Searching for the ultimate party dip? This Queso Blanco is the creamy, dreamy cheese dip of your snacking dreams!
Perfectly smooth and ultra gooey, it's loaded with bright bursts of green chile, a hint of spice, and just the right amount of cheesy decadence in each bite. It's the better-than-restaurant version you can whip up in one pot-no fussy ingredients, just pure, melt-in-your-mouth goodness.
Bring this to your next game day, taco night, or family fiesta. It's a guaranteed crowd-pleaser, and yes-be ready for everyone asking you for the recipe!
Why You'll Love This Recipe
- Ultra-creamy and so easy, made in one pot with no processed cheese
- Mild spice and bright flavor from green chiles and jalapeños
- Crowd-pleasing favorite for parties, game days, or family taco nights
- Ready start to finish in just 25 minutes-seriously quick!
Key Ingredients for Queso Blanco
See recipe card below for full list of measurements, ingredients, and instructions.White American Cheese
This is the star of the show for that signature velvety-smooth texture. White American cheese melts beautifully and gives the dip its classic queso flavor. Buy it freshly sliced from the deli counter for best results. You can use all-white American cheese or mix with a little Monterey Jack for a touch of extra meltiness. Want it a bit sharper? Sneak in a handful of shredded pepper jack.
Diced Green Chiles
These mild chiles add gentle heat and that fresh, zesty flavor-absolutely essential for authentic Queso Blanco! Use canned diced green chiles for convenience; drain off any excess liquid first. If you're craving more fire, toss in some chopped hot green chiles or even roasted poblanos.
Jalapeño
Jalapeño brings a subtle kick and delightful bite to balance the richness of the cheese. Keep the seeds for more heat, or remove them for a milder dip. Swap in serrano or even pickled jalapeño for a tangy twist.
Evaporated Milk
Evaporated milk makes the queso silky and prevents it from getting grainy or separating as it sits. If needed, you can use half-and-half or whole milk, but evaporated milk is your best bet for foolproof creaminess.
Onion and Garlic
Freshly minced onion and garlic create a savory backbone that elevates all the other flavors. Sautéing them at the start brings out their sweetness and blends perfectly into the dip. You could use onion powder and garlic powder in a pinch, but fresh is best for that flavor punch.
Instructions for Queso Blanco
See recipe card below for full list of measurements, ingredients, and instructions.Sauté the Aromatics
Melt the butter in a medium saucepan over medium heat. Add the minced onion and jalapeño, stirring frequently, and cook for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for 30 seconds more, just until it's golden and smells amazing-don't let it burn!
Add Green Chiles and Seasonings
Stir in the drained diced green chiles, cumin, black pepper, and salt. Sauté everything together for another minute to bloom the spices and blend the flavors.
Add Cheeses and Evaporated Milk
Reduce the heat to low. Gradually add the American cheese and Monterey Jack cheese, a handful at a time, stirring constantly to help it melt evenly. As the cheese starts to melt, pour in the evaporated milk slowly, stirring the whole time. Keep stirring gently until you have a smooth, creamy mixture-this usually takes 5-7 minutes.
Adjust Consistency and Finish
If the queso is too thick, add a splash more evaporated milk until it reaches your desired consistency. Taste and adjust the salt or heat level. When it's perfectly smooth and melty, remove from heat.
Serve and Garnish
Pour your hot queso blanco into a serving bowl. Top with fresh chopped cilantro and diced tomatoes if desired. Serve immediately with warm tortilla chips!
Recipe Variations
Give It a Kick
Craving more heat? Stir in extra diced jalapeños (with seeds for fire!) or a dash of your favorite hot sauce while melting the cheese. Even a pinch of cayenne pepper can add nice, subtle warmth.
Make It Vegetarian-Friendly
This dip is naturally vegetarian! Just be sure to check your cheese is made with vegetarian rennet if it matters to you.
Go Dairy-Free
Try your favorite vegan "cheese" shreds with a plant-based milk (like unsweetened soy or oat). Use vegan butter instead of regular butter. The texture won't be quite as decadent, but you'll still get a delicious, dippable plant-based queso!
Add Protein
Make it heartier with cooked chorizo, browned ground beef, or even shredded rotisserie chicken stirred in after the cheese melts. This transforms it into a full meal or filling for burritos and nachos.
Veggie-Loaded Queso
Fold in charred corn, sautéed red bell pepper, or diced tomatoes for extra color, flavor, and texture. It's a great way to sneak in some veggies to your party spread.
Serving Suggestions
Serve Queso Blanco piping hot with heaps of warm tortilla chips-an absolute must for any Tex-Mex platter! It's also incredible on tacos, drizzled over nachos, or spooned onto burrito bowls. For gatherings, surround it with sliced veggies like bell peppers or carrots for dipping, or set out small bowls of salsa and guacamole for the ultimate dunking station. Don't forget fresh cilantro and diced tomatoes on top for a pop of color and freshness.
Storage and Reheating
Store leftover queso blanco in an airtight container in the refrigerator for up to 4 days. It will thicken as it cools. To reheat, warm gently in a saucepan over low heat or in the microwave in 30-second bursts, stirring frequently and adding a splash of milk to restore creaminess. Queso blanco can be frozen in portions for up to 2 months, but the texture may change slightly upon thawing-stir well and add extra milk as needed when reheating.
Frequently Asked Questions About Queso Blanco (FAQ)
Q: What’s the best cheese for Queso Blanco?A: Deli-sliced white American cheese is traditional for the creamiest, smoothest queso. You can combine it with Monterey Jack or pepper jack for extra flavor and melt.
Q: Can I make Queso Blanco ahead of time?A: Yes! Make it up to 2 days in advance. Reheat gently over low heat, stirring in a splash of milk to make it creamy again before serving.
Q: How do I keep queso blanco from getting grainy?A: The key is using evaporated milk, low heat, and stirring constantly while melting the cheese. Avoid overheating or letting it boil.
Ready to make everyone's favorite party dip? This easy, ultra-creamy Queso Blanco is sure to become your new go-to for entertaining, game days, or anytime you're craving something cheesy and delicious. If you try it, let me know what you think in the comments and leave a rating-I love hearing how it turns out for you!
Ingredients
- 1 pound white American cheese, shredded or cut in small cubes
- ½ cup Monterey Jack cheese, shredded (optional for extra meltiness)
- 1 tablespoon unsalted butter
- ¼ cup finely minced white onion
- 2 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1 (4-ounce) can diced green chiles, drained
- 1 (12-ounce) can evaporated milk
- ½ teaspoon cumin
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt, or to taste
- Fresh cilantro and diced tomatoes, for garnish (optional)
- Warm tortilla chips, for serving
Instructions
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1Melt butter in a saucepan over medium heat. Add onion and jalapeño; cook 2-3 minutes until softened.
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2Stir in minced garlic; cook 30 seconds until fragrant.
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3Add drained green chiles, cumin, pepper, and salt. Cook 1 minute to bloom spices.
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4Reduce heat to low. Gradually add American cheese and Monterey Jack, stirring constantly.
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5Slowly pour in evaporated milk, stirring until cheese is fully melted and dip is silky smooth, about 5-7 minutes.
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6Adjust salt or add extra evaporated milk if needed for consistency.
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7Serve hot, garnished with cilantro and tomatoes, with tortilla chips.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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