Creamy and spicy, this Queso Blanco is the perfect dip for your next party or Mexican night. This white queso recipe is so easy, you’ll want to serve it all the time.
Make it a Mexican fiesta! Serve this Queso Blanco alongside some Homemade Salsa and White Chicken Enchiladas, Southwest Egg Rolls, or Taco Casserole, with Tres Leches Cake for dessert!
If there is one thing I never get sick of, it’s a good cheese dip. And if you are a cheese lover like me, you definitely need a good queso blanco recipe in your life.
And this one gets two thumbs up from me!
Super creamy and just spicy enough, all you need to add is a bag of tortilla chips and you’re set. This dip is great because it’s perfect served warm the day you make it, but it also reheats well for leftovers!
What is Queso Blanco?
Taken literally, queso blanco means white cheese. And in fact, in many Spanish speaking regions, at means exactly that – a cheese that is white. The cheese will depend on the region where.
But that is not what we are talking about here.
Here, we are talking about a cheese dip. A creamy, spicy, incredibly addictive dip.
I am pretty sure you can find authentic queso blanco recipes – the kind you would get in Mexico. But again, this is not really that. This is a more Americanized version, with ingredients that are easy to find here in US grocery stores.
And whether authentic or not, this dip is one that I turn to time and time again, because I really do like it that much!
What Cheese to Use for Queso Blanco
The color of this queso blanco isn’t the only thing that sets it apart from regular queso cheese dip. Because it uses different cheeses, the flavor is different. For this dip, you need 2 different cheeses.
White American Cheese – I have never been able to find this in a block, only as a pre-sliced cheese. So if that is all you can find, don’t worry – it works just great! I just remove it from the plastic and add in the slices of cheese. Feel free to tear them into smaller pieces, if you’d like. The White American is necessary not only for flavor, but it is what makes the dip creamy and smooth.
Monterey Jack Cheese – I like the combination of the white American cheese and the Monterey Jack cheese for a few reasons. Monterey Jack is a mild cheese, and I feel like it adds some great, real cheese flavor to the dip. I don’t recommend skipping the white American cheese and only using Monterey Jack, though, as you will end up with a grainy, clumpy dip. The combination of the two cheeses is perfect in this recipe!
How to Make It
- SAUTE: Cook your onion and jalapenos.
- MELT: Add the green chiles, cheeses, milk, and jalapeno juice and cook until melted.
- WHISK: Continue to whisk it all together until it is smooth and thick.
- SERVE: Top the dip with cilantro before serving.
Tips and Tricks
- You can easily control the amount of heat by how much and what parts of the jalapeno you add. I will add 2 smaller jalapenos, or one big one. If you leave the seeds and the ribs of the jalapeno in, the queso blanco will be spicier. Keep the seeds and the ribs out for less heat. The green chile doesn’t add much heat but adds lots of flavor.
- The queso blanco will seem super runny after you stir together all of the ingredients. Just keep stirring for a bit, and it will thicken up as it cools down. If it gets too thick, you can always slowly reheat it.
- You can easily make this in the slow cooker, as well. You’ll want to saute the onions and jalapenos on the stove first, and then add all of the ingredients to the slow cooker. Cook on low, stirring often, until it is smooth, thick and creamy.
- Store any leftovers in the refrigerator and reheat when needed. I usually just reheat it in the microwave and the dip stays nice and creamy.
More Favorite Mexican Recipes
- You’ll be amazed at how easy it is to make these Chicken Chimichangas!
- This Grilled Mexican Corn on the Cob is a homemade recipe of a street cart favorite.
- Look no further for the perfect green salsa recipe – this Tomatillo Salsa is so good.
- More of a New Mexican favorite versus Mexican, this Creamy Hatch Green Chile Dip is a personal favorite.
- Want another dip? Try this Cheesy Mexican Dip.
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Queso Blanco
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup chopped onion
- 1-2 jalapeños chopped (remove seeds for less heat)
- 1 4-oz can diced green chiles
- 8 oz white American cheese
- 8 oz shredded Monterey Jack cheese
- 1/2 cup mik
- 2 tablespoons juice from a jar of pickled jalapeños
- cilantro for garnish
Instructions
- In a large pan, heat the vegetable oil over medium heat. Add the onions and the jalapeños and sauté until tender, about 5 minutes.
- Add the green chiles, American cheese, Monterey Jack cheese, milk, and jalapeño juice.
- Whisk the mixture until the cheese is melted and smooth.
- Remove from the heat and continue to whisk often until the sauce has thickened.
- Serve warm, topped with chopped cilantro.
Jolie says
This is a great recipe. I used half and half the first time, and was a little thick. It took a few days for the flavors to blend well the first time. The second time I made a triple batch (2 days ago) for a small party (we’re from Texas we love our Queso, plus it’s Keto Friendly. I used whole milk still thick, but better. This time the flavors were better when it first came off the stove. We had some for dinner last night, and will be serving tomorrow for a small group of friends. He loves Queso Blanco compared to traditional Queso, and it is his birthday. I will never do the Velveeta and Rotel ever again. This is too amazing.
Ali @ Three Baking Sheets says
Perfect timing! I’m on dip duty for our office party tomorrow 😀
Maria says
Perfect for Cinco de Mayo!