Queso Blanco is the most addicting appetizer around. Simple & quick, this white cheese dip is just like the one at your favorite Mexican restaurant that you CAN’T STOP EATING!

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

Are you addicted to the white Mexican cheese dip they serve in the restaurant?

You know, the one that they bring to the table with a bowl of hot, crispy, salty tortilla chips?

The one you proceed to eat until you are so full you can’t eat the meal that you ordered?

Now you can make it at home, wear your stretchy pants, and eat as much as you want.

Hold on to your chips, because this is the BEST CHEESE DIP recipe!

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WHAT IS QUESO BLANCO?

In technical terms, it’s Spanish for “white cheese.” But in this instance it refers to the smooth white cheese dip that you gobble down with chips.

Not to be confused with the actual queso blanco or queso fresco which are fresh cheeses closer in texture to feta and used for sprinkling on dishes.

White cheese dip from the Mexican taquerias is made from American Cheese. *AUDIBLE GASP*

QUESO BLANCO INGREDIENTS

1. American Cheese
2. Green Chiles
3. Evaporated Milk

They are few but they are mighty. 3 actually, but this is just a base for so many things you can add to it!

HOW TO MAKE QUESO BLANCO

With just a few ingredients, its super easy and doesn’t take long to start enjoying it.

• STEP ONE: Add milk to the saucepan and put over medium heat.
• STEP TWO: Cut the cheese into 1/2 inch cubes and place in saucepan.
• STEP THREE: Cook while stirring until fully melted.
• STEP FOUR: Stir in the cumin and serve with crispy chips!

The thing I love most about this recipe is that it doesn’t require a roux.

I am terrible at getting the flour and butter to cook to the correct doneness. And, no flour means that it’s gluten free!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

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TIPS FOR MAKING QUESO BLANCO

TYPE OF CHEESE

Make sure you get the white American cheese from the deli counter. Ask for a chunk of it and cube it yourself.

Do not use the hard block or bag or shredded cheese you find in the dairy section.

It has other ingredients to keep it shelf stable which makes melting difficult.

WHAT MILK TO USE

Evaporated milk is the best choice because is has the least amount of water.

You can use milk, water, half and half, or evaporated milk to melt the cheese but the more water in the liquid the more likely it will separate.

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ADD INS

Chorizo, Ground Beef, Sausage, Beer, Rotel, Diced Tomatoes, caramelized onions are all good to add and make a hearty dip!

There are tons of ways to build on this base dip. Add in your favorite meats, veggies to keep it vegetarian, and salsas to customize it.

TOPPINGS

Top yours with sliced jalapeños, cilantro, pico de gallo, salsa verde, regular salsa, pickled red onions, green onions, or toasted pepitas.

Once the white queso dip is melted, top it with your favorite toppings to add even more flavor.

Or pour into an oven-safe dish and broil a few minutes to turn the cheese golden brown on top.

HOW TO ENJOY QUESO BLANCO

You mean other than drinking it from the bowl?

Try it on nachos, tacos, burritos, enchiladas, and quesadillas!

HOW TO STORE AND REHEAT IT

• You can make it ahead of time! It will keep in the fridge for up to 5 days but does not freeze well.
• Reheat it in the microwave in 15 second intervals, stirring often or warm in a saucepan over low heat until melted.
• Once made, you can keep it warm in a crock pot or slow cooker for up to 4 hours.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

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• 140+ Delicious Dips
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