Restaurant Style Queso Blanco
A Velveeta-free lusciously creamy white cheese dip that's loaded with crunchy sweet corn, this restaurant style queso blanco is going to be your favorite appetizer and it's so easy you can have it ready in 20 minutes!
Servings: 10 servings
Ingredients
- 1 1/4 lbs. white American cheese Boar’s Head from the deli
- 1/2 cup pepper jack cheese, shredded
- 12 oz. can Rotel diced tomatoes with green chilies, drained
- 2/3 cup nacho jalapeños also called pickled jalapeños
- 4 ears sweet corn, sliced off the corn
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp cayenne powder
- Milk or cream just a splash if needed at the end to smooth out dip.
Instructions
- Slice the white American cheese into fours and shred the pepper jack. Add the cheeses into a 9x13 casserole dish or disposable aluminum pan. Strain all canned items well then throw them into the same dish. Add most of the corn. I like to leave out a handful of corn and jalapeños to top the cheese dip with.
- Cover the pan with foil and bake in a preheated oven at 375 degrees for 15 minutes. Alternately, you can place this on a grill or smoker on low and heat through until the cheese fully melts. For a slow cooker, dump all ingredients into the slow cooker and cook on high for 2 hours or until the cheese melts, stirring occasionally.
- Use a large spoon to combine all the ingredients and add a splash or milk or cream. Mix it well until velvety smooth and a little drippy.
Notes
Slow cooker and smoker/grill instructions are listed in my blog post.