First, corn gets the southwestern seasoning treatment. Then combine it with melted white cheese to make a spicy White Queso and Corn Dip. Serve with corn or tortilla chips.
You’ve heard of the “freshman 15.” Right?
We’re talking about the 15 pounds many college freshmen put on during their first year of college.
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 before. (We’re talking ’70’s here.) I took to the stuff with a little too much gusto at midnight dorm parties causing my clothes to fit pretty tightly by Christmas.
Fast forward a few years and I have a new vice. Once you get started, White Queso and Corn Dip
Not surprisingly, it’s perfect for a holiday or game day party. Keep your guests dipping by serving from a small slow cooker with corn chips or my favorite, multi-grain tortilla chips.
What can substitute for the Hot Pepper cheese?
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 white Velveeta.
How to make paper containers for the chips
Containers made with 8.5 x 5.5-inch pieces of colored card stock and Scotch tape.
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.