Queso Blanco
Prep Time5 minutes mins
Cook Time15 minutes mins
Course: Appetizer
Cuisine: Mexican
Keyword: Queso Blanco, Queso Dip, Restaurant Style Queso Dip, White Cheese Dip
Servings: 4
Calories: 335kcal
- 2 ounces frozen spinach
- 8 ounces white American cheese sliced or diced
- 1/2 cup heavy cream
- 1 can diced tomatoes with green chilis
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.
- 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
Calories: 335kcal | Carbohydrates: 8g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 97mg | Sodium: 980mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2755IU | Vitamin C: 10mg | Calcium: 662mg | Iron: 2mg