Applebee's and I go way back. The small town I grew up in had an Applebee's in the town mall and it was THE place to go.
Lunch meeting, after work happy hour, and shopping dinner breaks were all enjoyed at Applebee's. These days you can't think about Applebee's without the Spicy Queso Dip popping in your mind.
Spicy Queso Dip is insane! A southwestern inspired creamy white cheese dip to please the palate and leave your taste buds begging for more.
The recipe serves 4, but really I could eat the whole thing myself. Do you see that dollop of pico in the center? Oh that is mine. It just adds even more texture to this fabulous dip.
Chad and I absolutely devoured the queso blanco. We are planning to serve this at our next game day party along with our favorite pico de gallo and guacamole recipes (scroll down to see those).
Game day or any day we love tortilla chips and dip.
It is so funny that growing up in Florida buying chips and dips for a party literally consisted of potato chips and onion dips and such. When I first moved out to Arizona it was culture shock.
But, these days it has a whole different meaning. Every party our here has salsa, guacamole and some cheese dip. This Spicy Queso Blanco Dip will be on our permanent party menu for sure!
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Helpful Tips to make Applebee's Copycat Spicy Queso Blanco:
- Adjust jalapenos according to the heat you would like. For mild heat, add less. For a spicier dip add more.
What you will need to make Applebee's Copycat Spicy Queso Blanco:
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite appetizer recipes:
Jalapeño Popper Cheesy Pretzel BombsHomemade Pretzel Dogs
Easy Crock Pot Sriracha Honey Wings
Bite Size Cheesy Pepperoni Pizza Puffs
Yield: makes approximately 2 cups
Applebee's Copycat Spicy Queso Blanco
Now you can enjoy your favorite Spicy Queso Blanco Dip at home. Our Applebee's copycat recipe couldn't taste better. This creamy cheesy dip with a little kick is loaded with 2 cheeses, fresh herbs and just enough heat to make your tongue tingle.
Ingredients
- 1 tablespoon refined coconut oil (or other neutral oil)
- 1 small onion, divided
- 2 - 4 jalapeno peppers, seeded, deveined, and minced (divided)
- 1/2 cup heavy cream
- 8 ounces Monterey Jack cheese, cut into chunks
- 4 ounces white American cheese, cut into chunks
- 1 1/2 tablespoons fresh chopped cilantro, divided
- 1 Roma tomato, de-seeded and diced
Instructions
- Cut onion in half and mince one half. Set aside.
- Warm oil in a small saucepan over medium heat. Add 2/3 of minced jalapeno and grate 1/2 onion into pan. Stir to coat and cook for 3-5 minutes until tender. Add cream and bring to a bubble. Add cheese a little at a time, stir until cheese is melted. Stir in 1 tablespoon cilantro.
- To create a simple pico de gallo: Combine chopped onion, tomato, 1/2 tablespoon cilantro, and remaining jalapeno in a bowl.
- Pour queso blanco into a medium size serving bowl (2 ½ cup or larger). Top with pico de gallo. Serve and enjoy!
DONNA'S NOTES
- Adjust jalapenos according to the heat you would like. For mild heat, add less. For a spicier dip add more.
Updated: 7/26/14 Several readers have had trouble combining the cheese into the cream. After retesting with several brands there was only one brand that worked with the white cheddar (obviously the brand I was using in the initial testing). Therefore the recipe has been updated with the next best choice, white American cheese. Thank you for all your feedback!
Originally posted 11/7/13
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