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White Queso Dip

White Queso Dip


Cheesy Mexi Dip!

Cheesy, spicy, yummy goodness - did we mention cheesy?! This dip has heat running all through it thanks to the Cayenne Olive Oil which is balanced with the creamy cheese dip and is the perfect dip with fun friends. The final sprinkle of cheese has a nice cooling temper effect to the heat - dip on friends, dip on!

Difficulty: 1 / 5


  • 2½ tbsp Cayenne Olive Oil, divided
  • 2 tbsp flour
  • 1½ cups whipping cream
  • ½ cup white cheddar cheese, grated
  • 2 jalapenos, seeded and diced
  • ¼ cup green onion, diced
  • 3 garlic cloves, finely diced
  • 1 large red bell pepper, finely chopped
  • ½ tsp Black Cumin
  • ¼ tsp Fleur de Sel
  • ¼ tsp Black Pepper
  • ¼ cup Queso Fresco or feta cheese, crumbled

Step 1 – In a small skillet, toast cumin over medium low heat for 3-4 or until it becomes fragrant. Pour into a mortar and pestle and grind to a fine grind. Set aside.

Step 2 - In a deep saucepan, add 2 tbsp Cayenne Olive Oil and ground cumin and heat over medium heat. Add in flour, whisking to combine, until smooth. Add garlic, peppers, green onion and jalapenos to mixture, stirring to combine.

Step 3 - Add in whipping cream, whisking to combine. Slowly begin adding in cheeses a little at a time and stirring until melted and creamy. Add fleur de sel and black pepper and check for seasoning.

Step 4 - Pour cheese dip into an oven proof crock or mini crock pot to keep warm. Sprinkle Queso Fresco or feta cheese over dip, finish with drizzle of remaining Cayenne Olive Oil and serve with tortilla chips or bread chunks. If dip becomes too thick, reheat dish in the oven at 350* for 7-8 minutes.

  • Black Cumin
  • Fleur de Sel
  • Black Pepper
  • Aji Verde Chili Oil