Cremoso Dip De Queso Blanco Food

QUESO BLANCO RECIPE

Queso Blanco Recipe image

Slow cooker queso blanco dip takes just 5 minutes to prep and only 5 ingredients to make. This creamy white cheese dip is seriously the best ever!

Provided by Jamielyn Nye

Time 1h

Number Of Ingredients 10

Ingredients

8 ounce block 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
4 ounce can green chiles
pinch ground cumin
3-4 Tablespoons milk
2-3 Tablespoons water
chopped cilantro
diced tomatoes
sliced jalapeños

Steps:

In a slow cooker, combine the cream cheese, american cheese, butter, green chiles and jalapenos. Cook on high for 30 minutes.
Stir the mixture until well combined and then add a Tablespoon of milk and water at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted and combined.
Keep cheese dip in the slow cooker on the warm setting until ready to serve. Top with chopped cilantro and jalapenos if desired. Serve with tortilla chips.

Nutrition Facts : Calories 163 kcal, Carbohydrate 2 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 555 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

WHITE CHEESE DIP (QUESO BLANCA)

White Cheese Dip (Queso Blanca) image

My husband and I had this incredible cheese dip at a local mexican restaurant. We asked what ingredients were in the dip and they would only tell us a few. So, we made this up...it's almost exactly the same! SO GOOD!! Don't skip the jalapeno juice, it doesn't add any heat in this ratio, just taste--it tastes so much better with it than without it.

Provided by Escamilla06

Categories Sauces

Time 20m

Yield 6 cups cheese sauce, 24 serving(s)

Number Of Ingredients 7

Ingredients

4 ounces cream cheese, softened
8 ounces mozzarella cheese, crumbled
12 ounces quesadilla melting cheese or 12 ounces chihuahua cheese, shredded
1/2 cup parmesan cheese, grated
1/2 cup sour cream
1 1/4 cups heavy whipping cream
5 tablespoons juice from canned jalapenos (to taste)

Steps:

In a large sauce pan, combine cream cheese, mozzarella and quesadilla cheese. Add whipping cream.
On medium low heat, melt cheeses until smooth.
Add sour cream, parmesan and jalapeno juice. Stir until combined and completely smooth.
Remove from heat, store in an airtight container in the refrigerator (it will need to be reheated in the microwave and stirred to combine again if left in the refrigerator before eating).
Delicious with chips, quesadillas, pizza, or macaroni and cheese!

Nutrition Facts : Calories 154.1, Fat 13.4, SaturatedFat 8.3, Cholesterol 42.7, Sodium 249.3, Carbohydrate 2.2, Sugar 0.2, Protein 6.5

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