Carolina Kitchen: Queso Dip

Carolina Kitchen: Queso Dip

by Blue Ridge Bear, Chef Janet Casperson


  • 8oz Colby or Monterrey Jack shredded
  • 1 1/2-2 cups heavy cream
  • 1 can of green chiles (canned work better than fresh) or,
  • 1 jar of red chunky salsa (Herdez or El Monte, found in Latino isle)
  • Sea salt & pepper


  1. I'm a medium size saucepan, warm the heavy cream on low, after about 6-7 min add the cheese in small batches and mix well until melted.
  2. Add the salt & pepper and mix again.
  3. Then add the salsa or green chiles and fold gently until fully incorporated. Let cool.
  4. 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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