Break out the tortilla chips because it’s time to make some Queso Blanco!
This easy Queso Blanco is a creamy white cheese dip made with two kinds of cheese, spices, and garnished with tomatoes and cilantro. It’s easy to make in your slow cooker or on the stove for parties, game day, or any time you’re craving chips and queso!
- White American cheese
- Monterey jack cheese
- Heavy cream
- Diced jalapeno pepper
- Ground cumin
- Minced garlic
- Cayenne pepper
- Chopped tomato and cilantro for garnish
Cheese note: You can use sliced white American cheese if you can’t find a block of cheese. It works fine, too!
How to Make Queso Blanco Dip
Place both kinds of cheese, cream, diced peppers, cumin, garlic, and cayenne in the slow cooker.
Place the lid on top and cook the dip on low for two hours, stirring occasionally, or until the cheese is melted.
Garnish the dip with the tomatoes and cilantro.
Stovetop Tips: You can also make it on the stovetop in a saucepan. Warm the ingredients over low heat and stir until the cheese is melted.
You can also use regular American cheese, but the dip won’t be white.
I prefer to make it in the slow cooker because it’s easier to keep warm after you’ve made it. You can serve it right from the crock pot, too.
This queso blanco recipe makes a decent size batch. If you aren’t serving a few people, I would cut it in half. The leftovers will keep in the fridge but the dip doesn’t reheat well. It’s best when it’s made.
Instead of jalapeno add diced poblano pepper or diced green chiles.
Swap the Monterey jack cheese for pepper jack cheese.
Make it a beef cheese dip and add seasoned cooked ground beef once the cheese is melted. Or make chorizo cheese dip with cooked Mexican chorizo.
Sometimes all we need is a big o’ bowl of cheese dip and this homemade queso blanco will satisfy the craving. Serve it with chips, salsa, and guacamole on the side for the very best experience. Oh, and don’t forget a margarita!
Happy queso making,
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This easy Queso Blanco is a creamy white cheese dip made with two kinds of cheese, spices, and garnished with tomatoes and cilantro. Make it in your slow cooker for an easy dip for parties, game day, or any time you’re craving chips and queso!
- 8 ounces white American cheese, cubed
- 4 ounces Monterey Jack cheese, cubed
- 1/2 cup heavy cream (plus additional to thin, if desired)
- 2 tablespoons diced jalapeno pepper
- 1/4 teaspoon ground cumin
- 1 clove garlic, minced
- 1 pinch cayenne
- 1/4 cup chopped tomato
- 2 tablespoons chopped cilantro
- Place all of the cheese, heavy cream, diced jalapeno, cumin, garlic, and cayenne into a slow cooker.
- Place the lid on top and set the slow cooker to low. Cook the dip for two hours, stirring occasionally, until all of the cheese has melted.
- Garnish the dip with the toppings and serve with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: Mexican-American
- Calories: 215
- Sugar: 4.1g
- Sodium: 717.7mg
- Fat: 15.7g
- Saturated Fat: 9.8g
- Unsaturated Fat: 4.9g
- Trans Fat: 0.1g
- Carbohydrates: 6.3g
- Fiber: 0.2g
- Protein: 12.5g
- Cholesterol: 55.2mg
Keywords: white cheese dip, easy queso blanco, slow cooker cheese dip
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.