Queso Dip Recipe

This luxuriously creamy Queso Blanco is made in less than 15 minutes without any processed cheeses!  Readers call it “soooo good!” “DELICIOUS!! KEEPER!!” “devoured by everyone,” and “so creamy and delicious!  This queso recipe is completely customizable with heat, add-in and toppings (options included) and guaranteed to become a most requested crowd pleasing OR slather it on burritos, nachos, eggs, tater tots, broccoli etc. for dinner!

showing how to serve queso blanco by dipping chips into dip


 

Queso Dip Recipe

  • PERFECT TEXTURE. This Queso Blanco recipe is irresistibly silky, doesn’t curdle, doesn’t get grainy, or harden, congeal or split as it cools.
  • ZERO PROCESSED CHEESES. Three types of REAL cheese, evaporated milk, cornstarch and sour cream make this White Queso Dip perfection.
  • MEGA FLAVORFUL. You will start with one chip and end with zero self-control thanks to diced green chilies, canned jalapenos and juice and adept seasonings.
  • QUICK AND EASY. This Queso Blanco will become your go-to recipe because it takes MINUTES to make with pantry friendly ingredients and goes with practically everything!
up close of a chip dipping into white queso dip (queso blanco)
side view of a bowl of white queso dip
ingredient icon

What you’ll need for this Queso Recipe

Let’s take a closer look at what you’ll need to make queso (measurements in the printable recipe card at the bottom of the post):

  • 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 Dip

Let’s take a closer look at how to make queso with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

  1. 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

2. 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

3. 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

4. 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

Queso Cheese Dip Tips

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.

Queso Recipe Additions

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.

Queso Toppings

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 to Serve with Queso Dip

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

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

Queso FAQs

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. 

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.

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.

Is queso dip the same as queso blanco?

The terms “queso dip” and “queso blanco” are related but not exactly the same. “Queso blanco” translates to “white cheese” in Spanish and generally refers to a type of fresh white cheese but can also refer to a dip made with white cheese. On the other hand, “queso dip” is a broader term used for a variety of cheese-based dips, and it can include different types of cheese, not limited to queso blanco. Queso blanco can be a component of queso dip, but the dip itself may incorporate various cheeses, spices, and additional ingredients to create a flavorful and creamy cheese dip.

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Queso Cheese Dip Recipe (Queso Blanco)

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 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes

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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

Stovetop

  • 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 or keep warm in a slow cooker. You can thin the dip further by stirring in milk to reach desired consistency.

Slow Cooker

  • Lightly grease slow cooker with nonstick cooking spray (optional: use a crock pot liner for easy clean up).
  • 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. Transfer to the slow cooker.
  • Add all remaining ingredients and stir to combine.
  • Cook on LOW for 2-3 hours, stirring every 30 minutes, until the cheese is completely melted and smooth. You can thin the dip by stirring in milk to reach desired consistency. Keep on warm while serving (otherwise, it will thicken as it cools).
  • 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.

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 

  • 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 canned 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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29 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!

  10. Tracy says

    DeLiCiOuS!! KeEpEr!! The perfect texture, sauciness and spice. Thank you!!

    • Jen says

      Love that, thanks so much Tracy!

  11. Mongoose says

    Love your site and most of the recipes I’ve found here. Made this queso and it was quite good, if a bit thin while fresh. Reheated it was right thickness but kind of grainy. Any advice? Also, your chicken fajita soup is probably one of the most phenomenal things I’ve ever tasted.

    • Jen says

      Thank you so much!! I am thrilled that the soup is such a favorite of yours. As for the queso, I would reheat it on the stove slowly, using low heat and stirring constantly. Hope this helps with the graininess!

  12. Samantha says

    Do you think pulled pork would go good in this queso? Any of your recipes you’d suggest pairing with it?

  13. Gloria Oxley says

    How far in advance can I make the queso dip?

    • Jen says

      Hi Gloria, this dip can be made up to 5 days in advance. Heat over medium-low (don’t let it boil), adding additional milk as needed to thin. Enjoy!