Four ingredients are all you need to make this homemade Queso Blanco dip recipe. Chopped green chiles combined with a large block of queso blanco Velveeta and jarred diced jalapeños create a dip that will remind you of your favorite Mexican restaurant.
What is Queso Blanco
Queso Blanco is Spanish for white cheese. Although there are several different types of white cheese, you can easily make queso blanco with a large block of white Velveeta cheese.
What makes this cheese dip recipe unique is the use of green chilies and jalapeños. They add both flavor and a little kick that can actually become quite addicting. This queso blanco (white) queso dip recipe is perfect to serve on a game day, for a potluck, or to have as a topping for a meal. You may also like my White Pizza Dip recipe.
- Queso Blanco Velveeta: This is the main ingredient needed to make delicious white cheese dip. You’ll cut it into cubes before dumping it with the other ingredients.
- Fire Roasted Green Chiles: The flavor of these green chilies adds a smoke-like taste to the dip that is absolutely delicious.
- Jarred Jalapenos: Using canned jalapenos adds a mild flavor of jalapenos since they are brined and that takes off much of the heat.
- Milk: Adding milk helps liquify the Velveeta cheese to make it a creamier texture.
Step One – Cut the queso blanco cheese into cubes.
Step Two – Add milk, chopped cheese, and all other ingredients into the slow cooker.
Step Three – Cover and cook on HIGH for 1.5-2 hours. Stirring occasionally.
Step Four – Once fully smooth and melted, place the temperature on the warm setting so your guests can enjoy the homemade queso dip.
How to serve
- To create a charcuterie-style setup with this white cheese dip, simply pour some into a medium serving bowl and place it on a try. Then, surround the bowl with tortilla chips or pita chips.
- You can also serve this dip with garnish sides such as shredded cheese, diced tomatoes, ground beef, diced bell peppers, and chopped cilantro.
- Consider serving this dip as a topping for enchiladas, burritos, tacos, chimichangas, or your other favorite Mexican meal. We love this as an option for a nacho bar as well.
This doesn’t have a very long cook time; I recommend making it fresh for your party.
Store in an airtight container for up to 3 days. Keep it in the fridge as it does not freeze or defrost well. To reheat, place the dip in the microwave for 30-second increments and stir occasionally. Repeat until smooth.
Additional add-ins that pair well are Rotel (drained), hot sauce, minced garlic, ground hamburger or chorizo, chopped onion, rinsed black beans, grilled chicken, adobo sauce, or Italian sausage. Though, most things you add will make the dip not so white anymore.
If you want more heat, add in more jalapenos or cayenne pepper.
No, I do not recommend using that kind for this recipe. This recipe is so great because Velveeta melts so incredibly well, so it is extra smooth and doesn’t separate or clump.
Slow Cooker Queso Blanco
- 32 oz. Velveeta Queso Blanco cubed
- 1 cup milk
- ¼ cup jarred jalapenos finely chopped
- 2 Tbsp. jalapeno juice from above jalapeno jar
- 7 oz. fire-roasted green chiles do not drain
- Place all the ingredients in the crockpot on low for 1.5 -2 hours. Stirring occasionally
- Once fully smooth and melted place it on warm so your guests can enjoy.
- If you want more heat add in more jalapenos or cayenne powder.
- To reheat place in the microwave for 30-second increments and mix. Repeat until smooth.
- This recipe is so great because Velveeta melts so incredibly well so it is extra smooth and doesn’t separate or clump.
- If the dip gets too thick add a splash of milk or cream.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.