With just 3 ingredients, this queso blanco dip recipe is just like Mexican restaurants. Perfect for nachos, enchiladas, and dipping!"
– 1 pound white American cheese – ¼ cup milk more if you want it thinner – 2 tablespoon butter – 1 4 oz can green chiles mild or hot
If you don't have access to queso Chihuahua, the cheese that many Tex-Mex restaurants use is Land o’ Lakes White American Cheese, which you can sometimes find at the deli counter.
In a saucepan over medium-low heat, Add the cheese, milk, and butter. Stir frequently, scraping the sides with a spatula until melted and smooth. It only takes a few minutes.
Stir in the green chiles. Add more milk if you prefer, to make it thinner.
Serve immediately with chips, tortillas, or poured over Nachos or Enchiladas. To keep warm, a mini crockpot is best.
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