Carolina Kitchen: Queso dip

Carolina Kitchen: Queso dip (Photo credit: WLOS Staff)

by Blue Ridge Bear, Chef Janet Casperson


  • 8 ounces of colby or monterey jack cheese, shredded
  • 1 1/2 to 2 cups of heavy cream
  • 1 can of green chilies (canned work better than fresh) or 1 jar of red chunky salsa (Herdez or El Monte, found in Latino aisle)
  • Sea salt & pepper


  1. In a medium size saucepan, warm the heavy cream on low.
  2. After about 6 to 7 minutes, add the cheese in small batches and mix well until melted.
  3. Add the salt & pepper and mix again.
  4. Add the salsa or green chilies and fold gently until fully incorporated. Let cool.
  5. If dip hardens too much that breaks the chips, you can add more warm heavy cream and mix it slowly until fully melted.
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