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  • Writer's pictureCheyenne

Queso Blanco Dip


1 ¾ cup whole milk

1 lb white American cheese, cubed

1 tsp cumin powder

½ tsp dried oregano

1 tsp salt

1 (14oz) can chopped green chilis


  1. To saucepan, heat milk until just starting to steam, do not bring to boil

  2. Add cheese cubes to milk in batches. This takes patience, but anytime I add all the cheese at once, it doesn’t quite melt right

  3. Once all the cheese is melted, add in cumin, oregano, salt, and green chilis. Mix in and cook additional 2-3 minutes

  4. Serve hot!

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