Queso Blanco (White Queso Dip)

QUESO BLANCO MADE IN LESS THAN 15 MINUTES WITHOUT ANY PROCESSED CHEESE!

Queso Blanco made in less than This Homemade Queso Blanco Dip is going to knock your socks off!  It’s luxuriously creamy and flavorful and SO easy to make you will never need to order Queso Blanco at a restaurant again!  It’s loaded with all your favorite ingredients including three REAL cheeses, sour cream, green chiles, jalapenos and spices without ANY Velveeta or American cheese!  This Queso Blanco recipe is completely customizable with heat, add-in and toppings (options included) and guaranteed to become a most requested crowd pleasing appetizer perfect for any occasion, especially Game Day OR slather it on burritos, nachos, eggs, tater tots, broccoli etc. for dinner!

showing how to serve queso blanco by dipping chips into dip

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QUESO BLANCO RECIPE

Who else is slightly obsessed with cheesy dips?  From my Queso Fundido, Chili Cheese Dip, Spinach Artichoke Dip, Jalapeno Popper Dip and on and on, I could stuff my face with their creamy, cheesy goodness and be perfectly content to call it dinner.

There’s one dip, however, that has alluded my expertise: Queso Blanco Dip.  I LOVE Queso Blanco so I’ve wanted to share an easy, homemade recipe without any processed cheeses, but I could never get the silky texture quite right.  Until now. The special ingredients – evaporated milk, cornstarch and sour cream make this White Queso Dip perfection.

This Queso Blanco recipe is irresistibly silky, doesn’t curdle, doesn’t get grainy, or harden, congeal or split as it cools AND it’s mega flavorful.  You will start with one chip and end with zero self-control. 

So, if you need an easy appetizer or a crazy delicious cheese sauce to make anything and everything better – this Queso Blanco recipe is it!  It will become your go-to recipe because it takes MINUTES to make with pantry friendly ingredients, goes with practically everything (or can be served as a dip with everything) and is undeniably delicious! 

up close of a chip dipping into white queso dip (queso blanco)

What is Queso Blanco?

Queso Blanco means “white cheese” in Spanish and can refer to many different kinds of white cheeses OR for our purposes, a creamy, spicy (customizable as always), melted cheese dip.

Queso Blanco Dip is often made with American cheese or Velveeta, but we’re upping the game and making our Queso Blanco with real, unprocessed cheeses so it doesn’t split when it reheats.  

Queso Blanco is also extremely flavorful due to green chiles and canned jalapenos, creating a tantalizing tangy, spicy, smooth and cheesy touchdown.

What Can I Serve with Queso Blanco?

Queso Blanco is not just for dipping salty crispy tortilla chips in.  It is fabulous:

side view of a bowl of white queso dip

Ingredients for WHITE QUESO Dip

  • Evaporated milk: is canned, stabilized homogenized cow’s milk from which 60 percent of the water has been removed.  This mean it is thicker than just milk and more stable than heavy cream and less likely to curdle or separate.  You can use heavy cream in a bind, but take care NOT to let it boil.
  • Cheeses:  Monterrey Jack cheese and mozzarella cheese are the “quesos blancos” or white cheeses while sharp cheddar cheese adds a dimension of flavor.  Please use SHARP as opposed to MILD cheddar cheese.  Mozzarella adds that incredibly ooey gooey factor, but you may substitute it with additional Monterrey Jack cheese.
  • Cornstarch:  thickens the Queso Blanco without having to make a roux.
  • Sour Cream:  add gorgeous silkiness and body to the White Queso Dip that can’t be beat. Please use full fat please!  You can use less sour cream but I would not omit it.  I have not tried it with Greek yogurt but I’m guessing it won’t melt quite as well. 
  • Green Chiles:  add a bright, vibrant tanginess to cut through the cheesiness.  Take care you use MILD chopped green chiles for flavor and not heat.  If you use hot green chiles, your dip will be HOT!
  • Jalapenos:  use canned jalapenos instead of fresh because they are soft, boast a spectacular tang and universal spice level.  You will also need the can because we are also going to use 1 tablespoon jalapeno juice from the can.
  • Seasonings:  chili powder, chicken bouillon, ground cumin, onion powder, garlic powder, salt, and pepper round out the flavor profile.  Use more or less of each to taste.

