This creamy melted cheese dip is made with three cheeses plus jalapeno and fresh tomatoes. Great for game day served with your favorite tortilla chips.
Why You’ll Love This Recipe
If there’s one thing I can’t resist, it’s warm, cheesy queso dip, and this homemade Queso Blanco is one of my favorites! I mean, what’s not to love about gooey, melted cheese?
I had to ask for white American cheese at the deli counter, but you might also find it in pre-packaged slices (like those Kraft singles). That will work just as well.
And you can always use regular American cheese in a pinch. Your queso will just be a more traditional orange instead of white. But it will still taste amazing!
To adjust the level of heat, leave some seeds in your jalapenos for a more spicy dip, and remove all the seeds for a milder queso.
I really like the additions of the fresh ingredients in this recipe–everyone will know this queso is homemade, and not from a jar!
If you’ll be serving your queso at a party, or for game day, you can make it ahead and reheat it just before your guests arrive.
Try keeping it in a slow cooker set to the low or warm setting. That way it stays warm and melty all evening long! And don’t forget the tortilla chips!
Whether your serving it for game day, Cinco de Mayo, or just because, this Queso Blanco is sure to be a hit!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Olive or vegetable oil
- Produce: onions, jalapenos, tomatoes, cilantro
- White American cheese
- Monterry Jack cheese
- Cream of half and half
- Canned diced tomatoes and green chilies
Queso Blanco Dip {White Queso}
Ingredients
- 1 tablespoon olive or vegetable oil
- 1/4 cup white onion diced
- 1 large jalapeno or serrano seeds and stem removed; diced
- 16 ounces white American cheese shredded or cubed
- 4 ounces Monterrey Jack cheese shredded
- 3/4 cup cream or half-and-half
- 1 10 oz. can diced tomatoes and green chilies
- 1-2 Roma tomatoes seeds removed and diced
- 1 small bunch cilantro roughly chopped
Instructions
- Heat the oil in a sauté pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the cheeses and 1/2 cup of the cream. Stir until mostly melted.
- Add the can of diced tomatoes and green chilies, diced Roma tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.
- Serve with chips or fresh tortillas.
Nutrition
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18 comments
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1
erika
Oh how I love the lingering heat it packs! I used the hot Rotel instead of the regular kind. Made some homemade tortilla chips to go with this… it just seemed like the right thing to do for this homemade queso. Hasta la vista to the jarred crap in the store. 😉
kristisixx
I made this for a cookout over the weekend and everyone loved it. It tasted amazing, just like what you would get at a restaurant! Thank you for sharing this. 🙂