Print
Easy Queso Blanco Recipe
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!
Course Appetizer
Cuisine Mexican
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 20
Calories 120 kcal
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 depending on how hot you want the dip).
Put the cheese cubes, pureed peppers, milk, butter, cumin, and pepper into a saucepan.
Melt over medium heat stirring often. Add additional milk to thin the cheese sauce, if desired.
Serve immediately.
Recipe makes 5 cups of queso blanco.
Store leftovers in the fridge. Reheat in the microwave in 30-second intervals, stirring after each interval.
If serving at a party, keep warm in a slow cooker, set on the lowest setting, stirring occasionally.
Serving: 1 /4 cup | Calories: 120 kcal | Carbohydrates: 6 g | Protein: 9 g | Fat: 6 g | Saturated Fat: 4 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.4 g | Trans Fat: 0.05 g | Cholesterol: 24 mg | Sodium: 752 mg | Potassium: 179 mg | Fiber: 0.2 g | Sugar: 5 g | Vitamin A: 517 IU | Vitamin C: 3 mg | Calcium: 276 mg | Iron: 0.1 mg