HOW TO MAKE QUESO BLANCO

  • Heat evaporated milk.  Whisk evaporated milk and cornstarch together in a medium saucepan.  Once combined, bring to a simmer, whisking constantly.  Once it begins to simmer (bubbling on the sides but not boiling), reduce heat to low.
showing how to make queso blanco by whisking cornstarch into evaporated milk
  • Add sour cream.  Whisk in sour cream until completely smooth. 
showing how to make queso blanco (white queso dip) by whisking sour cream into evaporated milk
  • Melt cheese.  Stir in cheeses about ¼ cup at a time, whisking constantly until smooth/melted before adding more cheese.
showing how to make queso blanco by whisking cheeses until smooth
  • Add seasonings. Once cheese is entirely melted, stir in seasonings, green chiles, diced jalapenos and jalapeno juice.
showing how to make queso blanco (white queso dip) by whisking in diced green chiles, jalapenos, chili powder, cumin, salt and pepper

TIPS FOR the best QUESO BLANCO RECIPE

As I stated earlier, I have made this homemade Queso Blanco numerous times to get the recipe just right.  Here are my need-to-know tips:

  • Use evaporated milk.  It’s the solution to your Queso Blanco not curdling or separating or splitting when reheating.
  • Whisk cornstarch until smooth. Whisk the cornstarch until smooth BEFORE heating the evaporated milk. If your cornstarch isn’t whisking completely smooth, then use your fingers to pinch the clumps until smooth.
  • Don’t boil evaporated milk.  Evaporated milk itself has a high heat threshold, but the cheeses do not.  If your evaporated milk is too hot when you add your cheeses, they can separate or become grainy. Take care you reduce the heat as soon as your evaporated milk starts to simmer – NOT boil. 
  • Use full fat sour cream.  Full fat sour cream melts to luxuriously silkiness whereas less fat or nonfat does not melt as well.
  • Use cornstarch vs flour. Cornstarch thickens the dip while letting it retain its silky texture vs. flour which can become grainy.
  • Use FRESHLY grated cheeses.   Use only freshly grated cheddar cheese as they not only taste far superior than pre-packaged shredded cheeses but melt far better. Pre-shredded cheeses are coated with anti-clumping chemicals which also prevent them from melting as seamlessly.
  • Whisk in cheeses gradually. Take care to whisk in cheeses a little at time – this help the cheeses melt smoothly and not dramatically lower the temperature. Also take care to whisk constantly so the cheeses don’t clump.
  • Use canneds jalapenos.  Unlike fresh jalapenos that vary widely in spice content, canned jalapenos boast a more universal degree of heat so you know what you are getting.  Canned jalapenos are also pickled which adds a fabulous tang that compliments the richness of the Queso Blanco and they are easier – you don’t have to chop, deseed or sauté them – simply open the can, drain and add to your White Queso Dip!
  • Thin to desired consistency.  If you would like a thinner dip, simply whisk in additional milk.  For a thicker dip, stir in additional Monterrey Jack cheese.

HOW SPICY IS THIS WHITE QUESO DIP RECIPE?

This warm and cheesy homemade Queso Blanco recipe boasts a kick from the jalapenos but I would judge it a mild kick.  The spice level is such that you can keep eating and eating and eating without being paralyzed by the heat but still tasting the heat.  I personally like the spice level as is and think it would be perfect for most of your guests.

  • If you or your guests LOVE spicy foods, then add more than 3 tablespoons diced jalapenos.
  • If you know you or your guests are very sensitive to heat then start without the jalapenos then add a little at a time to taste. 

Toppings for QUESO BLANCO Recipe

You can serve Queso Blanco plain or garnish it with as few or as many toppings as you would like.   Some popular toppings include:

  • Fresh Jalapenos:  not for the faint of heart, especially if they still contain the seeds – use sparingly.
  • Cilantro:  adds a fresh, zesty pop.
  • Tomatoes or pico de gallo:  add fresh, juicy, vibrant texture and flavor
  • Avocados:  for the creamy avocado lovers
showing how to garnish White Queso Dip (Queso Blanco) by topping with jalapenos, tomatoes and cilantro

What Can I Add to Queso Blanco?

