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Queso Blanco, a recipe for a restaurant-style white queso dip without a lot of effort. This creamy, cheesy Queso Blanco is made on the stovetop (or in a CrockPot) with just four ingredients; white cheese, heavy cream, jalapeño and tomato!
It is an authentic Mexican recipe you can make time and time again – chips certainly required!
I have long loved lived for Queso Blanco. I was such a picky eater growing up, white queso dip was my dinner at Mexican restaurants.
While my tastes have grown, my love for this white queso dip hasn’t waned. This Tex Mex classic is the perfect prerequisite to tacos, taco salads, burritos and more!
Queso is my guilty pleasure. I cannot resist a dip! It’s so creamy and full of flavor.
Through the years, you have made my queso recipes incredibly popular by sharing them on Pinterest. Chevy’s Chili Con Queso, Bacon Cheddar Cheese Dip, and one of my all-time favorites, Creamy Spinach Dip! And don’t forget this amazing Chilled Queso, too.
Basically, I could live off of white cheese dip alone. Given that you’re reading along right now, I assume that you could, too! Well, you’re in luck. This is the easiest (and best!) queso dip recipe I have shared to date!
It takes less than 10 minutes to make this easy appetizer.
Table of Contents
Table of Contents
Why You’ll Love This White Queso
- Oh-so-creamy
- Perfect amount of spice that you can customize
- Great for parties, game day and tailgates
- Delicious with a variety of Mexican foods, too
Queso Blanco Ingredients
Queso Blanco is made with just four ingredients!
- White American Cheese – found in the deli counter this cheese gives it it’s creamy consistency You can substitute Velveeta.
- Heavy Cream – makes this dip smooth and adds to the creaminess.
- Fresh Jalapeño – adds a little kick! You determine how spicy it is based on home much jalapeño you use.
- Fresh Tomato – adds color, flavor and texture.
Variations
- This white queso dip is absolutely amazing made fresh. However, if you’re in a pinch, you can drain a can of Rotel and replace the fresh jalapeño and tomato.
- You can make it as mild or as spicy as you’d like. If you want your dip to have a little heat, select jalapeños that have developed white lines, flecks or stretch marks. That’s indicative of an older pepper, which tends to be hotter. A smooth jalapeño is younger and therefore milder.
How to Make Queso Blanco Dip on the Stovetop
- Dice ingredients.
- Melt cheese and cream over medium heat.
- Add jalapeños and tomatoes.
Tip: I always save a few diced jalapeños or green chiles and tomatoes to garnish. It makes a pretty presentation, perfect for entertaining.
If you prefer, you can even mix it up in a CrockPot or slow cooker.
How to Make White Queso Dip in a CrockPot or Slow Cooker
If you would prefer to make this easy white queso dip recipe in a mini CrockPot or slow cooker, simply follow these steps:
- Place the cream and cheese in the bowl of your slow cooker and set it to LOW for 1-2 hours.
- When the white queso recipe is fully melted, stir it together and add the jalapeños and tomatoes.
Bonus: If you serve this queso blanco dip appetizer directly from your mini CrockPot or slow cooker, it will stay warm for hours! No need to reheat.
Tips for Smooth and Creamy White Queso Blanco
- Don’t overheat the heavy cream. Keep the temperature to medium-low. As soon as your dip is smooth, remove it from the heat. Overheated cream will separate and become grainy.
- Use full-fat cream and cheese. This will give you an ultra-creamy consistency.
How to Serve Queso Blanco Dip
- Queso cheese dip is typically served with tortilla chips.
- You can make it Keto friendly by serving it with celery, carrots, broccoli, bell pepper strips and more!
- Add it to my reader favorite Soft Chicken Tacos or Best Beef Tacos.
- This white cheese sauce is also incredible when drizzled on oven-baked Chicken Nachos
- Serve it smothering my Baked Chicken! Can you imagine anything better? It’s one of the few ways I can get our girls to eat chicken, I highly recommend it!
How to Store Queso Blanco
- Room Temperature – While you can leave this queso blanco out at room temperature for up to two hours, it won’t stay warm, smooth and creamy unless it’s heated in a crockpot or on the stove!
- Refrigerator – Store the white queso dip refrigerated in an airtight container for up to 4 days. Gently reheat in the microwave or on the stovetop and add more milk, if needed, to thin the queso blanco dip.
- Freezer – It is best fresh or refrigerated, not frozen.
A Homemade Margarita to wash it all down would pair beautifully, too!
If you make this easy white queso dip, please come back to comment and use my five-star rating system!
More Tex Mex Recipes
Did you make this? Rate the recipe and tag me on social @julieblanner!
Queso Blanco
Queso Blanco, a recipe for a restaurant-style white queso dip without a lot of effort. This creamy, cheesy Queso Blanco is made on the stovetop (or in a CrockPot) with just 4 ingredients; white cheese, heavy cream, jalapeño and tomato! It is an authentic Mexican recipe you can make time and time again – chips certainly required!
Yield
Ingredients
- 1/2 pound white American cheese cubed
- 1/2 cup heavy cream
- 1/4 cup tomato chopped
- 1/2 jalapeno chopped
Instructions
- On the stovetop in a saucepan over medium-low heat, melt cheese and heavy cream until smooth. Or place in your mini CrockPot or slow cooker on LOW for 1-2 hours.
- Stir in tomato and jalapeno.
Tips
Notes and Variations
- You can purchase white American cheese in the deli of your grocer or substitute with Velveeta.
- Optional: drain a can of Rotel and replace the fresh jalapeño and tomato.
- Nutrition information is for one serving of the white queso blanco dip without tortilla chips.
How to Store
- Room Temperature – While you can leave this queso blanco out at room temperature for up to two hours, it won’t stay warm, smooth and creamy unless it’s heated in a crockpot or on the stove!
- Refrigerator – Store the white queso dip refrigerated in an airtight container for up to 4 days. Gently reheat in the microwave or on the stovetop and add more milk, if needed, to thin the queso blanco dip.
- Freezer – It is best fresh or refrigerated, not frozen.
Nutrition Information
Calories: 158kcal (8%), Carbohydrates: 2g (1%), Protein: 5g (10%), Fat: 15g (23%), Saturated Fat: 9g (45%), Cholesterol: 49mg (16%), Sodium: 480mg (20%), Potassium: 60mg (2%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 535IU (11%), Vitamin C: 2mg (2%), Calcium: 306mg (31%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Liz says
My family would go crazy for this!
heather says
Pretty sure I could eat this whole bowl myself! Will be making this for football season
Jaide says
My husband is a sucker for white cheese dip. I’ll have to try this one for him!
Aimee Shugarman says
My guilty pleasure as well. LOVE this queso dip!
Joanne B. says
Your queso dip looks delicious! Who doesn’t love this, even though it may not be the healthiest choice! As wonderful as the dip must be, I’m hoping you can suggest a tortilla chip you like? The best dip only deserves the best chip to deliver it, right? Do you have a ‘brand’ you like over any other? The grocery stores are overloaded with many choices and I stand in the aisle and never know which one is the ‘best’. Thanks!
Julie says
If at all possible I purchase fresh made chips in the deli of our local grocer, but Whole Foods makes them fresh daily as well. If not, I line thin restaurant style chips on a cookie sheet, spray with a little olive oil and cover in thick flakes of sea salt and bake 2-3 minutes to warm!