The Best Mexican White Cheese Dip – Queso Blanco

Try this amazing mexican white cheese dip at your next gathering.
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This Mexican white cheese dip is similar to white cheese sauces served in many Delicious Mexican restaurants.  It is so delicious and so versatile. If you love this recipe, make sure you try our amazing crockpot chicken tacos recipe with only 3 ingredients.

You can adjust the heat by leaving out the cayenne pepper completely or by adding more. You can also give this white Mexican cheese dip a completely different flavor by adding in rotel instead of the green chillis.

Try this amazing mexican white cheese dip at your next gathering.
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This recipe is very kid friendly and will be a nice surprise to your family gatherings. It is a nice change from the normal velveeta cheese dip.

Now, if you are wondering where to get the White American cheese, I suggest you go to your deli to buy it. Ask them to slice it for you, so you can crumble it into your saucepan and help it melt faster. You will be pleasantly suprised that white American cheese is actually better prices than Velveeta. ;)

Now to make your life easier, I highly recommend a double boiler to melt your cheese. It will go much smoother and will melt more evenly. Trust me… I’ve learned from experience! I actually found several that are on sale on Amazon in case you don’t have one – you can check them out here.
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Now we normally will make this dip in the double boiler, and then we like to keep it warm in a mini dipper crockpot. We just love them because it keeps the dip warm and smooth.

mini dipper

How to make this Mexican White Cheese Dip

The Best Mexican White Cheese Dip

Total Time: 15 minutes

The Best Mexican White Cheese Dip

Ingredients

  • 1/2 pound of white american cheese
  • 1/4 cup of milk (maybe more if you want it thinner)
  • 1 tablespoon of butter
  • 1 (4 oz) can of green chili's
  • teaspoon of cumin
  • teaspoon of garlic salt
  • cayenne pepper - a pinch

Instructions

  1. Place cheese, milk, and butter in a sauce pan over low heat.
  2. Heat until melted - stirring frequently.
  3. Stir in the green chillis, cumin, garlic salt, and the cayenne pepper. Remember, it doesn't take much cayenne.
  4. Add more milk if you want it thinner.
  5. Serve immediately with chips, tortillas, and your favorite mexican dish.
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Comments

  1. Ellise Hunter says

    This has great flavor! It was a little salty for me. Will use mostly garlic powder next time instead of the salt. Not being critical at all! Will definitely make it many more times! Thanks for pinning it!

  2. Cindey-Monkey Dellinger says

    I’ll definitely be trying this! It would be great over chicken enchiladas or a steak burrito!

  3. John says

    Too salty. Tortilla chips are usually salty enough without the dip also being so salty. And I wonder if it wouldn’t be tastier using Monterey Jack instead of White American?

  4. kyle says

    does it have to be american because i used a mix of cheddar and monterey jack and it came out thick and stringy

  5. Carrie says

    It doesn’t have to be American, but from my experience, that seems to melt the best. If your is coming out thick and stringy, I would add more milk and cook it longer.

  6. says

    I need the dip for a party (70 people) I’m having, and would like to use my 6-quart crock pot. Do you have a bulk recipe and can I keep it warm in a crockpot?
    Thanks,
    Katrina

  7. Elizabeth says

    Where did you find white American cheese cheaper than Velveeta? Where I usually shop, the white American is twice as expensive!

  8. Carrie says

    Elizabeth, are you shopping in the deli section where you have it sliced? That is where I find it and normally it is much cheaper – especially when it is on sale.

  9. Stardust says

    I use banana peppers in stead of all the he,. and hot stuff. I have ulcers so that stuff kills me. banana peppers are fine and it does add good flavors and a pinch of spice. not much. great for kids

  10. Angela Raum says

    I have a insert that acts as a doubler boiler. This recipe sounds super yummy. I hate velvetta, it has so much yucky stuff in it.

  11. Angela Raum says

    Perfect recipe, next time I’m gonna reduce cummin & use garlic powder. In deli this week 1 pound is $2.99 which is about what it is for velvetta 2lb cheese log. Have you ever read the ingredients, ewwww for sure.

  12. Ryan says

    Made this for my roommates and they loved it! I also made a batch with a 2lb block of queso blanco Velveeta (broke college student here) for church. It was devoured in minutes, definitely need to make a bigger batch next time. There were around 70-90 people there. I didn’t increae the cumin, garlic salt, and chilis proportionally though. I found them slightly overbearing when I quadrupled the seasonings, but that’s just me! Thank you so much for the recipe! It’s a hit!

  13. Carrie says

    I’m so glad you like it – yep, Cumin is one of those seasoning where you LOVE it (like me) or you need it in smaller quantities.

  14. Risa says

    Hi Carrie, I’m planning on making this in a few days for three people. I’m trying to figure out from your pictures the amount of queso this makes. Could you tell me how much, cup-wise this makes? Thank you!

  15. Jason says

    Hey I read this yesterday and ran to the grocery store to buy the ingredients to make this… My family literally scraped the pot clean. I didn’t know to wash it at all… BTW I didn’t add tge salt guys.. We had a hint of Lime tortillas…

  16. Carrie says

    I would say this amount would be 6-8 people comfortably. We made this with another family (which was about 10 of us including small children) and we ate it all.

Trackbacks

  1. […] 2. Queso Blanco Another staple at the American Cinco de Mayo dinner table, queso blanco is both a crowd-pleaser and the most versatile of the queso family. Play around with your pepper repertoire and add some spicy with a smoky, sweet, or on fire chili.Get the recipe. […]

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