Queso blanco dip-loma and chips

By Jennifer Fujita on November 28th, 2023
Queso Blanco Dip loma and Chips 600

Chips and queso, a perennial party favourite, rise to the top of the class with our graduation adaptation. We provide a basic white queso recipe and include several optional ingredients you can mix for an extra kick. Step back and watch as everyone digs into these little rolled chips and our homemade dip-loma. Mmm.

Yield: 2 cups

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Queso Blanco Dip loma and Chips 600


  • 2 Tbsp. butter
  • ¼ cup finely minced onion
  • Scant ⅛ tsp. garlic powder
  • 1 tsp. cumin
  • 2 Tbsp. all-purpose flour
  • 1¼ - 1½ cups whole milk, warm (for thicker sauce, use less milk)
  • 1 cup shredded pepper jack cheese
  • 1 Roma tomato with seeds removed, diced (optional)
  • 2 Tbsp. canned, diced green chilies, or ½ of a chopped jalapeño pepper (optional)
  • 1 Tbsp. chopped fresh cilantro (optional)
  • ¼ cup sliced black olives (optional)
  • Rolled tortilla chips for serving


  1. Melt butter in a medium saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes, adding garlic powder and cumin during the last minute.
  2. Whisk in flour, and cook, stirring constantly, for an additional minute.
  3. Slowly pour milk into mixture while whisking vigorously.
  4. Bring mixture to a simmer while stirring constantly. Then reduce heat to low.
  5. Add in shredded cheese and cook over low heat, stirring constantly a few more minutes until cheese has melted.
  6. Mix in any of the optional ingredients.
  7. Serve warm with tortilla chips.
Tip: If dip thickens as it cools, simply reheat it to thin.

Jennifer Fujita

Hometown: St. Louis, Missouri
Artistic style: Easy peasy
Inspiration: A family of good cooks and big eaters!
Happy place: Cooking in my kitchen with the music blaring.
Favourite project or work of art: Any art you can eat