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!

Course Appetizer

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Author [email protected]

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, 1/2 cup packed)
2 oz. freshly, finely shredded mozzarella cheese, (may sub Monterrey Jack cheese) (1 cup loosely packed, 1/2 cup packed)
2 oz. freshly, finely shredded sharp cheddar cheese (1 cup loosely packed, 1/2 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
1/2 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:

Smothering beef burritos, chicken burritos or breakfast burritos
As a dip for taquitos, sourdough, crackers, pita chips, carrots, bell peppers, broccoli or cauliflower
Drizzled on nachos, tacos, burgers, or baked potatoes
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
Smothering barbecue beef brisket or pulled pork sandwiches
Mixed into or served with scrambled eggs, omelets, savory crepes

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.