Queso Blanco is the most addicting appetizer around. Simple & quick, this white cheese dip is just like the one at your favorite Mexican restaurants that you can’t stop eating!
Queso Blanco Recipe
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*
American Cheese – Don’t use the pre-wrapped slices in plastic sleeve. Go to the deli and get them to slice or cube some from a large block. It should be a semi-hard cheese.
Chopped Green Chiles – Substitute pickled jalapeno peppers if desired.
Evaporated Milk – Be sure to use evaporated (not the fat free). Regular milk has too much water to make it creamy.
With just a few ingredients, this cheesy dip is super easy and doesn’t take long to start enjoying it.
How to make Queso Blanco
First: Add milk to the saucepan and put over medium heat. Cut the cheese into 1/2 inch cubes and place in saucepan.
Second: Cook while stirring until fully melted. Add the green chilies and stir.
Third: 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.
Tapas Tips & Tricks
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 whole 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.
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.
Once the white queso dip is melted, top it with your favorite toppings (I love diced Roma tomatoes) 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 this Homemade Queso Dip Recipe
You mean other than drinking it from the bowl? Try it on nachos, tacos, burritos, enchiladas, quesadillas or dip your arepas in it. The more cheese the better!
This easy recipe with the right amount of spice is perfect for game day!
How to Store and Reheat
- You can make it ahead of time! It will keep in the fridge in an airtight container 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 and enjoy it a second time.
- 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!
This delicious white cheese dip has the best flavor, is an easy appetizer, and is my favorite way to devour a bag of tortilla chips with.
- 1/2 pound white American cheese
- 1/2 cup evaporated milk
- 2 tablespoons Green Chiles
- 1 teaspoon cumin or chili powder (optional)
- Add milk to the saucepan and put over medium heat. Bring to a simmer.
- Cut the cheese into 1/2 inch cubes and place in saucepan.
- Cook while stirring until fully melted.
- Stir in green chiles.
- Stir in the cumin if desired and serve with crispy chips!
Nutrition Information:Yield: 8 Serving Size: 1 ounce
Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 388mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 6g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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