This Queso Blanco is fabulous as written, or feel free beef it up (literally) with any of these add-in ideas:

  • Meat:  spicy chorizo, ground beef or turkey, bacon or rotisserie chicken would all be delicious.  If you add ground beef or turkey you will want to season them with additional chili powder, ground cumin, onion powder, powder and garlic powder or taco seasoning.
  • Tomatoes: canned fire roasted tomatoes add a smoky tanginess or you can use regular diced canned tomatoes.
  • Black beans:  stir in the black beans at the end of cooking and warm through on LOW.
  • Bell peppers:  sauté red or green bell pepper before adding to the Queso Blanco.
  • Salsa:  I love adding my favorite salsa or salsa verde for an explosion of flavor.
  • Heat:  add additional canned jalapenos, chopped chipotle peppers, hot sauce or cayenne pepper.

DOES THIS QUESO BLANCO STAY SMOOTH AS IT COOLS?

This White Queso will stay creamy but thicken some as it cools because it is made with REAL cheese.  As it cools, stir the top occasionally to mix in the film that forms on top.  If you would like to thin the dip, simply heat it gently on the stove or microwave at any point to warm up/thin.  If you would like an even thinner dip, stir in additional evaporated milk or normal milk to reach desired consistency.

HOW DO I STORE WHITE QUESO?

If you are lucky enough to have any Queso Blanco Dip left over, then it stores beautifully.  Transfer to an airtight container, cover and refrigerate for 5-7 days. 

CAN YOU MAKE QUESO BLANCO AHEAD OF TIME?

Yes, this homemade Queso Blanco is a wonderful make ahead dip or sauce! Simply prepare Queso Blanco according to directions then reheat per any of the methods below OR keep warm in the crockpot until ready to serve.

HOW DO I REHEAT QUESO BLANCO DIP?

To reheat your Queso Blanco Dip:

  • Microwave: transfer dip to a microwave safe bowl and heat at 30 second intervals until heated through, stirring in between intervals.
  • Stovetop: transfer Queso Blanco to a small sauce pan and heat over medium-low heat until warmed through, stirring often – do NOT let it boil. Add milk to thin to desired consistency.
  • Crockpot: transfer dip to crock pot and cook on low for 30-60 minutes, depending on how much White Queso Dip is left, stirring a couple of times throughout the reheating process. If your dip feels too thick, add additional milk to thin to desired consistency.

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showing how to serve white queso dip by four hands dipping into a bowl of dip

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Queso Blanco (White Queso Dip)

Queso Blanco made in less than 15 minutes without any processed cheese! This Homemade Queso Blanco Dip is going to knock your socks off! It’s luxuriously creamy and flavorful and SO easy to make you will never need to order Queso Blanco at a restaurant again! It’s loaded with all your favorite ingredients including three REAL cheeses, sour cream, green chiles, jalapenos and spices without ANY Velveeta or American cheese! This Queso Blanco recipe is completely customizable with heat, add-in and toppings (options included) and guaranteed to become a most requested crowd pleasing appetizer perfect for any occasion, especially Game Day OR slather it on burritos, nachos, eggs, tater tots, broccoli etc. for dinner!
Servings: 12 servings
Total Time: 15 mins
Prep Time: 5 mins
Cook Time: 10 mins

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Ingredients

  • 1 12 oz. can evaporated milk
  • 2 teaspoons cornstarch
  • 1 cup sour cream full fat please
  • 2 oz. freshly, finely shredded Monterrey Jack cheese (1 cup loosely packed, ½ cup packed)
  • 2 oz. freshly, finely shredded mozzarella cheese, (may sub Monterrey Jack cheese) (1 cup loosely packed, ½ cup packed)
  • 2 oz. freshly, finely shredded sharp cheddar cheese (1 cup loosely packed, ½ cup packed)
  • 3 tablespoons canned mild chopped green chiles
  • 1-3 tablespoons canned diced jalapeno peppers
  • 1 tablespoon juice from the jalapenos can
  • 1 tsp EACH chicken bouillon, chili powder
  • ½ tsp EACH ground cumin, onion powder, garlic powder, salt, pepper

