Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

You can keep the queso blanco warm in a fondue pot or 1-qt. slow cooker. These are hearty, and would be a winner for a tailgate too.

Recipe by Southern Living December 2012

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Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary test

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.

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  • Preheat oven to 425°. Sprinkle potato wedges with salt. Wrap each with 1 bacon slice. Arrange potato wedges in a single layer in prepared pan. Sprinkle with pepper.

  • Bake at 425° for 40 to 45 minutes or until bacon is crisp and browned.

  • Meanwhile, sauté onion in hot oil in a small nonstick skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat.

  • Combine queso blanco, next 3 ingredients, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 2 1/2 minutes; stir and microwave 2 1/2 more minutes or until cheese is melted and mixture is smooth, stirring at 1-minute intervals.

  • Stir diced tomato and cilantro into queso blanco mixture. Serve dip with potato wedges.

  • Note: We tested with Velveeta Queso Blanco for prepared cheese product.

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