Queso Fresco Dip
Use this simple recipe for queso fresco cheese dip for chips, raw veggies, or as a topping for enchiladas or quesadillas!
Servings: 6
Ingredients
- 10 oz. queso fresco
- ¼ cup 2% Greek yogurt
- 3 tablespoons lime juice
- â…“ cup crema Mexicana we used this brand, it is delicious
- Zest of 1 small lime
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 3 tablespoons salsa verde
- ¼ cup fresh cilantro
Instructions
- Add the queso fresco into a high-speed food processor. Pulse the queso fresco until it’s broken up and then process it until it turns into a fine crumble, about 1-2 minutes.
- Scrape down the sides of the food processor with a spatula and then add the Greek yogurt and lime juice and process on high for 3-4 minutes or until the mixture begins to cream.
- Scrape down the sides of the food processor and cover. Process the mixture on high while drizzling the crema into the mixture. Continue to process the mixture for an additional 3-4 minutes until light and fluffy.
- Remove the cover and add the lime zest, salt, garlic powder, and salsa verde to the food processor. Process the mixture on low for 30-40 seconds until combined.
- Finally, add the fresh cilantro to the food processor and pulse until the cilantro is chopped up and combined.
- Scrape the queso fresco dip into a bowl and serve with tortilla chips and vegetables.
Notes
- Try making homemade queso fresco for this dip. It is easier to make than you think.
If you don’t have access to crema, you can use a full-fat sour cream. - This queso cheese dip is served cold, do not serve it warm or it may curdle.
- Whipping queso fresco takes longer than you would expect. It is a dryer cheese so adding moisture is necessary to whip the queso fresco.
- If you would like to make this dip spice, add 1 tablespoon of chopped jalapenos or a few teaspoons of your favorite hot sauce.
Nutrition
Calories: 175kcal | Carbohydrates: 3g | Protein: 11g | Fat: 12g | Fiber: 0g | Sugar: 2g