Roxy15
New member
Queso Blanco Dip:
1 lb. Land O’ Lakes White American Cheese
2-(4-oz.) Cans Diced Green Chiles, Undrained
1/2-1 Cup Heavy Cream
***Depending On Thickness Of Dip You Prefer
***If you prefer to have more kick to it, add 1/4 lb. Chorizo and Nacho-Style Jalapenos to it.
Simmer all the ingredients on the stove until smooth.
***If you can’t locate the Land o' Lakes Brand Of White American Cheese; any White American Cheese sold at your deli counter will work. American cheese melts better than cheddars and jacks which can get oily, stringy and grainy. You can make it using cheddars but then you really need to stand by and stir often and keep an eye on it. Cheddars are also stronger in flavor which will change the end result of this dip's taste.
1 lb. Land O’ Lakes White American Cheese
2-(4-oz.) Cans Diced Green Chiles, Undrained
1/2-1 Cup Heavy Cream
***Depending On Thickness Of Dip You Prefer
***If you prefer to have more kick to it, add 1/4 lb. Chorizo and Nacho-Style Jalapenos to it.
Simmer all the ingredients on the stove until smooth.
***If you can’t locate the Land o' Lakes Brand Of White American Cheese; any White American Cheese sold at your deli counter will work. American cheese melts better than cheddars and jacks which can get oily, stringy and grainy. You can make it using cheddars but then you really need to stand by and stir often and keep an eye on it. Cheddars are also stronger in flavor which will change the end result of this dip's taste.
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