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Introduction
Though queso blanco, or white cheese dip, is a beloved Tex-Mex staple, its high dairy content can quickly rack up unwanted calories and fat. This healthier twist on the classic dip ingeniously incorporates cauliflower, an underrated nutritional powerhouse, to create a lusciously creamy and indulgent texture without the excess. The origins of this innovative recipe can be traced back to the vibrant food scene of Austin, Texas, where health-conscious foodies sought to reinvent their favorite comfort foods with a lighter touch. By blending savory cheese with the mild, slightly nutty essence of cauliflower, this queso blanco captures all the rich, velvety decadence of the original while packing in an extra veggie boost.
Ingredients
• 1 lb (454g) cauliflower florets
• 1 cup (240ml) low-sodium chicken or vegetable broth
• 8 oz (227g) low-fat cream cheese, softened
• 1 cup (120g) shredded low-fat Mexican blend cheese
• 1/2 cup (60g) shredded low-fat cheddar cheese
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced
• 1 tsp (5ml) ground cumin
• 1/4 tsp (1.25ml) cayenne pepper
• 1/4 cup (60ml) low-fat milk or unsweetened almond milk
• 2 tbsp (30ml) fresh lime juice
• Salt and black pepper to taste
• 2 tbsp (8g) chopped fresh cilantro (optional garnish)
Step 1:
Bring a saucepan of water to a boil. Add the cauliflower florets and cook for 5-7 minutes until fork-tender. Drain and transfer to a food processor or blender.
Step 2:
Add the broth, cream cheese, Mexican blend cheese, cheddar cheese, garlic, jalapeño, cumin, and cayenne to the food processor. Process until smooth and well combined.
Step 3:
Transfer the mixture to a saucepan and cook over medium heat, stirring occasionally, until heated through and cheese is fully melted, about 5 minutes.
Step 4:
Stir in the milk and lime juice until fully incorporated. Season with salt and black pepper to taste.
Step 5:
Transfer the queso dip to a serving bowl and garnish with chopped fresh cilantro (if using). Serve warm with tortilla chips or desired dippers.
Q: Can I use frozen cauliflower?
A: Yes, you can use frozen cauliflower florets. Just cook them according to package instructions until tender before blending.
Q: How do I make this dip thicker or thinner?
A: For a thicker dip, use less broth or milk. For a thinner consistency, add more broth or milk until desired texture is reached.
Q: Can I make this dip ahead of time?
A: Yes, you can make the dip a day or two in advance and reheat it gently on the stovetop or in the microwave before serving.
• For a spicier dip, leave some or all of the jalapeño seeds.
• Use low-fat or non-fat dairy products to reduce calories and fat content.
• Substitute vegetable broth for a vegan/dairy-free version.
• Garnish with diced tomatoes, sliced green onions, or diced avocado.
• Refrigerate leftovers for up to 4 days.
• This dip is gluten-free and can be made vegetarian/vegan.
Serve warm with tortilla chips, fresh vegetables, or other desired dippers.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave before serving.
Prep the vegetables and measure out ingredients while the cauliflower is cooking to save time.
- For a smoother consistency, blend the cauliflower thoroughly before adding other ingredients.
- Adjust spice levels by adding more or less jalapeño and cayenne.
- Shred the cheeses yourself for best melting and texture.
For a vegan version, substitute cashew cream or vegan cream cheese for dairy products. For a richer dip, use full-fat dairy products.
Pairs well with Mexican lagers, margaritas, or freshly squeezed limeade. Serve alongside salsa, guacamole, or refried beans.
Year-round
Contains dairy. Can be made dairy-free and vegan by substituting non-dairy products.
