Queso Blanco Cheese Dip

Queso Blanco Cheese Dip

from keviniscooking.com
10 min

My queso blanco cheese dip is a welcome addition to any appetizer spread. Easy to make with simple ingredients, it’s creamy and cheesy!

Ingredients

  • 8 oz Oaxaca, Asadero or Monterey Jack cheese (cut into 1-inch cubes (See Note 1 for substitutions))
  • 8 oz white American cheese (cut into 1-inch cubes)
  • 1 cup heavy cream ((See Note 2 for substitutions))
  • 4 oz canned green chiles (chopped)
  • 1 tsp ground cumin
  • 1/8 tsp Mexican oregano (or original oregano, crushed)
  • 1 plum tomatoes
  • 1 jalapeno (diced)
  • 2 tbsp queso fresco (crumbled)

Directions

  1. 1

    Add heavy cream to a saucepan over medium heat, and bring to a simmer.

  2. 2

    Add cheeses to pan and stir until completely melted (See Note 3).

  3. 3

    Add green chiles, cumin and oregano. Stir thoroughly to combine. If too thick, thin with some more cream or milk to desired consistency.

  4. 4

    Pour into serving dish and garnish with diced tomatoes, jalapenos and crumbled queso fresco, if desired. Serve warm with tortilla chips.