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!
PIN THIS RECIPE TO SAVE FOR LATER
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!
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:
- Smothering beef burritos, chicken burritos or breakfast burritos
- As a dip for taquitos, sourdough, crackers, pita chips, carrots, bell peppers, broccoli or cauliflower
- Enveloping nachos
- Drizzled on tacos
- Poured over burgers
- Drizzled over veggies: roasted potatoes, roasted broccoli, roasted asparagus, roasted cauliflower, Brussels sprouts, etc.
- Mixed into Mexican rice or cilantro lime rice, quinoa, cauliflower rice or spaghetti squash. You can even add ground beef, shredded chicken, etc.
- Serve as a dip or poured onto tater tots or French Fries
- Poured over baked potatoes, twice baked potatoes or hassselback potatoes
- Smothering barbecue beef brisket or pulled pork sandwiches
- Mixed into or served with scrambled eggs, omelets, savory crepes
- What did I miss? I’m sure there’s some exciting applications escaping me!
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.
- Add sour cream. Whisk in sour cream until completely smooth.
- Melt cheese. Stir in cheeses about ¼ cup at a time, whisking constantly until smooth/melted before adding more cheese.
- Add seasonings. Once cheese is entirely melted, stir in seasonings, green chiles, diced jalapenos and jalapeno juice.
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
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.
LOOKING FOR MORE CHEESY APPETIZERS?
- Cheesy Pesto Pull Apart Bread
- Garlic Herb Cheese Log
- Pizza Pinwheels
- Artichoke Dip Bites
- Queso Verde Corn Dip
- Best Bean Dip
- Buffalo Chicken Dip (Stuffed French Bread)
- Cheesy Italian Meatball Sliders
Want to try this Queso Blanco RECIPE?
Pin it to your APPETIZER, or Dips Board to SAVE for later!
Find me on Pinterest for more great recipes! I am always pinning :)!
©Carlsbad Cravings by CarlsbadCravings.com
Tools Used in This Recipe
See Favorite ToolsQueso Blanco (White Queso Dip)
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
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:
- Smothering beef burritos, chicken
burritos or breakfast
burritos - As a dipfor taquitos,
sourdough, crackers, pita chips, carrots, bell peppers, broccoli or cauliflower - Enveloping nachos
- Drizzled on tacos
- Poured over burgers
- Drizzled
over veggies: roasted potatoes, roasted
broccoli, roasted asparagus, roasted
cauliflower, Brussels sprouts, etc. - Mixed into Mexican rice or cilantro lime rice, quinoa, cauliflower rice or spaghetti squash. You can even add ground beef, shredded chicken, etc.
- Serve as a
dip or poured onto tater tots or French
Fries - Poured over baked potatoes, twice baked potatoes or hassselback potatoes
- Smothering barbecue
beef brisket or pulled pork sandwiches - Mixed into
or served with scrambled eggs, omelets, savory
crepes - What did I miss? I’m sure there’s some exciting applications escaping me!
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.
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
Carlsbad Cravings© Original
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!
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!
Jen says
I don’t sorry!
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!
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!
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!
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.
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!
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 ;)!
Monique says
This is soooo good!
Jen says
Thanks Monique!
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!
Tracy says
DeLiCiOuS!! KeEpEr!! The perfect texture, sauciness and spice. Thank you!!
Jen says
Love that, thanks so much Tracy!