This smooth and creamy queso Blanco dip has just the right amount of spice. This restaurant copycat is ready in less than 10 minutes! I like serving it with chips, tacos, or a Mexican casserole.
Normally I try not to eat while I use the computer. I try not to eat while I work because
1. Lord knows I’ll get it everywhere, I basically eat like a 2-year-old child
2. I’ll eat 10x more because I’m distracted 😉
However, I’m making a major exception for this Queso Blanco recipe! I simply cannot type up this post without munching on some!
I LOVE getting queso blanco from my favorite Mexican restaurants. I could literally eat it as a meal, but apparently, that’s frowned upon! 😉 This tastes even better than what you get at restaurants! Bonus: You can eat seconds and third with no judgments.
This homemade queso is dangerous! You can make it in less than 10 minutes! Lazy late-night munchers UNITE!
It goes great as an appetizer with tortilla chips. However, it’s also great on all your Mexican favorites like burritos and quesadillas.
Why I Love This Dip
- Easy: Ready in 10 minutes with just 2 steps.
- Spicy: This dip is just spicy enough to have you coming back for a second bite.
- Creamy: American Cheese + Whole Milk leads to a luscious dip with a creamy mouthfeel.
What Is Queso Blanco?
This term literally means white cheese in Spanish. It is usually made with white cheese and some sort of spicy pepper. The cheese, flavorings, and so forth will be slightly varied with each recipe depending on the restaurant. A crumbly Mexican cheese is also called queso blanco, but we don’t use it in this dip.
Ingredient Notes and Shopping Tips
- White American: White American is milder and more crumbly than its yellow counterpart making it perfect for this dip. Its white color comes from the addition of citric acid. I used Land o Lakes. You can also use White Velveeta if you’d prefer. Avoid pre-shredded cheeses which don’t melt smoothly due to the addition of ingredients like cornstarch.
- Diced Green Chiles: These add a mild spicy flavor. If you dislike spice you could leave out the jalapenos and double the green chiles.
- Pickled Jalapenos: Pickled jalapenos are jalapeno peppers that have been stored in a vinegar, sugar, and salt mixture. They are softer and less spicy than the fresh variety.
- Whole Milk: Use whole milk for the creamiest results. Low fat or nondairy milk may lead to a thinner dip.
Fun Variations
- Add Veggies: Add onions or diced tomatoes.
- Top: Top with ground beef, chorizo, or cilantro for a full meal.
How To Make Queso Blanco
- Melt Cheese: Combine cheese, milk, and water. Melt for around 5 minutes stirring every minute.
- Season: Stir in green chiles, jalapenos/juice, and cumin.
Crock Pot Version
You can also make this in the slow cooker by cooking on low for 1-2 hours.
Leftovers
While most people consume the entire batch in one seating, leftovers store well.
Storage: Store in an airtight container in the fridge for up to a week.
Reheat: Reheat leftovers in the microwave. Heat for 30-60 seconds stirring every 30 seconds. Add more milk if needed to reach your desired consistency.
Freezing: Not recommended.
Tips and Tricks
- Keep an eye on this when microwaving and don’t forget to stir. If you heat too long or don’t stir it may harden on the sides or scorch.
- Keep warm in a crockpot set to keep warm.
- Add more or less milk to reach your desired consistency.
- Don’t use this just as a dip! You can smother your burritos, tacos, and casseroles to give them a cheesy kick.
Serve With
Mexican Street Corn: An easy recipe.
Chicken Tortilla Stack: So many layers.
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Queso Blanco
Ingredients
- 1 ¼ Pound Block White American Cheese Cubed
- ⅔ Cup Whole Milk
- ½ Cup Water
- ¼ Cup Diced Green Chiles
- 2 Pickled Jalapenos Finely Chopped
- 1 Ounce Pickled Jalapeno Juice
- Pinch of Cumin To Taste
Instructions
- In a large microwave safe bowl, combine cubed cheese, milk, and water, Microwave for 4-5 minutes or until melted. Stir every minute or so.
- Once melted stir in green chiles, jalapenos, pickled jalapeno juice, and cumin.
- Serve immediately with tortilla chips.
Notes
- White American: I used Land o Lakes. You can also use White Velveeta if you'd prefer. Avoid pre-shredded cheeses which don't melt smoothly due to the addition of ingredients like cornstarch.
- Diced Green Chiles: These add a mild spicy flavor. If you dislike spice you could leave out the jalapenos and double the green chiles.
- Whole Milk: Use whole milk for the creamiest results. Low fat or nondairy milk may lead to a thinner dip.
- Keep an eye on this when microwaving and don't forget to stir. If you heat too long or don't stir it may harden on the sides or scorch.
- Keep warm in a crockpot set to keep warm.
- Add more or less milk to reach your desired consistency.
- Don’t use this just as a dip! You can smother your burritos, tacos, and casseroles to give them a cheesy kick.
Nutrition
It is so good! Such an amazing appetizer! Everyone at my house loved it!
The way to my heart is with a good queso and chips!
This smooth and creamy queso Blanco dip looks absolutely delicious! Yummy!
Now I know what I will make for our movie night dinner! Everyone will love it!
this is so so delicious! I am making it again this weekend!
This looks incredibly delicious!! Can’t wait to try it!
I love how easy and delicious this is! Perfect for game day!
This is really delicious and tasty! Super easy to make as well! Thank you so much for sharing this queso blanco recipe! Will surely have this again, Highly recommended!
I am a sucker for chips and queso, this looks fantastic!!
This sounds absolutely delicious and perfect for movie or game night! My family is going to devour this queso dip especially since we are big cheese lovers! Excited to make this and have it on hand!
Goodness I love easy recipes like this one! Looks like game day food to me!