Easy Queso Blanco Recipe

Easy Queso Blanco Recipe

While we were on vacation in North Carolina last October, my sisters brought us to a local restaurant called Islands Fresh Mex Grill. Everything at the restaurant was delicious and we wished that we could’ve gone there more than once. There were 12 of us that the restaurant and we all agreed that our favorite item on the menu was the chips and queso!

Velveeta Queso Blanco Dip Recipe

Not long after returning from our vacation, I tried making queso blanco dip and it turned out great! Then, I tried to make it again recently, with a ton of people at my house, and of course it didn’t work as well. I realized that the biggest difference in the queso recipe was the cheese I used. The first time I made it, I used Velveeta Queso Blanco and the second time I used white cheddar cheese. While it tastes great with the white cheddar cheese, it was way too thick. As my friends filled their plates, they let me know that the dip was too thick and wondered what how I could thin it out. Finally, I added a bunch of salsa to the dip and that thinned it. So, I wanted to go back to the first time I made the white cheese dip using Velveeta to see if it would turn out smooth again… and sure enough, it did!

Restaurant Queso Dip Recipe

To make the queso blanco recipe, cut a two pound block of Velveeta queso blanco cheese into cubes. Puree one 4 ounce can of diced green chilies with two tablespoons of canned, diced jalapenos (add more or less jalapenos depending on how hot you want the dip). Put the cheese cubes, pureed peppers, milk, butter and cumin into a saucepan. Over medium-low heat, melt everything together, stirring often until smooth. As you can see, it is so smooth and creamy! If you don’t eat it all right away, you can store it in the fridge and reheat the queso blanco in the microwave.

Easy Queso Blanco Recipe – White Cheese Dip
 
Ingredients
  • 2 lb Velveeta queso blanco
  • 4 oz can diced green peppers
  • 2 tablespoons canned diced jalapenos (more or less, if desired)
  • 1 cup milk
  • 2 tablespoons butter
  • ⅛ teaspoon cumin
Instructions
  1. Cut a two pound block of Velveeta queso blanco cheese into cubes.
  2. Puree one 4 ounce can of diced green chilies with two tablespoons of canned, diced jalapenos (add more or less depending on how hot you want the dip).
  3. Put the cheese cubes, pureed peppers, milk, butter and cumin into a saucepan.
  4. Over medium-low heat, melt everything together, stirring often.
  5. Serve immediately.
  6. Store leftovers in fridge. Reheat in microwave in 30 second intervals, stirring in-between.

Adapted from Queso Blanco Dip by Seeded At The Table

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Comments

  1. Shelley DiCarlo says

    Made this with orange Velveeta instead of the white because our store didn’t carry the white. Otherwise I followed the directions exactly. Came out delicious. Oh I used fresh jalapeño and green peppers instead of canned. Delicious!

  2. Joyce says

    I like Velveeta for EVERYTHING, and I use it in my macaroni and cheese, my dips, my queso con salsa–EVERYTHING! I don’t care at all what others say, I like it!!

  3. Michelle R. says

    Hi, loved the queso dip but mine got thick pretty quickly. Then whenever I reheated it – it was still thick.
    Any suggestions? Did that happen to anyone else? Thanks!

    • Laura says

      Add more milk. It will keep it from getting thick so quickly once removed from heat. Also use more milk when reheating.

    • Tonia says

      Yes, I would suggest keeping it on the warm setting (or low if your crockpot doesn’t have a warm setting) and stirring it occasionally to prevent the edges from burning. Enjoy!

  4. says

    Oh velveeta takes me back to the days when I was little and we would be having Taco night and I would gladly volunteer to make the cheese dip…so I could cut up and eat the velveeta! Shocked any actually made it into the dip 🙂

    Love the white spin on it…it is always my fav when ordering out!

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