The Gunny Sack

Easy Queso Blanco Recipe – White Cheese Dip

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This Easy Queso Blanco Recipe is a quick way to make white cheese dip using Velveeta and peppers. Serve with chips as a side dish or an appetizer!

Queso Blanco Recipe

Our favorite place to vacation is Wilmington, North Carolina. Over the years it’s become our home-away-from-home. We love visiting our friends who live in the area and, of course, we love spending time on Wrightsville Beach.

One of our favorite local restaurants is called Islands Fresh Mex Grill. Everything we’ve tried at the restaurant is delicious but we all agree that our favorite item on the menu is the chips and queso!

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Velveeta Queso Blanco Cheese Dip Recipe

Not long after returning from one of our vacations, I tried making queso blanco dip and it turned out great! Then, I tried to make it again, when a bunch of friends were at our house and 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!

How To Make Easy Queso Blanco

cut velveeta for easy queso blanco

Step One:

To make the queso blanco recipe, cut a two-pound block of Velveeta queso blanco cheese into cubes.

pureed peppers for easy queso blanco

Step Two:

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).

ingredients in saucepan for easy queso blanco

Step Three:

Put the cheese cubes, pureed peppers, milk, butter, cumin, and pepper into a saucepan.

melted cheese in saucepan for easy queso blanco

Step Four:

Over medium heat, melt everything together, stirring often until smooth. Add additional milk if needed.

Restaurant Queso Dip Recipe

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 Tips and FAQs

1. Can I leave the diced green chilies and diced jalapenos out? Yes, but you may need to add more milk because the liquid in the peppers helps to thin out the queso.

easy queso blanco slow cooker recipe

2. Can this easy queso blanco be made in a crockpot? Yes! Just put all of the ingredients in the slow cooker and cook on low for 1 – 2 hours. Stir until smooth. Turn the temperature to warm for serving.

3. Can this recipe be made ahead of time and reheated? Yes, this queso blanco reheated. Add more milk it necessary.

velveeta queso blanco

4. I can’t find the Velveeta Queso Blanco. Can I make queso with the regular Velveeta instead? Definitely! It will change the color, of course, and change the flavor but it will still be delicious.

5. Want more ingredients in your queso blanco? Add diced onions, a can of Rotel, a dash of hot sauce, minced garlic

6. How about toppings for the queso blanco? Try topping it with diced tomatoes, cilantro, or jalapenos.

cooked hot Italian sausage for easy queso blanco

7. To make this queso more hearty, include some meat. Try adding one pound of cooked hot Italian sausage or seasoned, cooked, ground beef taco meat.

Restaurant Queso Dip Recipe

Easy Queso Blanco Recipe

Yield: 16
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This Easy Queso Blanco Recipe is a quick way to make white cheese dip using Velveeta and peppers. Serve with chips as a taco side dish or a party appetizer!

Ingredients

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, cumin, and pepper into a saucepan.
  4. Melt over medium heat stirring often. Add additional milk to thin the cheese sauce, if desired.
  5. Serve immediately.
  6. If serving at a party, keep warm in a slow cooker set on the lowest setting, stir occasionally.
  7. Store leftovers in the fridge. Reheat in microwave in 30-second intervals, stirring in-between.

Notes

 

 

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Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 150Total Fat: 7gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 29mgSodium: 941mgCarbohydrates: 8gSugar: 5gProtein: 11g
© The Gunny Sack
Cuisine: Mexican / Category: Appetizer

Updated from the original recipe shared in October 2014

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Comments

  1. Sue says

    Unfortunately, the quest hardens when not kept warm no matter how much milk or Rotel/green chilies you add to it. Fixed last night for party of six with each guest having individual queso bowls. Embarrassed that it hardened to undippable with my hand-fried tortilla chips. A thought: Maybe somebody will invent battery operated individual warming dishes. 🙂

    Reply

    • Claire says

      Try using a can of cream of mushroom, or cream of poblano, really anything — it keeps the sip from hardening!

      Reply

  3. Debbie says

    Just the recipe that I was looking for. Will try this weekend and get back to you. Thanks a bunch!!!!

    Reply

  4. Kendra says

    I made this for a nacho bar for teacher appreciation week and when I went to pick my crock pot up, everyone wanted to know who made it because it was so good! Thanks, it was a hit! They said it was restaurant quality! (There’s a great little Mexican restaurant down the street that serves a small bowl of Queso to everyone. This recipe sounded similar and I omitted the cumin and black pepper because I know they don’t use it in theirs. It tastes almost identical!)

