Queso Blanco de Jalapeno Dip

Queso Blanco de Jalapeno Dip


  • 1 packet White Cheddar Jalapeno Dip Mix
  • 8 oz. sour cream
  • 8 oz. cream cheese, softened
  • 8 oz. small curd cottage cheese*
  • 1 tsp. garlic salt or onion salt
  • 1 bunch green onions, sliced (approximately 1/2 to 3/4 cups)
  • 2 cups shredded Pepper Jack Cheese**

Mix all ingredients together until well blended. Chill overnight or minimum of 6 hours before serving. This is delicious served cold or hot. Serve with tortilla chips.

*You may substitute another 8 oz. of cream cheese in place of cottage

**Pepper Jack cheese is difficult to find shredded; we suggest you
purchase an 8 oz. block of Pepper Jack Cheese and shred it yourself

Download Recipe Sheet

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