Queso Blanco Dip

Queso Blanco is a quick and easy white cheese dip with a kick of heat. It’s made with 2 kinds of white cheese, green chiles, and spices.

Grab a bag of tortilla chips and get ready to dive in to this rich and creamy Queso Blanco! Serve with chips or drizzle over tacos, nachos, and burritos.

Recipe for Queso Blanco Dip

This easy Queso Blanco recipe is a great addition to any party. You can easily customize the heat level, turning it up or down with just a quick swap of ingredients. Make a big batch and serve it in a slow cooker to keep it warm throughout the party.

Using Monterey Jack cheese and Pepper Jack cheese makes a creamy, super melty dip with a little kick of heat. For an extra kick of heat, try using diced jalapenos instead of green chiles.

Queso Blanco Ingredients

• Roux – This is just melted butter mixed with all-purpose flour. It serves as the thickener of the dip.
• Milk – Milk is added to the roux to create the base of the dip. Use whole milk for a nice, creamy consistency.
• Monterey Jack Cheese – A white cheese that is mild in flavor and melts nice and smooth.
• Pepper Jack Cheese – A variation of Monterey Jack cheese, studded with spicy habaneros, jalapenos and sweet peppers.
• Green Chiles – Mild green chiles are diced and canned. They have a mild heat, but can also be found in a “hot” variety. For extra heat, you can use canned jalapenos, found in the same section of the grocery store.
• Crushed Red Pepper Flakes – For heat. Pro tip: to release their flavor, crush them a little in the palm of your hand before adding them to the dip.
• Spices – Chili powder, garlic powder, and onion powder are added more for flavor than heat. You can spice it up with some chipotle powder or ground cayenne pepper.

How To Make Queso Blanco

Be sure to check the recipe card below for full ingredients & instructions.

1. Make the roux. Melt butter in a saucepan and whisk in flour. Cook for a couple of minutes.
2. Add milk. Pour in milk and bring to a simmer, whisking frequently, until thickened.
3. Add cheese. Sprinkle in the cheeses and whisk constantly until melted and smooth.
4. Add chiles and spices. Stir in the diced green chiles, red pepper flakes, chili powder, onion powder, garlic powder and salt.

FAQs

Variations

Spicy: Add diced jalapenos instead of green chiles, and add a ¼ teaspoon of cayenne pepper.

Deluxe: Make this white cheese dip extra hearty by adding ground beef! Cook half a pound of ground beef and drain all of the grease. Stir in to the dip when you add the green chiles.

Kid-friendly: Use mild green chiles, and swap the Pepper jack cheese for white American cheese.

Storing and Reheating Leftovers

Storage: Pour leftover dip into an airtight container. Cover tightly and store in the refrigerator for up to 5 days.

Freezing: Pour dip into a freezer safe container, seal tightly and freeze for up to 2 months.

Reheating: While you can microwave this cheese dip to reheat, I recommend reheating in a saucepan on the stove over medium-low heat for best results. Stir frequently. Or, microwave at 30 second intervals, stirring between each one.

More Easy Dip Recipes

• Creamy Spicy Sausage Dip
• Blue Cheese Dip
• Hot Artichoke Dip

If you’ve made this recipe, please come back and leave us a star rating or a comment below.

Queso Blanco

Queso Blanco is a quick and easy white cheese dip with a kick of heat. It's made with 2 kinds of white cheese, green chiles and spices.

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Print RecipePin RecipeReview Recipe

Course Appetizer

Cuisine American, Mexican

Servings 8 servings

Calories 276kcal

Ingredients

  

1x2x3x

• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• 8 ounces monterey jack cheese freshly grated
• 8 ounces pepper jack cheese freshly grated
• 7 ounce can diced green chiles
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon chili powder
• ½ teaspoon dried onion flakes
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• Garnish: sliced jalapenos, cilantro, diced tomatoes optional
• Tortilla chips, for serving

Instructions

 

• In a large saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 2 minutes or until lumpy.
• Whisk in the milk and bring to a simmer (small bubbles). Continue to cook until slightly thickened.
• Remove the pan from the heat source. Add the shredded monterey jack and pepper jack cheeses to the milk mixture and stir to melt.
• Add the diced chiles, red pepper flakes, chili powder, minced onion, garlic powder, and salt. Mix one final time, garnish as desired, and serve warm.

Notes

• If you find that your queso is too thick, add more milk a tablespoon at a time until it reaches your desired consistency.
• For an extra spicy queso, use jalapenos. For a milder queso, use mild green chiles.
• The spices you add can be tweaked to include your favorite flavors. Nutmeg, cumin, and chipotle chili powder are all tasty additions.
• This delicious queso can be stored in the fridge for about five days before going bad. You can also store this queso in the freezer for up to two months and reheat it on the stove when ready to serve.

Nutrition

Calories: 276kcalCarbohydrates: 8gProtein: 17gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 57mgSodium: 516mgPotassium: 183mgFiber: 1gSugar: 4gVitamin A: 690IUVitamin C: 9mgCalcium: 512mgIron: 1mg

Keyword queso blanco, queso blanco dip

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