    Reply

  6. Jane says

    Found this site and recipe by chance! Making this tomorrow. This made me a little homesick. We just moved from Topsail Island (of course did all of our “in town” stuff in Wilmington!) we lost our home in hurricane Florence and just miss Wilmington and our island so so much!

    If you’re ever up in Hampstead by Wilmington try Burrito Shak if you haven’t yet! It was our favorite place to eat! Puts Chipotle and Moe’s to shame! Not even close haha!

    Reply

    • Tonia says

      That’s terrible! We were so saddened by all of the damage! We love all of the beaches in the area. We’ve rented a beach house in Topsail and in Carolina Beach. We hope to make a trip there late this spring or during the summer. I can wait to try the Burrito Shak. Thanks for the suggestion!

      Reply

  8. Fre says

    You could have saved yourself a lot of trouble and money and just bought the Nice N cheesy queso Blanco from Kroger. Tastes exactly like all the white queso dips in Mexican restaurants (who used process American cheese instead of Mexican cheese). And it has jalapenos in it. I thin it with milk to make it whatever consistency I want. I am just sick that Kroger us closing all its stores in central NC. I have to find if this is made under another name or pay to buy it online somehow. I also spend a lot of time in Wilmington. Live 2 hours away, had lots of business there and my daughter went to college at UNCW.

    Reply

  9. Janis says

    Can heavy cream or evaporated milk be used as a substitute for the milk? I’m also going to try adding ground pork sausage. Looks amazing!

    Reply

    • Tonia says

      Hi Janis,
      I’ve never tried making it with either one. If you decide to give it a go, both heavy cream and evaporated milk are thicker than milk so you might need to you more.
      Best of luck,
      Tonia

      Reply

  10. Amber says

    I’ve been looking for a good white queso recipe. I made this recipe exactly like it is tonight and it was delicious! Thank you, this one is going in the recipe book!

    Reply

  11. kambria says

    Hi!! Im a Wilmington local and I absolutely love islands I found this website by chance and I just couldn’t not comment.

    Reply

    • Tonia says

      Hi!!! So glad you stopped by. We are planning to visit Wilmington this summer and I CAN’T WAIT! ~Tonia

      Reply

  13. Rhonda says

    Yum! I will “third” that Island’s queso is awesome!! Great recipe. Had no problem printing it.

    Reply

  16. Steve says

    Hi Tonia.

    My local restaurants generally don’t mix ANYTHING with their white cheese dip, so that’s become my preference as well. Just wondering what changes should be made to leave out the peppers and jalapenos. I’d think it would be that easy, but when I mentioned doing it to someone else, they said the liquid in the peppers would help thin the dip, so I’m a bit confused. Thanks!

    Reply

    • Tonia says

      Hi Steve! You can leave the peppers and jalapenos out. If you need to thin it more, add more milk. Enjoy! ~Tonia

      Reply

  17. MegT says

    Last evening we did a Taco Night with our small group from church. I was searching for a white queso and came across your recipe through Pinterest. I’m so glad I made it and by the way, such a hit at the get together! My husband also loved it and he said that it reminded him of the white cheese dip at our local Mexican restaurant- score! I will definitely be making this again. I made mine fully in the crockpot. 1 hour on high to get things going, 1 hour on low and then switched to warm since it was all melted together.

    Reply

    • Dale says

      You can use white American cheese slices from Walmart. Add some frozen spinach. You can use equal parts 1/2 and 1/2 and whipping cream.

      Reply

  18. Connie says

    OMG! I just tried to print recipe and it ate up 17 pages! Make a printable version, for crying out loud! Too many trees died for this recipe!

    Reply

    • Tonia says

      Hello Connie,
      There is a printable version available. When looking at the recipe, click on the PRINT box on the right side underneath the photo displayed within the box.
      ~Tonia

      Reply

  19. 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!

    Reply

    • Tonia says

      You would have to follow a different recipe to get it to be smooth. Here is a cheese fondue recipe I shared: https://www.thegunnysack.com/2013/10/progressive-dinner-cheese-fondue-recipe-corelle-giveaway.html

      Reply

  25. 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!!

    Reply

  26. 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!

    Reply

    • Laura says

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

      Reply

    • 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!

      Reply

  29. Meg @ The Housewife in Training Files 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!

    Reply

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