Queso Blanco Dip
This Queso Blanco Dip only has four ingredients in this creamy, restaurant quality dip appetizer. Make this queso on the stove, the microwave, or crockpot (slow cooker). You could even add chorizo or browned sausage if you want.
QUESO BLANCO DIP
January is my favorite time of the year because everyone is eating healthy and I’m over here saying, “What party food can we make for the playoff game tonight?”
Football. I’m talking football playoffs. And the intensity is insane.
Watching the game is all about the appetizers. I’m thinking of it as the appetizer playoff.
Which appetizers will prove themselves worth for the big game…the Super Bowl.
We’ve been known to only have appetizers as our meal and it makes us all extremely happy.
In fact, maybe we’ll make 2018 an appetizer only year. All recipes on here will be appetizers. Anyone opposed?
All agreed, say “Cheese!”
Start off with some White American cheese. You can get it at the deli counter sliced. American is definitely the silkiest. Don’t substitute anything else.
If you’re tempted to use yellow American cheese instead, you’ll just have to call it something besides Queso Blanco. Queso Amarillo?
By the way, I’ve been using my Duolingo app to learn Spanish. It says that I’m 49% fluent in Spanish. It’s only taken me four months to get there. They don’t give away percentages lightly.
I’m starting to understand more and more. So when I hear Queso Blanco I actually hear “White Cheese“. Awesome, right?
Next, add some Old El Paso Chopped Green Chiles for some kick!
Next, just add a little cream to your desired consistency. I use about 1/3 cup but if you like it thinner use more.
If you’re someone who loves spices, by all means add some. I added a little cumin but to be totally honest, it doesn’t need it.
OTHER MEXICAN RECIPES:
Queso Blanco Dip
This Queso Blanco Dip only has four ingredients in this creamy, restaurant quality dip appetizer. Make this queso on the stove, the microwave, or crockpot (slow cooker).
- 1 lb White American cheese, sliced or cubed (no substitutes)
- 1 (4 ounce) can Old El Paso chopped green chiles
- 1/3 cup heavy cream (can also use milk)
- 1/4 teaspoon ground cumin (optional)
In a pot, simmer the ingredients of low heat. Whisking to combine. Add more cream (or milk) to desired consistency. Remember it will thicken up as it sits. Serve with tortilla chips for dipping.
Slow Cooker Instructions: Place all ingredients and cook on low for 2 hours or until melted whisking occasionally.
This post is in partnership with Old El Paso. All opinions and thoughts are my own.