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Queso Blanco Dip


I wish I were one of those people that was timely and organized and on top of everything. I heard yesterday on the radio that people who have a lot of sticky notes all over their desk are overwhelmed. Hmm. I guess I must concur. My desk, at any given time, has no less than 20 sticky notes all over. Most are on my computer monitor, but there’s not a day that goes by that I don’t start a to-do list, checking things off as I complete them.

We do what we’ve got to do, right?


My boss is quite the opposite. He’s a complete neat freak. His office has just a stack or two of very organized papers, a plant, and a photo. I have no idea how the man stays organized, but he does. I also have no doubt that he walks into my office and his blood pressure immediately rises.

Not only is my office tiny, but there are pictures of  Lily all over, I have diabetes education materials stacked everywhere, displays of sugar and saturated fat…all in the middle of a hospital kitchen. My sticky notes — they keep me afloat.


I lack a bit of organization when it comes to blogging, too. I wish I were one of those bloggers that could bring you recipes in preparation of holidays…but instead, I’m that blogger that’s running behind. I’m just now posting this queso dip which I prepared for Super Bowl Sunday. Better late than never, right?

Definitely so with this one. I wish I couldn’t come up with so many ways I want to use this dip. This queso is delicious enough to eat with a spoon! Even better, you’ll love how quick and easy it is to make. Throw this in a mini crock pot to keep warm and you’ve got the perfect dip for entertaining!



Queso Blanco Dip from Pennies on a Platter

1 1/4 lb block white American cheese, cut into 1-inch cubes
1/4 cup canned diced green chiles
2 jarred jalapenos, chopped
1 oz jarred jalapeno juice
2/3 cup whole milk
1/2 cup cold water


Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but will come together into a smooth, thin cheese dip.

Serve immediately as a dip with tortilla chips.

Yield: ~30 ounces or scant 4 cups (approx. 15 servings, 2 ounces each or 3-4 tablespoons each)

Nutrition Information (per serving): 156 calories; 12.5 g. fat; 35 mg. cholesterol; 687 mg. sodium; 2.8 g. carbohydrate; 0 g. fiber; 7.1 g. protein

Result: This is just like Mexican restaurant queso and couldn’t be easier to make. Look for the white Cheddar at the deli counter and have them slice the cheese really thick. The portion size is 2 ounces which is generous…and that’s because this stuff is hard to put the breaks on! Enjoy!


Only Tuesday? Yikes!

Be well, sig4

Share With Your Friends!


  1. Lindsay {life and kitchen}
    February 19, 2013 / 8:17 am

    Gotta love queso blanco. And, hey, you can dip veggies in it! ๐Ÿ™‚

  2. calvin
    February 19, 2013 / 8:43 am

    Well, I would never know Nicole. You update right on time every day and I love your blog.

    • Nicole, RD
      February 20, 2013 / 6:54 am

      Aw, thanks Calvin! ๐Ÿ™‚

  3. dixya @ food, pleasure, and health
    February 19, 2013 / 12:11 pm

    You are just being so hard on yourself and about sticky notes – i think it keeps me sane that way ๐Ÿ™‚ i did not realize that queso blanco is sooo easy to make – wow. Delicious with chips.

  4. Biz
    February 19, 2013 / 12:48 pm

    You had me at CHEESE! Looks delicious – not sure I could stop at a serving size though. ๐Ÿ˜€ My desk is super neat at work, but my desk at home is a complete disaster – recipes, notes, calorie counts litter the desk – I always tell my husband that I leave my organizational skills at work every day!

  5. Renee@Mykitchenadventures
    February 19, 2013 / 5:38 pm

    Oh I would have a hard time stopping at 2oz. Queso is one of my weaknesses and I am currently drooling over the photos!!!

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