Mexiqueso Dip. Copycat of Queso Dip (Mexican Cheese Dip) sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! Queso blanco is the perfect addition to any party menu!

Queso Blanco Dip is a creamy, spicy, perfectly smooth and cheesy dip just like they serve at your favorite Mexican restaurant. Queso blanco is a melted cheese dip that's delicious every which way you eat it. I've had a lot of pretty good queso dip in my life. You can cook Mexiqueso Dip using 6 ingredients and 2 steps. Here is how you cook it.

Ingredients of Mexiqueso Dip

It's 3/4 lb of taco meat.
You need 30 oz of Hormel Chili w/beans.
It's 8 oz of mexican crema (sour cream can be used as well).
You need 1/4 cup of red taco sauce medium.
You need 1/4 cup of verde sauce.
You need 1 lb of velveeta cheese.

I mean, we're talking ooey gooey melted cheese with Mexican flavors. In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese.

Mexiqueso Dip step by step

Put meat, hormel chili, cheese and taco sauces in crock pot and heat on high. Stirring occasionally..
Once cheese has started melting and mixture is getting creamy, add in Mexican creama (or sour cream) and stir. Lower heat to low..

Garnish the layers with the jalapenos and tomatoes. Our favorite white dip served in many Mexican restaurants across the country. This is not queso (cheese) but a creamy dip best serves with warm tortilla chips. This Restaurant Style Mexican Cheese Dip is my favorite cheese dip in the whole world. If you go out to a Mexican restaurant and you order the cheese dip, you will fall in love.