This ultimate restaurant style queso blanco recipe, also known as white cheese dip, is simple, fast, delicious, and addictive! In just 20 minutes and with only 4 ingredients you can indulge in this Mexican cheesy goodness!
This easy 4 ingredient recipe consisting of American cheese, heavy cream, a can of diced tomatoes with green chilis or Rotel tomatoes, and frozen spinach is both gluten free and keto friendly!
This simplified, homemade version of our local Mexican restaurant’s white cheese dip is fabulous! Queso blanco is great for dipping chips, for nachos, for tacos, for enchiladas, for pouring over Mexican Rice, for burritos, for chicken, or even poured over eggs for a Mexican breakfast!
The Cheese
American cheese is typically a blend of cheddar and colby cheeses made for easy melting without breaking.
You will most likely need to go to the deli at your local grocery store for the cheese. The individually wrapped American cheese slices in the refrigerator section are not what we’re looking for.
In the deli, you can find either Boar’s Head white American cheese or Land O Lakes white American cheese. For this recipe, you will need 1/2 pound or 8 ounces of cheese either sliced or one large chunk that can be diced.
The Spinach
Frozen spinach works best. Measure about 2 ounces of frozen spinach. After it thaws and the moisture is removed, it will weigh about 1 ounce.
How to Make The Ultimate Restaurant Style Queso Blanco
Remove about 2 ounces of spinach from the freezer and allow it to thaw on the counter, or using the defrost setting on the microwave, thaw the spinach. Wrap the thawed spinach in a kitchen towel and squeeze out as much moisture as possible and set aside.
To a saucepan, add 1/2 pound of sliced or diced American cheese and 1/2 cup heavy cream. Heat on low and stir frequently until melted and thoroughly combined. Be sure to watch it carefully so that it doesn’t burn on the bottom of the pan.
Pro Tip: Using a double boiler to melt the cheese will ensure that the cheese sauce won’t burn on the bottom of the pan. If you don’t have a double boiler, a bowl placed over a saucepan that is partially filled with water will work as a double boiler. For more information about double boilers The Spruce Eats has a really informative post.
Finally, stir in the tomatoes and the spinach. To keep this appetizer gluten free, serve with tortilla chips, and to keep it keto friendly, serve with keto chips. Enjoy!
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Queso Blanco
Ingredients
- 2 ounces frozen spinach
- 8 ounces white American cheese sliced or diced
- 1/2 cup heavy cream
- 1 can diced tomatoes with green chilis
Instructions
- Remove about 2 ounces of spinach from the freezer and allow it to thaw on the counter, or using the defrost setting on the microwave, thaw the spinach. Wrap the thawed spinach in a kitchen towel and squeeze out as much moisture as possible and set aside.
- To a saucepan, add 1/2 pound of sliced or diced American cheese and 1/2 cup heavy cream. Heat on low and stir frequently until melted and thoroughly combined.
- Stir in the tomatoes and spinach.
- Serve with tortilla chips for dipping.
Notes
- Nutrition information does not include tortilla chips
- While melting the cheese and heavy cream, stir frequently so that the cheese sauce doesn't burn on the bottom of the pan
- Using a double boiler to melt the cheese and heavy cream will ensure that the cheese sauce won't burn on the bottom of the pan
- If you don't have a double boiler, a bowl placed over a saucepan that is partially filled with water will work as a double boiler
Nutrition
2 Responses
I’ve been so hungry for Mexican food for the past few weeks and have had it more times than I should admit. This cheese dip looks like it would definitely help satisfy my craving. It’s so interesting that you used spinach in it. I will for sure be trying this soon – maybe even this afternoon.
This is like having a Mexican restaurant in my own kitchen! Delicious!