White Queso and Corn Dip

southwestern corn and cheese dip
Cheese dip made with Rotel tomatoes and melted Velveeta was responsible for most of my freshman 15. This Hoosier girl had never heard of such a thing and I took to the stuff with a little too much gusto at midnight dorm parties.

Fast forward a few years and I have a new vice that isn’t far from my old favorite. White Queso and Corn Dip is almost as easy and equally difficult to resist once you get started. Perfect for a holiday party. Serve from a crock pot with corn chips or my favorite, multi-grain tortilla chips.

A note about the cheese: I buy the Hot Pepper Cheese at Krogers–it’s their store brand. If not available, substitute white American cheese and add  chopped, pickled jalapeno peppers, especially if you like your cheese dip spicy. Although I haven’t tried it myself, I suspect you could also substitute Velveeta–but of course, it won’t be white any more.

paper dip containers

Containers made with 8.5 x 5.5 inch pieces of colored card stock and Scotch tape.

White Queso and Corn Dip
 
Author:
Recipe type: Appetizer
Ingredients
  • 2 tablespoons butter
  • 2 cups frozen southwestern seasoned corn or canned Mexicorn, drained
  • 1 clove garlic, minced
  • ¼ cup chopped green chilies
  • 16 ounces Hot Pepper pasteurized processed cheese food with jalapeno peppers or white American cheese +1-2 teaspoons pickled jalapeno peppers, chopped
  • 1 12-ounce can evaporated milk
  • Fresh chopped cilantro (optional)
Instructions
  1. Melt butter in large skillet over medium heat. Add corn to skillet and saute until corn barely begins to brown. Stir in garlic and green chilies.
  2. Reduce heat to low. Cut cheese into small chunks and add to skillet. As cheese begins to melt, stir and add milk gradually till cheese is dipping consistency. You may not use all the milk immediately but save it to thin dip as needed. Whatever you do, don’t let this mixture boil or it will separate and be ruined!
  3. Add cilantro just before serving if desired.

 

Other spicy snacks you might like…

Easy Nacho Meat and Cheese Dip

Crispy Jalapeno Cheese Snacks

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{ 23 comments… read them below or add one }

ldh December 5, 2010 at 8:25 am

Perfect for the holidays…. or anytime! Cleaver serving containers too.

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Paula December 5, 2010 at 8:35 am

this looks so delicious! I really like such meals!

have a nice time,
Paula

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TheKitchenWitch December 5, 2010 at 9:14 am

You had me at queso. I could bathe in the stuff! Beautiful photo, Paula!

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Jules @ Everyday Mommy December 5, 2010 at 4:06 pm

Okay, this has got to stop. Your blog is a much too dangerous place ;)

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Jenn L @ Peas and Crayons December 5, 2010 at 8:06 pm

queso is for sure my weakness — looks great!

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Jenny December 5, 2010 at 8:59 pm

I LOVE the little containers. I’ll have to make some when I’m feeling crafty.

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Debbie December 6, 2010 at 7:24 am

Looks great! I will have to pass this on to Brent as he is the queso lover in our family. He can make it at his home now!

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Suzanne December 6, 2010 at 8:43 am

looks tasty, and the cute card board holders are great thanks for sharing the secret.

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Karen December 6, 2010 at 4:23 pm

Two thumbs up to cheese and corn!! This looks heavenly. My screen is in danger of getting bitten into… Love the cute containers you made out of card stock. What a fun way to serve a snack! :-)

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Betty @ scrambled hen fruit December 6, 2010 at 9:45 pm

Queso is so addictive! This white queso looks delicious- great for a party with those cute little containers. :)

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mike December 7, 2010 at 1:31 am

I think I’m more impressed with the crafting! :) What a great idea – especially for the holidays. Cheese is especially welcome this time of year – and I love the southwestern treatment as opposed to the traditional Holiday Cheeseball – looks gorgeous!

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Paula December 7, 2010 at 8:37 am

Looks wonderful and I love the little containers. Thanks for showing us how to make both!

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Clivia December 7, 2010 at 12:44 pm

This recipe looks scrumptious! And I love your homemade containers.

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Jessica December 7, 2010 at 9:29 pm

these look so good….. i want them now!

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naomi December 8, 2010 at 6:17 pm

Love the containers, but seriously, Paula, I LOVE the queso!

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DL Grace December 10, 2010 at 1:27 pm

What a great blog and the pictures. Well, I am salivating as I look. Who takes those mouth watering pictures?

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Ann Hastings December 10, 2010 at 2:24 pm

This looks wonderful- I also gained the freshman 15 from velveeta and rotel- being an Indiana girl myelf, I never had it either :)
I am going to make this for our office Christmas Party!!!

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Der December 10, 2010 at 6:23 pm

Looks DELICIOUS!!!!!!!!
I am going to have my preschoolers make these “baskets” in class Sunday as we talk about Jesus feeding the 5,000.

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Paula December 10, 2010 at 10:15 pm

Awesome idea about the “baskets”. Are you sure you shouldn’t be teaching school one of these days?

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Sharron Clemons December 21, 2010 at 4:09 pm

Awesome idea about the “baskets”. Are you sure you shouldn’t be teaching school one of these days?

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Noelle Swanson May 28, 2011 at 4:19 pm

I’m making this for Memorial Day this year! It looks so good! I ended up buying Mexican Velveeta so I hope it is as good! I know it won’t look white and pretty like yours! Thanks for the recipe!

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Rita L March 1, 2013 at 10:32 am

Found your website and blog (because of the salad in a jar!!) now I’m hooked and fascinated! Looking through your recipe pages, this one looks like a must try!
Seeing the dates on the comments, it’s fun because of the time lapse! Now they are making a white velveeta cheese block (I’ve found it in a couple stores only though!).
Definitely will be testing this, if I can locate the white velveeta again!!
Keep up the great blog!

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Paula March 2, 2013 at 3:58 pm

Hi Rita
I would like to find white Velveeta, too.

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