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!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
- 1/2 lb white American cheese cubed
- 1/2 c heavy cream
- 1/4 c tomato chopped
- 1/2 jalapeno chopped
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.
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.
Calories: 158kcal | Carbohydrates: 2g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 480mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 2mg | Calcium: 306mg | Iron: 1mg