Queso blanco dip is a creamy, cheesy, and utterly delicious appetizer that’s perfect for parties, game days, or simply indulging at home. This smooth, white cheese dip is packed with bold flavors and is incredibly easy to make. Pair it with tortilla chips or drizzle it over tacos for the ultimate treat!
Why You’ll Love This Recipe
- Rich and creamy: A luscious texture that’s perfect for dipping or pouring.
- Quick and easy: Ready in just 15 minutes with minimal effort.
- Crowd-pleaser: A hit at gatherings, game days, or family dinners.
- Customizable: Adjust the spice level and add-ins to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White American cheese, shredded (or Velveeta Queso Blanco)
- Whole milk (or half-and-half for extra creaminess)
- Diced green chilies (canned)
- Jalapeño, finely diced (optional for heat)
- Garlic, minced
- Butter
- Cumin powder
- Salt
- Fresh cilantro for garnish (optional)
Directions
- Melt the butter: In a medium saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant.
- Add chilies and jalapeño: Stir in the diced green chilies and jalapeño (if using) and cook for 1-2 minutes.
- Incorporate the cheese: Reduce heat to low and gradually add the shredded white American cheese, stirring continuously.
- Thin the dip: Pour in the milk, a little at a time, while stirring, until the desired consistency is reached.
- Season: Add cumin powder and salt to taste. Stir until the dip is smooth and creamy.
- Serve: Transfer the queso blanco dip to a serving bowl or crockpot to keep warm. Garnish with fresh cilantro if desired and serve with tortilla chips, veggies, or soft pretzels.
Servings and Timing
- Servings: 6-8
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Spicier Dip: Add diced serrano peppers, a dash of cayenne, or a splash of hot sauce.
- Loaded Queso: Stir in cooked, crumbled chorizo, ground beef, or black beans for a hearty variation.
- Smoky Flavor: Add a pinch of smoked paprika for a subtle smoky taste.
- Vegetarian-Friendly: Swap the cheese for a plant-based alternative to make it vegan.
- Tex-Mex Twist: Stir in diced tomatoes and fresh corn kernels for added texture.
Storage/Reheating
- Storage: Store leftover queso blanco dip in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave, stirring frequently. Add a splash of milk to restore its creamy consistency if it thickens.
FAQs
What type of cheese works best for queso blanco dip?
White American cheese is ideal because it melts smoothly. Velveeta Queso Blanco or Monterrey Jack can also work well.
Can I make this dip ahead of time?
Yes! Prepare the dip in advance and reheat it when ready to serve.
How do I keep the dip from hardening?
Serve it in a small slow cooker or warming dish to keep it smooth and melty.
Can I use dairy-free milk?
Yes, unsweetened almond or oat milk can be used, though the flavor may differ slightly.
Is this dip gluten-free?
Yes, this recipe is naturally gluten-free as written.
How do I adjust the consistency?
For a thinner dip, add more milk. For a thicker dip, use less milk or let it simmer longer.
Can I freeze queso blanco dip?
Freezing is not recommended as the texture may become grainy when reheated.
What can I serve with queso blanco dip?
Tortilla chips, veggie sticks, soft pretzels, or as a topping for nachos, tacos, or baked potatoes.
Can I use fresh chilies instead of canned?
Yes, finely dice fresh chilies and sauté them with the garlic for a fresh flavor.
How long can I keep queso blanco dip warm?
Keep the dip warm in a crockpot for up to 4 hours, stirring occasionally to maintain its consistency.
Conclusion
The BEST Queso Blanco Dip is a must-try for anyone who loves creamy, cheesy goodness. With its smooth texture, rich flavor, and easy preparation, it’s guaranteed to be a hit at any gathering. Serve it warm, pair it with your favorite snacks, and enjoy the ultimate cheesy indulgence!
Print
The BEST Queso Blanco Dip
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 4 cups 1x
- Category: Appetizers, Dips
- Method: Stovetop
- Cuisine: Mexican-American
Description
Creamy, melty, and packed with flavor, this Queso Blanco Dip is the perfect appetizer for any occasion. Made with a blend of white cheeses, spices, and a hint of heat, it’s a crowd-pleaser that’s great with tortilla chips, veggies, or drizzled over tacos and nachos.
Ingredients
- 1 tablespoon butter
- 1/4 cup white onion (finely chopped)
- 1 jalapeño (seeded and finely diced, or leave seeds for more heat)
- 2 cloves garlic (minced)
- 1 1/4 cups whole milk
- 1 tablespoon cornstarch
- 8 oz white American cheese (shredded or cubed)
- 4 oz Monterey Jack cheese (shredded)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 cup diced tomatoes (optional, for garnish)
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
- Sauté aromatics: In a medium saucepan, melt the butter over medium heat. Add the onion and jalapeño, cooking until softened, about 3–4 minutes. Stir in the garlic and cook for another minute.
- Prepare the milk mixture: In a small bowl, whisk the cornstarch into 1/4 cup of the milk until dissolved. Set aside.
- Combine milk and cheese: Add the remaining 1 cup of milk to the saucepan and bring to a gentle simmer. Stir in the cornstarch mixture and cook for 1–2 minutes until slightly thickened.
- Melt the cheese: Reduce the heat to low and gradually stir in the white American cheese and Monterey Jack cheese. Stir constantly until the cheese is fully melted and the dip is smooth.
- Season and serve: Stir in cumin, chili powder (if using), and salt. Taste and adjust seasoning as needed. Garnish with diced tomatoes and cilantro if desired. Serve warm with tortilla chips or fresh veggies.
Notes
- For extra flavor, add a splash of fresh lime juice or a dash of hot sauce.
- If the queso becomes too thick, stir in a tablespoon of warm milk at a time to reach your desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding milk if needed.