Description
This creamy and delicious Queso Blanco recipe features a smooth blend of white American cheese and cream cheese with a hint of green chiles and cumin, perfect as a dip for tortilla chips or a flavorful addition to your party snacks. Made effortlessly in a crockpot, it can be kept warm and gooey for hours, ideal for gatherings and casual entertaining.
Ingredients
Scale
Cheese and Dairy
- 1 (8-ounce) package 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
- 3–4 Tablespoons whole milk
Other Ingredients
- 1 (4-ounce) can green chiles
- Pinch ground cumin
- 2–3 Tablespoons water
Optional Toppings
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
For Serving
- Tortilla chips
Instructions
- Combine Ingredients in Crockpot: In a 4- to 6-quart crockpot, combine the cream cheese, white American cheese cubes, salted butter, green chiles, and a pinch of ground cumin. This forms the creamy base of your queso blanco.
- Cook on High: Set the crockpot to high and cook for 30 minutes. This initial cooking time allows the cheeses and other ingredients to warm and start melting together.
- Stir and Adjust Consistency: Stir the mixture until well combined and smooth. Add 1 tablespoon of whole milk and 1 tablespoon of water incrementally, stirring after each addition, until you reach the desired creamy consistency.
- Continue Cooking: Cook the dip for an additional 15 to 20 minutes on high, or until the cheese is completely melted and the mixture is smooth and uniform.
- Keep Warm and Serve: Switch the crockpot to the warm setting to keep the queso warm until ready to serve. Top with optional chopped cilantro, diced tomatoes, and sliced jalapeños as desired. Serve with tortilla chips for dipping.
Notes
- Cheese: Use white American cheese for the best creamy texture and authentic flavor.
- Quantity: This recipe can be doubled or tripled for larger crowds; ensure your crockpot is large enough.
- Variations: Add cooked meats like chorizo, beef, or sausage for a heartier dip. Substitute green chiles with jalapeños for more heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by adding a teaspoon of water and microwaving in 30-second increments, stirring between, until hot and smooth.
Keywords: queso blanco, white cheese dip, green chile dip, crockpot queso, party dip, Tex-Mex dip