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 slow cooker with just 4 ingredients! It is an authentic recipe you can make time and time again - chips certainly required!
On the stovetop in a saucepan over medium-low heat, melt cheese and heavy cream until smooth. Or, place in your mini slow cooker on LOW for 1-2 hours.
Stir in tomato and jalapeno.
Notes
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.