¼ cup fresh cilantro, chopped
  • ½ cup tomatoes, finely diced
  • Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Step 1: Sauté Aromatics

  • Heat olive oil in a small skillet over medium heat.
  • Add chopped onion and minced jalapeño, cooking until softened.

Step 2: Melt the Cheese

  • Reduce heat to low and add shredded white American cheese and milk.
  • Stir continuously until the cheese is fully melted and smooth.

Step 3: Adjust Consistency

  • Gradually add chicken broth, stirring until the dip reaches your desired consistency.

Step 4: Add Fresh Ingredients

  • Stir in chopped cilantro and diced tomatoes.
  • Season with kosher salt and freshly ground black pepper to taste.

Step 5: Garnish & Serve

  • Top with extra cilantro or Pico de Gallo for a burst of freshness.
  • Serve warm with tortilla chips, over burritos, or as a topping for veggies.

TIPS & VARIATIONS

Use High-Quality Cheese – Opt for white American cheese from the deli counter for the best texture and flavor. Avoid pre-shredded or individually wrapped slices.

Adjust Heat Level – Prefer a milder dip? Swap jalapeños for a 4-ounce can of mild green chiles.

Customize Your Queso – Stir in:

  • Cooked Mexican chorizo or ground beef for a heartier dip.
  • Crisp bacon crumbles for a smoky touch.
  • Chipotle peppers for a hint of smokiness and spice.
  • Spinach, artichokes, or green chilies for added flavor.
  • Even lobster or crawfish for a decadent twist!

Enjoy this creamy, flavorful queso dip at your next fiesta! 

WHITE BEAN SOUP WITH KALE

White Bean and Kale Soup is a nutritious, one-pot meal that’s packed with flavor and easy to prepare! In just 30 minutes, enjoy tender, protein-rich white beans and nutrient-dense kale in a creamy, well-seasoned broth made with wholesome ingredients.

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • ½ teaspoon Italian seasoning
  • ½ teaspoon chili powder
  • 2 (15-ounce) cans white cannellini beans, drained and rinsed
  • 3 ½ cups chicken broth (or vegetable broth)
  • 2 cups fresh kale, chopped
  • Salt and pepper, to taste
  • Lemon juice (optional, for serving)

INSTRUCTIONS

  • Heat the vegetable oil in a large pot over medium-high heat until hot, about 1-2 minutes.
  • Add the diced onion, minced garlic, carrots, and celery. Stir well and cook for about 5 minutes until softened. Stir in the Italian seasoning and chili powder, mixing until well combined.
  • Pour in the white beans and broth. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, stirring occasionally.
  • Turn off the heat. Using an immersion blender, mash half of the beans directly in the pot to create a thicker, creamier texture. Alternatively, transfer half of the soup to a blender, blend until smooth (about 1 minute), then return it to the pot.
  • Stir in the chopped kale and let it wilt for about 1 minute.
  • Season with salt and pepper to taste. Serve warm with a squeeze of lemon juice, if desired.

STORAGE & REHEATING TIPS

  • Refrigeration: Store leftover soup in an airtight container in the refrigerator for 4-5 days.
  • Freezing: Let the soup cool to room temperature before transferring it to a freezer-safe container or bag. Freeze for up to 3 months. For easier reheating, portion it out before freezing. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm the soup in a saucepan over medium-low heat, adding a splash of water if it has thickened. Alternatively, microwave in a microwave-safe container with a vented lid, heating in 30-60 second intervals until hot.