Queso Blanco Dip a rich creamy cheese dip that is so smooth and delicious, serve it with your favorite chips. The perfect dip to serve for any occasion or no occasion.
One of my favorite things, when we go to a Mexican restaurant, is the dips that they serve. I love salsa, but when it comes down to it I really enjoy a delicious queso dip. All that creamy gooey cheesy goodness with a little spice.
We have a small local Mexican restaurant that we like to get take out from and queso is one of the things that we order. This recipe reminds me of this dip that I love so much.
Not only is it delicious, but it is super simple to make. I am sure that you will love how easy it is to make and how yummy it is.
Helpful Tips:
- I would suggest using white American cheese for this recipe. The result is a super creamy dip.
- If you can’t find a block of American cheese you can use slices.
- Heat over medium heat, but keep on an eye on it so the cheese does not scorch.
- Use evaporated milk for a creamier texture.
- If you prefer the dip to be thinner add additional milk.
- If there is leftover dip, store in the refrigerator in an airtight container.
- To reheat simply heat in the microwave. You may need to add some additional evaporated milk to the dip.
Steps for making this Queso Blanco Dip
Step one
Finely chop the fire-roasted chiles or run through a food processor. Add all of the ingredients to a medium-size skillet.
Step two
Over medium heat melt the cheese stirring frequently in order for the cheese not to scorch.
Step three
Heat until the cheese is melted and all of the ingredients are combined.
Step four
Serve hot with your favorite chips or foods.
Check out these other dip recipes:
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Queso Blanco Dip
Ingredients
- 1 pound white American cheese
- 4 ounces fire-roasted chiles
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup evaporated milk
Instructions
- Finely chop the fire-roasted chiles or run through a food processor
- In a medium skillet add all of the ingredients.
- Over medium heat melt the cheese stirring frequently.
- Continue to heat over medium heat until the cheese is melted and all ingredients are combined and smooth.
- Serve the dip while it is hot.
Notes
- If you cannot find a block of white American cheese you can use sliced cheese.
- Heat over medium heat, but keep an eye on the dip so that it doesn't scorch.
- Stir frequently while melting the cheese.
- Use evaporated milk for a creamier texture.
- The cheese dip may seem runny at first, but it will thicken as it cools.
- Reheat any leftover dip in the microwave for easy heating.
Nutrition
I adore cheesy dips! This looks GREAT.
Love dips. And cheese. This would be dinner for us. 🙂 Good stuff — thanks.
Lovely. I’d love to dive into the dip! And thank you for not using velveeta. Other cheeses work for dips, too!
Your post is sure making me miss those local Mexican dining spots we use to frequent when living in the US. We also always ordered a bowl of Queso to start with when we dined Mexican. I’m also fond of having queso dip poured over my beef enchiladas. I’ll be making up a batch soon, but I’ll have to use Swedish farm cheese.