Instructions

  • Whisk evaporated milk and cornstarch together in a medium saucepan until smooth. Once combined, bring to a simmer, whisking constantly. Once it begins to simmer (bubbling on the sides but not boiling), reduce heat to low.
  • Whisk in sour cream until completely smooth.
  • While the heat still on low, stir in cheeses about ¼ cup at a time, whisking constantly until smooth/melted before adding more cheese. Once cheese is entirely melted, stir in all remaining ingredients, adding more or less jalapenos to taste. (If the dip seems thick/stringy, it means the cheeses aren't completely melted yet.)
  • Top with optional garnishes such as chopped tomatoes, cilantro, jalapenos if desired. Serve with tortilla chips or pour on nachos, fries, tater tots, burritos, etc.
  • The Queso Blanco will stay creamy but thicken as it cools. Stir occasionally to mix in the skin that forms on top. You can heat dip in the microwave or gently on the stove at any point to warm up/thin. You can thin the dip further by stirring in milk to reach desired consistency.

Notes

Storage:

If you are lucky enough to have any Queso Blanco Dip left over, then it stores beautifully.  Transfer to an airtight container, cover and refrigerate for 5-7 days. 

What to Serve with Queso Blanco: 

Queso Blanco is not just for dipping salty crispy tortilla chips in. 
It is fabulous:

Tips and
Tricks for Making Queso Blanco:

  • Use evaporated milk.  It’s the solution to your
    Queso Blanco not curdling or separating or splitting when reheating.
  • Whisk cornstarch until smooth.
    Whisk
    the cornstarch until smooth BEFORE heating the evaporated milk. If your
    cornstarch isn’t whisking completely smooth, then use your fingers to pinch the
    clumps until smooth.
  • Don’t boil evaporated milk.  Evaporated milk
    itself has a high heat threshold, but the cheeses do not.  If your
    evaporated milk is too hot when you add your cheeses, they can separate or
    become grainy. Take care you reduce the heat as soon as your evaporated milk
    starts to simmer – NOT boil. 
  • Use full fat sour cream.  Full fat sour cream
    melts to luxuriously silkiness whereas less fat or nonfat does not melt as
    well.
  • Use cornstarch vs flour. Cornstarch thickens the
    dip while letting it retain its silky texture vs. flour which can become
    grainy.
  • Use FRESHLY grated cheeses.   Use only freshly
    grated cheddar cheese as they not only taste far superior than pre-packaged
    shredded cheeses but melt far better. Pre-shredded cheeses are coated with
    anti-clumping chemicals which also prevent them from melting as seamlessly.
  • Whisk in cheeses gradually. Take care to whisk in
    cheeses a little at time – this help the cheeses melt smoothly and not
    dramatically lower the temperature. Also take care to whisk constantly so the
    cheeses don’t clump.
  • Use canneds jalapenos.  Unlike fresh jalapenos
    that vary widely in spice content, canned jalapenos boast a more universal
    degree of heat so you know what you are getting.  Canned jalapenos are
    also pickled which adds a fabulous tang that compliments the richness of the
    Queso Blanco and they
    are easier – you don’t have to chop, deseed or sauté them – simply open the
    can, drain and add to your White Queso Dip!
  • Thin to desired consistency.  If you would like a
    thinner dip, simply whisk in additional milk.  For a thicker dip, stir in
    additional Monterrey Jack cheese.

Ways to Customize Queso Blanco:

This Queso Blanco is fabulous as written, or feel free beef it up
(literally) with any of these add-in ideas:
  • Meat:  spicy
    chorizo, ground beef or turkey, bacon
    or rotisserie chicken would all be delicious.  If you add ground beef
    or turkey you will want to season them with additional chili powder,
    ground cumin, onion powder, powder and garlic powder or taco seasoning.
  • Tomatoes: canned fire
    roasted tomatoes add a smoky tanginess or you can use regular diced canned
    tomatoes.
  • Black beans:  stir
    in the black beans at the end of cooking and warm through on LOW.
  • Bell peppers:  sauté
    red or green bell pepper before adding to the Queso Blanco.
  • Salsa:  I love
    adding my favorite salsa or salsa verde for
    an explosion of flavor.
  • Heat:  add
    additional canned jalapenos, chopped chipotle peppers, hot sauce or cayenne
    pepper. 

