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    Home > Blog > Appetizers > Savory Herb Churros with White Queso Dip

    Savory Herb Churros with White Queso Dip

    by Jenny Park · Published: Sep 18, 2017 · Modified: Nov 1, 2020

    Jump to Recipe

    A plate of savory herb churros with white queso dip on the side. It’s no secret that I favor savory and salty foods over sweet ones and it’s also no secret that I love to turn traditionally sweet foods into savory ones and today’s recipe for Savory Herb Churros with White Queso Dip is no exception! I actually love traditionally sweet and sugary churros, but was thinking the other day how yummy savory ones would be…and you guys, THEY ARE!! They are seriously little bite-sized sticks of PURE JOY…and when dipped in the white queso dip…it’s OVER.

    These guys are best eaten freshly fried and before anyone asks, no, they can not be baked, they must be fried. I know frying things seems daunting sometimes, but these little guys aren’t messy to make at all, take only a few minutes to throw together and you can totally shallow fry them in a small pot instead of using tons of oil and deep frying them. I made them mini so that they’re better for a crowd or group gathering situation, like a football game. :)

    If you want a few more ideas for sweet things turned savory we have our Savory Funnel Cakes, Savory Herb French Toast, Savory Breakfast Rolls, and our BBQ Pulled Pork Rolls! Enjoy! xx, Jenny

    A close up of savory herb churros with white queso dip on the side.

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    A plate of savory herb churros with white queso dip on the side.

    Savory Herb Churros with White Queso Dip

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 40 minutes mins
    Servings: 10

      INGREDIENTS  

    white queso dip

    • 1 tablespoon unsalted butter
    • 1 tablespoon all purpose flour
    • 1 cup whole milk
    • 1 cup shredded white cheddar
    • salt to taste

    savory herb churros

    • 1 cup all purpose flour
    • 1 tablespoon thinly sliced chives
    • 2 teaspoons minced thyme
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup boiling water
    • ¼ cup plus 2 tablespoons grated Parmesan cheese, divided

    to fry

    • oil

      INSTRUCTIONS  

    • Preheat oil to 350˚F.
    • For white queso dip: Melt butter in a small saucepan, over medium heat. Add flour and whisk together for 2 to 3 minutes.
    • Whisk milk into the roux and continue to whisk together until the mixture is smooth. Simmer, stirring occasionally, until mixture is thick enough to coat the back of a wooden spoon, 3 to 4 minutes. Lightly season with salt.
    • Remove from heat and stir in shredded cheese, a small handful at a time, waiting until the cheese melts to add more.
    • Continue to add cheese until all has been added and dip is smooth. Adjust seasonings. Set aside and keep warm (stirring 1 tablespoon hot milk, at a time, if dip gets too thick).
    • For churros: Combine flour, chives, thyme, baking powder, and salt in a mixing bowl and whisk together.
    • Using a wooden spoon and stir in the boiling water. Continue to stir until the steam dissipates and thick dough forms.
    • Gently fold in ¼ cup Parmesan until just combined.
    • Transfer half of the dough into a piping bag fitted with a small, star tip.
    • Holding the piping bag over the hot oil, carefully squeeze 2 inches dough from the piping bag and cut the end off with a pair of kitchen scissors.
    • Repeat until you have several churros frying, making sure not to overcrowd the oil.
    • Fry churros for 4 to 5 minutes or until golden brown and crisp. Transfer to a tray lined with paper towels and season with salt.
    • Repeat steps 6 to 9 until all of the churros have been fried.
    • Transfer churros to a large platter, top with remaining Parmesan and serve with queso dip.

      NOTES  

    • *Makes 45-50 Churros
    Calories: 129kcal Carbohydrates: 12g Protein: 6g Fat: 6g Saturated Fat: 4g Cholesterol: 19mg Sodium: 280mg Potassium: 57mg Fiber: 1g Sugar: 1g Vitamin A: 239IU Vitamin C: 1mg Calcium: 166mg Iron: 1mg

    September 18, 2017 / 8 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    September 18, 2017 / 8 Comments

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    1. Lynn

      March 21, 2023 at 10:47 am

      Sounds delicious, but can this be converted to cooking in an air fryer?

      Reply
    2. michelle

      December 20, 2022 at 2:06 pm

      5 stars
      I have an electric churro maker they come out JUST FINE !!!! Also do a pizza herb flavored one to dip in marinara sauce. A chicana knows these things LOL

      Reply
    3. Grace

      July 04, 2022 at 3:58 pm

      Would it be possible to make them and freeze them/ fry them as we need them? if so, would be fry them right out of the freezer or is it best to wait for a couple of minutes? Thanks!

      Reply
      • Jenny Park

        July 06, 2022 at 8:44 am

        Hi! Yes, you can definitely pipe these out ahead of time and freeze them! When you’re ready to fry them up, just do it right out of the freezer and increase the frying time by a minute or two. Enjoy!

        Reply
    4. gfy

      November 19, 2017 at 10:29 pm

      what size tip? thanks!

      Reply
      • Jenny Park

        November 23, 2017 at 10:15 am

        I used the Wilton tip #32 (open star tip)!

        Reply
    5. Lela

      October 25, 2017 at 10:45 am

      I’m with you, I am more of a salty savory gal myself. I am totally making these this weekend for the Gator Game :)

      Reply
    6. suebaby

      September 19, 2017 at 9:38 am

      Oh man, my butt just grew three whole sizes just reading this…. OM NOM NOM :)

      Reply

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