Queso Blanco (White Cheese) Dip

by Melissa on February 2, 2012

I am back with an amazing appetizer just in time for the big game this weekend! This Queso Blanco dip tastes just like the white cheese dip that you can get at those small, hole-in-the-wall Mexican restaurants. Even though it is made with American cheese, and there is nothing authentically Mexican about it, it is delicious! It is also very easy to make, like probably one of the easiest appetizers on this blog (except, maybe this one), and comes together in less than 10 minutes start to finish.

I have made this dip several times now, and every single time I bring it somewhere people rave about how good it is! I know I plan on making it again on Sunday. If you need some more ideas, I will be back with post full of Super Bowl worthy snacks tomorrow!

Queso Blanco (White Cheese) Dip

  • 1 1/4 lb block White American Cheese (Land O’Lakes brand preferred), cut into 1-inch cubes
  • 1/4 cup diced green chiles
  • 1-2 pickled jalapenos
  • 1 ounce pickled jalapeno juice
  • 2/3 cup whole milk
  • 1/2 cup cold water
  • pinch of cumin (optional)

In a food processor, pulse together the green chilis, pickled jalapenos and jalapeno juice. Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

*Recipe Notes: White American cheese is found at most deli counters in your local grocery store. 1-2 Tablespoons of sliced pickled jalapenos may be substituted if you are unable to find whole pickled jalapenos. You can finely chop the jalapenos by hand if you don’t want to break out the food processor, I just preferred the texture of everything blended together.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Source: Slightly adapted from Pennies on a Platter.

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{ 9 comments… read them below or add one }

Nikki February 2, 2012 at 3:48 pm

This dip is SO good and I can’t wait to have it again on Sunday! Glad you liked it just as much. :)


Melissa February 2, 2012 at 8:43 pm

Thank you (and your awesome readers) for sharing the recipe!


Nic@diningwithastud February 2, 2012 at 7:15 pm

YUM :) We just had this (in Thailand of all places haha) and it was topped with chorizo. Very moorish!


Melissa February 2, 2012 at 8:45 pm

Mexican Queso Dip with American cheese, in Thailand! Too funny!


Jolene (www.everydayfoodie.ca) February 3, 2012 at 12:06 am

What a gorgeously, silky smooth, scrumptious looking dip!!!!!! This will be included in my next party spread!


debra February 5, 2012 at 7:21 pm

I have been looking for a good queso dip – and I have found it!


Amirkan February 14, 2012 at 2:26 am

Yippee! That is the one my mehotr used to make, too. I think it’s the best one out there. :) Sometimes I add just a little minced green onion/scallion to the mix, but it’s GREAT just plain. I haven’t made it in quite a while, thanks for the memory jog! ~m.


Sally Stewart February 26, 2012 at 11:57 pm

Can I Pin it? I didn’t see the button.


Melissa February 27, 2012 at 8:16 am

Of course! For some reason the “Pin It” button wasn’t working, but I just fixed it. You should see it at the bottom of the post. :)


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