Queso Blanco is a spicy, melty cheese dip, and it’s always popular. In fact, this was a regular part of my diet while I was in high school. My girlfriends and I used to head over to a local restaurant and eat bottomless bowls of chips. Fast-forward to today and I do my best to re-create that delicious appetizer we induldged in so often. The recipe can easily be doubled, or even tripled, for a larger crowd.
Ingredients
- 1 pound shredded mozzarella cheese
- 8 ounces cream cheese
- 1 (8.25-ounce) can creamed corn
- 1 tablespoon unsalted butter
- 1 (7-ounce) can chopped green chiles, well drained
- ½ teaspoon dry oregano
- ½ teaspoon ground cumin
- Pinch of salt
- 1 jalapeño, seeded and finely chopped
- 0.33 cup heavy cream, warmed
- Hot sauce, if desired
How to Make It
- Combine the mozzarella cheese, cream cheese, creamed corn, butter, green chiles, oregano, cumin, salt, and jalapeño in a 6-quart slow cooker. Cover and cook on High for 30 minutes.
- Stir the mixture until smooth, then add the cream 1 tablespoon at a time until you reach the desired consistency. Replace the cover and cook on High for 15 minutes more. The mixture should be creamy and smooth. Taste and add hot sauce, if desired.
- Keep the cheese dip in the slow cooker on the Warm setting until ready to serve.
