Name: The BEST Queso Blanco Dip
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican-American
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)

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

Scale

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)

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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.