How to
Reheat:

  • Microwave: transfer
    dip to a microwave safe bowl and heat at 30 second intervals until heated
    through, stirring in between intervals.
  • Stovetop: transfer
    Queso Blanco to a small sauce pan and heat over medium-low heat until
    warmed through, stirring often – do NOT let it boil. Add milk to thin to
    desired consistency.
  • Crockpot: transfer
    dip to crock pot and cook on low for 30-60 minutes, depending on how much
    White Queso Dip is left, stirring a couple of times throughout the
    reheating process. If your dip feels too thick, add additional milk to
    thin to desired consistency.

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21 Comments

  1. Ann Hupe says

    I do love your blog’s recipes. Talk about lots and lots of things to consider. Alternatives. Embellishments. Tips and advice. Troubleshooting. Yum! Yum! Yum! I know what I’m making tomorrow! I’m making nachos, using this recipe as the cheesy goodness over guacamole tortilla chips, onions, fire-roasted tomatoes (I really love this suggestion on your part!), and lots of cilantro! Then it’s enchilada time this weekend!

    • Jen says

      Thank you so much for your thoughtful comment Ann, I’m so glad you’re enjoying my recipes and commentary. I can’t wait to hear what you think of this Queso Blanco – your nachos sound divine!

  2. Kristi says

    Can this be served in a crockpot or does it get it to hot?

    • Jen says

      Hi Kristi, you can serve it in a crockpot on the warm setting, stirring occasionally. Enjoy!

  3. Julie says

    I made this yesterday for Superbowl. There was nothing left to take home … it was devoured by everyone and I was asked to share the recipe! So delicious! Definitely a repeat!! 🙂

    • Jen says

      Yay! I absolutely love hearing this, thank you so much Julie for making my day!

  4. Nikki says

    We made this for an appetizer along side of your chicken enchiladas for a big family dinner and everyone loved it. Thanks so much!

    • Jen says

      Yesss! I love hearing that, thanks so much Nikki!

  5. Astari says

    Hi ! Greetings from Indonesia
    I’d really like to make this Queso, but I can’t find Monterey Jack Cheese in here..
    Any idea what kind of cheese to substitute ?
    Or should I make it to 6oz of Mozzarella ?
    Thanks before ❤️

    • Jen says

      Hi Astari, you will want to substitute a good melting cheese like Muenster, Havarti or Gouda cheese. Mozzarella will definitely work as well it will just have more of a distinct taste. Hope that helps, enjoy!

  6. Corey says

    Can I freeze the queso? How long can it be frozen?

    • Jen says

      Hi Corey, unfortunately queso should not be frozen. It will break and become an unpleasant texture when defrosted.

  7. Layne says

    So creamy and delicious! I paired it with your steak fajitas and made burritos with black beans and lime rice. Thanks Jen!

    • Jen says

      Your are such a chef, that all sounds amazing! I’m so happy you loved this queso blanco!

  8. Erinn says

    Another delicious recipe. All the information, instructions, tips, advice etc. that you provide with the recipe is so helpful and makes it easier to want to make your recipes. I always know ( like this recipe) if there is a specific food I want to try making but don’t have a recipe for, I know I can find what I’m looking for here. Keep up the great work!

    • Jen says

      Thanks so much Erinn, it means so much to me that you find the tips and tricks helpful! It makes the extra time worth while ;)!

  9. Sigrid says

    Thank you so so so much for the delicious recipe using REAL ingredients without processed cheese! It was great and I searched so long to find one. I have bookmarked you for the future. I mostly improvise my own recipes and cook from scratch for my family, much like you, so I really appreciate your approach….so much so that I think this is the first time I’ve EVER stopped to leave a review! Thanks again!

    • Jen says

      You’re so welcome Sigrid, I’m so pleased this recipe was a hit and I’m honored you took the time to comment! I hope you enjoy exploring my site!

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