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Vegetarian • Gluten free • Makes 30 fluid ounces


1/4 cup Green chiles, from a can
1 oz Pickled jalapeno, juice
2 Pickled jalapenos

Nuts & Seeds

1 pinch Cumin


1 1/4 (1.25) lb block American cheese, White
2/3 cup Whole milk


1/2 cup Water
  • Kathryn Winspear

    White Queso... best chip dip ever. Queso Blanco Printable Recipe Yields: About 2 cups queso 1 tablespoon olive oil 1/4 cup white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded) 1/2 to 1 cup cream, half-and-half, or whole milk 1 – 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly chopped Heat the oil in a saute pan over medium heat. Saute the onion and pepper until softened and reduce heat to medium-low. Stir in the shredded cheese and 1/4 cup of the cream. Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve immediately with tortilla chips, tortillas, or on tacos, burritos, etc.

  • Leah Kreischer

    queso blanco mexican white chees dip - restaruant style

  • Raelyn Gustafson

    Chip Dip Recipe

  • Mindie Gang

    White queso... best chip dip ever. Might be a fun addition to our usual Sunday football food!

  • Ann Darling

    Queso Blanco (white cheese dip recipe)

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White Cheese Dip (Queso Blanco)

  • Nicole Acosta

    Just as amazing I promise and done in no time

  • Kirstin Harrell

    All you need is white american cheese & some milk (like 1/3-1/2 cup per lb of cheese) then add Rotel or jalapenos if you want something else in there. :)

  • Stephanie Ann

    WE are so excited to try this... been looking for a good recipe for a while!

  • Sherry White

    Excellent. Next time I will use less cheese because it makes a lot!

See all 9 comments

i'm having a difficult time believing restaurant-quality queso blanco dip would be made with american cheese, but i'm not above trying to make something like this...

This queso blanco recipe is an easy way to make white cheese dip using Velveeta and peppers. It is a great appetizer for parties!

  • Cariann Davitt Schartow

    Ingredients 2 lb Velveeta queso blanco 4 oz can diced green peppers 2 tablespoons canned diced jalapenos (more or less, if desired) 1 cup milk 2 tablespoons butter ⅛ teaspoon cumin

  • Cariann Davitt Schartow

    Instructions Cut a two pound block of Velveeta queso blanco cheese into cubes. Puree one 4 ounce can of diced green chilies with two tablespoons of canned, diced jalapenos (add more or less depending on how hot you want the dip). Put the cheese cubes, pureed peppers, milk, butter and cumin into a saucepan. Over medium-low heat, melt everything together, stirring often. Serve immediately. Store leftovers in fridge. Reheat in microwave in 30 second intervals, stirring in-between.

  • N O W V E L

    Really like this a lot!

  • zach

    Good different easy. I added 1 tbsp of minced garlic when puree.

WHITE QUESO DIP....Know the SECRET???... to that white queso dip @ mexican restaurants? White American Cheese. 3 ingredients, one crock pot. It's like the real thing...white American Cheese from the deli, a can of diced jalepenos, and heavy cream. Cook on low until everything is melted. This is going to make someone very happy!

Espinaca con Queso (TexMex Spinach Cheese Dip). Follow this recipe, except using Rotel jalapenos pepper Jack will be too spicy for sensitive tongues. Be sure to use white American cheese from *your grocery store's deli where they slice to order*! Land O Lakes brand is preferred. Fresh chopped tomatoes can be subbed for Rotel. Tried true recipe!

Queso Blanco Dip- 1tbsp canola or vegetable oil, 1/4 cup onion finely chopped, 1 jalapeno pepper seeded & finely chopped ,12 oz white american cheese( found at the deli at shop n save), 4 oz Monterey jack cheese,2/3 cup milk, 1 tomato, 2 tbsp cilantro , minced

Queso Blanco Dip | Pasión por la Cocina..... |

Queso Blanco Dip~ Ingredients: 2 Tbsp butter, 1/4 cup finely chopped onion, 1/4 tsp crushed garlic, 2 Tbsp all-purpose flour, 1 1/4 - 1 1/2 cups whole milk (for thicker sauce use lesser portion), 8 oz. finely shredded Monterey Jack cheese