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Queso Blanco Dip

Queso blanco dip is a warm, creamy, white cheese dip. This queso blanco dip recipe has a little extra kick that is sure to be a hit at your tailgate or party.

Queso Blanco Dip recipe from A Cedar Spoon

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Queso Blanco Dip

Are you freezing yet? Well in Chicago it has been around 40 degrees this whole week and frost on my car in the morning. 

I like fall and would like more of that before getting into the 30 degrees temps! Hopefully the temps rise just a little bit to help ease us into winter.

Now that it is October and football season is in full swing I thought I would share an easy dip recipe that I find addictive and delicious. 

I don’t know about you, but sometimes I like to indulge. Any kind of warm cheese dip is one of those indulgences for me.

I don’t make it often, but when I do, I am one happy girl. It might not help that I am pregnant and my cravings have started to reach an all time high.

Queso Blanco Dip recipe

Cheese is an addiction for me. AND I am married to a Wisconsin native who loves cheese curds and all things cheese.

If I go into a store that is giving away cheese samples, I have to try them all—which means I usually walk away buying at least two of the cheeses to take home. I love how versatile cheese is.

It can go in dips, on tacos, in pasta bakes, with a glass of wine, or if you are like me, you eat a few slices of cheese on their own.

Today I am sharing what I think is the ultimate cheese dip recipe.  Queso Blanco Dip—creamy, warm, flavorful, with a little kick.

Queso Blanco Dip - cheese dip

You will get your daily dose of calcium with this appetizer recipe!

Make this Queso Blanco Dip for your next party or tailgate and keep it warm in a slow cooker or dip warmer. It promises to be a hit with all of your cheese loving guests. 😉

Things you may need to make this queso blanco dip recipe:

Chip and Dip Serving Platter

Two-Fold Grater



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Queso Blanco Dip

Queso Blanco Dip

Yield: 5-6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

A warm, creamy queso dip with a kick makes a great appetizer for a tailgate or party.


  • 1Tbsp olive oil
  • 1/4 cup sweet white onion, diced
  • 1 medium jalapeno, seeds and membrane removed, diced
  • 1 garlic clove, minced
  • 10 ounces white American cheese, shredded
  • 6 ounces Pepper Jack cheese, shredded
  • 1/2 cup cream (or whole milk)
  • 1/4 cup freshly chopped cilantro
  • 1-15oz can diced tomatoes with chilies, drained (I used Rotel)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder


  1. Heat olive oil in a medium pan over medium-high heat. Cook the garlic, onion and jalapeno pepper until softened and reduce heat to medium-low.
  2. Add the shredded cheese and cream. Continuously stir until melted.
  3. Stir in the tomatoes and diced green chilies, chopped cilantro, cumin and chili powder and continue to heat for 1-2 minutes stirring constantly.
  4. Serve with chips immediately.


I went to the deli counter and asked for a 10oz block of white American cheese. I like to buy my cheese in blocks and shred it using my food processes (I think it tastes more fresh that way) but feel free to buy pre-shredded.
Instead of using Rotel you can use a can of diced tomatoes and a small can of diced green chilies.
This dip will get a little bit hard after maybe 20 minutes so if you plan to serve this at a party or get together I suggest using a small crockpot or dip warmer to keep it warm.

 Adapted from Confections of a Foodie Bride

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Friday 23rd of December 2016

Greetings! Very useful advice within this post! It is the little changes that will make the most significant changes. Many thanks for sharing!

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