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 Prep Time
12servings 5minutes
Cook Time
Servings Prep Time
12servings 5minutes
Cook Time
Queso Blanco (White Queso Dip)
  • 112 oz. can evaporated milk
  • 1tablespoon cornstarch
  • 1cup sour creamfull fat please
  • 4oz. freshly grated Monterrey Jack cheese
  • 2oz. freshly grated mozzarella cheese
  • 2oz. freshly grated sharp cheddar cheese
  • 3tablespoons canned mild chopped green chiles
  • 2-3tablespoon canned diced jalapeno peppers
  • 1tablespoon juice from the jalapenos can
  • 1tsp EACH chicken bouillon, chili powder
  • 1/2 tsp EACH ground cumin, onion powder, garlic powder, salt, pepper
  1. 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.
  2. Whisk in sour cream until completely smooth.
  3. 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.
  4. 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.
  5. 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. If you would like an even thinner dip, stir in additional evaporated milk or normal milk to reach desired consistency.
Recipe Notes


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.
    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
  • Use cornstarch vs flour. Cornstarch thickens the
    dip while letting it retain its silky texture vs. flour which can become
  • 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
  • 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

How to

  • 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.