Description
This creamy and flavorful Queso Blanco dip is perfect for parties and gatherings, combining white American cheese, cream cheese, and green chiles for a smooth, cheesy dip served warm with tortilla chips. It’s easy to prepare in a crockpot and customizable with optional toppings like cilantro, tomatoes, and jalapeños.
Ingredients
Scale
Main Ingredients
- 1 (8-ounce) package regular cream cheese, cut into 1/2-inch cubes
- 1 pound white American cheese, cut into 1/2-inch cubes (found in deli)
- 1 Tablespoon salted butter
- 1 (4-ounce) can green chiles
- Pinch ground cumin
- 3–4 Tablespoons whole milk
- 2–3 Tablespoons water
Optional Toppings
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
For Serving
- Tortilla chips
Instructions
- Combine Ingredients in Crockpot: Place the cream cheese, white American cheese cubes, butter, green chiles, and a pinch of ground cumin into a 4- to 6-quart crockpot.
- Cook on High: Set the crockpot to high and cook the mixture for 30 minutes, allowing the cheeses and butter to start melting together.
- Stir and Adjust Consistency: Stir the mixture well until combined thoroughly, then gradually add 1 tablespoon of milk and 1 tablespoon of water at a time. Repeat this process until the queso reaches your desired creamy consistency.
- Continue Cooking: Cook for an additional 15 to 20 minutes on high, or until all the cheese has fully melted and the dip is smooth and well blended.
- Keep Warm and Serve: Switch the crockpot to the warm setting to keep the queso hot and ready. Optionally, top with chopped cilantro, diced tomatoes, or sliced jalapeños. Serve with tortilla chips immediately.
Notes
- Cheese: Using white American cheese is crucial for a perfectly creamy and flavorful queso blanco.
- Quantity: You can easily double or triple this recipe to serve larger crowds; just ensure your crockpot is large enough.
- Variations: For added flavor, mix in cooked meats like chorizo, beef, or sausage. Swap green chiles for jalapeños to adjust the heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by adding a teaspoon of water and microwaving in 30-second intervals, stirring between, until warmed through.
Keywords: queso blanco, creamy cheese dip, white queso, Tex-Mex dip, crockpot queso, party dip, cheese dip recipe