Published . Last updated by Lauren Vavala Harris
This post has been sponsored by Muir Glen. All thoughts and opinions are my own.
Don’t let White Queso Dip be a food that you only enjoy when eating out at Mexican restaurants. It’s easy to make this traditional dip at home in less than 10 minutes with only a handful of ingredients.
We often eat out at Mexican restaurants. My fiancé and I typically go for the most authentic and unique dishes we can find, while the kids stick to cheese quesadillas and tacos. But, the one food that we all love and must have is White Queso Dip.
It was time to make a batch myself so that we can have it as an appetizer when we have Mexican-inspired meals at home.
I headed to Safeway to pick up all of the ingredients, including American cheese, green chiles, and Muir Glen Organic Fire Roasted Diced Tomatoes.
I have been cooking with Muir Glen Organic Fire Roasted Diced Tomatoes for years. First, the flavor and quality is incredible. They are probably the tastiest tomatoes I’ve ever tasted. And, incredibly, they go from field to can in less than 8 hours!
Why This Recipe Works
- It’s so easy! Literally, all you need to do is melt the cheese and stir in the rest of the ingredients. It’s an easy appetizer to whip up for late summer and early fall entertaining!
- It tastes just like what you’ll find in authentic Mexican restaurants. Yep, I did my research and found that American cheese is the go-to cheese for most White Queso Dip recipes.
- You can alter it to suit your own tastes. We like to mix some diced tomatoes in and put them on top for added flavor.
How to Make White Queso Dip
Prep!
There really isn’t much prep work to do for this recipe. I do prefer to dice the American cheese before adding it to a sauce pan with heavy whipping cream over low-medium heat.
Create!
Cook the cheese and heavy cream, stirring frequently, until melted and smooth.
Stir in the diced green chili peppers, cumin, and 1/4 cup of the Muir Glen Organic Fire Roasted Diced Tomatoes.
I know it’s a bit different to mix the tomatoes into the queso—but the tomatoes have a slightly smoky, sweet flavor that works so well with the cheese and peppers. I also love their firm, chunky texture.
Present!
Pour the queso into a serving bowl and top with the remaining tomatoes.
Serve with chips or use this queso dip as a cheese sauce on tacos, burritos, and other Mexican dishes.
Tips and Techniques for the Best White Queso Dip
- Make sure to get the American cheese sliced fresh from the deli for the best flavor and melting.
- To spice up the recipe, replace half or all of the diced green chili peppers with diced jalapenos.
- You can swap out the heavy whipping cream for half-and-half or milk if preferred.
- Store leftover queso dip in an air-tight container in the refrigerator. To reheat, microwave in 30 second intervals, stirring in between, until is smooth and heated through.
FAQ’s
- What is queso dip made from? Queso dip is traditionally made from American cheese, milk, and diced green chili peppers.
- What kind of cheese is used to make queso dip? Surprisingly the cheese that most Mexican restaurants use to make their white queso dip recipes is American cheese.
- Is queso dip keto? The ingredients in queso dip are all keto friendly and suitable for low-carb and gluten-free diets as well.
Love this White Queso Dip recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Don’t let White Queso Dip be a food that you only enjoy when eating out at Mexican restaurants. It’s easy to make this traditional dip at home in less than 10 minutes with only a handful of ingredients.
Course Appetizers, Side Dish
Cuisine Gluten Free, Low Carb, Mexican
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 4
Calories 276kcal
Author Lauren Harris
Ingredients
- 1/2 pound white American cheese * diced
- 1/4 cup heavy cream
- 4 ounce can diced green chili peppers
- 1/4 teaspoon ground cumin
- 1/2 cup Muir Glen Organic Fire Roasted Diced Tomatoes * divided
Instructions
Add the cheese and heavy cream to a sauce pan over low-medium heat.
Cook, stirring frequently, until melted and blended.
Stir in the diced green chili peppers, cumin, and 1/4 cup of the tomatoes.
Is queso is too thick, slowly add more heavy cream until desired consistency is reached.
Pour into a serving bowl and top with the remaining tomatoes.
Notes
Tips and Techniques for the Best White Queso Dip
- Make sure to get the American cheese sliced fresh from the deli for the best flavor and melting.
- To spice up the recipe, replace half or all of the diced green chili peppers with diced jalapenos.
- You can swap out the heavy whipping cream for half-and-half or milk, if preferred.
- Store leftover queso dip in an air-tight container in the refrigerator. To reheat, microwave in 30 second intervals, stirring in between, until is smooth and heated through.
** Nutritional information is an estimate and may vary.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 5g | Protein: 11g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 1116mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 920IU | Vitamin C: 10mg | Calcium: 622mg | Iron: 1mg
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