Betty's Mexican Queso Blanco Dip

Bettyskitchen's picture

May. 27, 2013

In this video, Betty demonstrates how to make Queso Blanco Dip. This is a dip similar to the one shown on the trip to Coba Cocina in Lexington, Kentucky. Great for a different dip at your next Mexican-themed get-together!


Olive oil 1 Tablespoon
Onion 1/2 Small , diced
Fresh jalapeno pepper 1 , seeds and fibers removed
American white cheese 12 Ounce , shredded
Monterey jack cheese 4 Ounce , shredded
Milk 1/2 Cup (8 tbs)
Tomato 1 Medium , peeled, seeded, and diced
Fresh cilantro 10 Gram , chopped ((1 handful))
For serving
Tortilla chip crumbs 100 Gram ((restaurant



1. In a skillet, heat olive oil over low to medium flame, and saute onion and jalapeno pepper until softened.

2. Add shredded white cheese, Monterey Jack cheese and ¼ cup of milk. If needed, turn the heat to low and stir until melted.

3. Stir in tomato, cilantro, and the remaining ¼ cup milk. Cook until dip reaches desired consistency.


4. Serve with restaurant-style tortilla chips.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8