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Delicious queso blanco is made in no time and will be the perfect addition to your next party, especially when served with tortilla chips.

Of course, we serve it with our homemade Tortilla Chips or Baked Tortilla chips!

A white bowl filled with queso blanco and topped with diced tomato.

We Love Queso!

We love dip in our family and always have at least one or two kinds at every party. A favorite dip recipe of ours is queso blanco (white cheese dip)!

Why we love it:

  • Utterly addicting. This is one of the most addicting dip recipes you’ll ever try and we love that it’s a staple at many Mexican restaurants.
  • For parties! We always serve queso blanco as an appetizer at parties or game nights.
  • A dip or topping. It’s also great with any Mexican meal and tastes delicious served on Tacos, Burritos, Nachos, and Chimichangas.
  • Ready in Minutes. The best part about this recipe is it takes about 5 minutes to make.
  • Easily keep it warm. Make a bigger batch for larger gatherings and keep it warm in a slow cooker.
Cheese, milk, spices, tomatoes, and other ingredients measured and ready for use.


  • butter
  • all-purpose flour
  • whole milk – use whole milk for the creamiest sauce, but 2% can also be used.
  • garlic salt
  • onion powder
  • chili powder
  • ground cumin
  • white sharp cheddar cheese you can also use mild white cheddar, white American cheese, pepper jack cheese
  • diced green chiles or for added spice use chopped jalapenos
  • fresh cilantro
  • tomatoes – or use a can of Rotel for even more flavor

How to Make Queso Blanco

  1. ROUX. Melt butter in a pan on low heat. Whisk in flour until bubbly (this is creating the roux which acts as a thickening agent once the milk is added).
  2. COMBINE. Add whole milk and stir until well combined. Add green chilis, garlic powder, onion powder, and chili powder (or more for added spice). Add cheese and mix the cheese sauce until smooth.
  3. GARNISH. Garnish with tomatoes and cilantro right before serving.


  • Texture. If the texture seems off, this might be why:
    • It was heated too quickly and/or cooked for too long. 
    • Your milk did not have enough fat—be sure to use whole milk or 2% milk.
    • You used a pre-shredded cheese. These have an anti-stick coating that can affect the texture of your dip.
    • It cooled off. Keep the cheese warm otherwise, it may begin to harden and solidify.
  • Crockpot. I never make this queso blanco dip in the crock pot since it only takes 10 minutes to cook, however, I do use a small slow cooker to keep it warm! This is great if you leave it out for people to snack on throughout the night.
  • Add meat. Add cooked ground beef or chorizo to homemade queso blanco to make it more hearty (similar to our Hamburger Dip).
Chip being dipped in queso blanco.

Storage Info

  • STORE. Leftover queso blanco dip can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat leftovers using the microwave and add any more milk if needed if the dip has thickened up.
Queso blanco recipe in white bowl with tomatoes and cilantro on top.

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4.97 from 93 votes

Queso Blanco Recipe

By: Lil’ Luna
Delicious queso blanco is made in no time and will be the perfect addition to your next party, especially when served with tortilla chips.
Servings: 10
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes


  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • cups whole milk
  • 1 (4-ounce) can diced green chilies
  • 1 teaspoon garlic salt
  • ½ teaspoon onion powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin, optional
  • 1 cup shredded white sharp cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped tomatoes
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  • Melt butter in a medium pot over medium-low heat. Whisk in flour until bubbly.
  • Add milk and stir until well combined. Add green chilies, garlic salt, onion powder, chili powder and cumin.
  • Add cheese and mix until smooth. Add cilantro and tomatoes right before serving and mix well. Serve warm with tortilla chips or vegetables for dipping.



Make Ahead: This recipe only takes 10 minutes to make, but if you want to make it a little early, prepare the recipe up through adding the cheese, then transfer to a small slow cooker and keep on the warm setting for a few hours before serving. Add chopped cilantro and tomatoes right before serving.
o Add some heat by including some minced jalapeños or more chili powder.
o Swap out the cheddar for your favorite cheese or a Mexican blend of shredded cheese.
o Add cooked ground beef or chorizo to make it more hearty.


Serving: 1g, Calories: 105kcal, Carbohydrates: 3g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 25mg, Sodium: 326mg, Potassium: 75mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 302IU, Vitamin C: 0.3mg, Calcium: 128mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

**This recipe was updated on 3/28/22 – We made it better and yummier!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.97 from 93 votes (66 ratings without comment)

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Recipe Rating


  1. Darleen Ricard says:

    I try to print your recipes but you make it impossible. Do you not want them printed?

    1. Lil'Luna Team says:

      Sorry to hear you are having trouble with printing. Of course we want readers to print them! If you click on “jump to recipe” it will take you to the recipe card. There is a button you can tap/click on with a printer icon. That will take you to a printer friendly version that you can print from there. Should be fairly simple and straightforward. Let us know if we can help in any other way to help you print.

  2. Natasha says:

    5 stars
    Made this queso blanco last night for a party and served it with tortilla chips. It was a huge hit! Everyone loved this dip!

  3. jess says:

    5 stars
    oh my goodness, this was everything and more than I wanted it to be, thank you so much for sharing this amazing recipe!

  4. Maria says:

    5 stars
    As a certified queso expert, this is one of the best I’ve ever had! It’s certainly the best queso recipe I’ve ever made. Thank you, thank you!

  5. Laura Fernsler says:

    Made this last night, it was okay but not the best. Not flavorful as I was expecting and it did take longer than 5 minutes. It had a nice texture and I liked that it did not get gloppy and burn on the sides of the crock it was kept in during the party.

    1. Lil'Luna Team says:

      Thanks for the feedback and for giving the recipe a try!

  6. Teresa Dolby says:

    5 stars
    Oh my word thisi was the best Queso Blanco I have ever made!

    1. Lil'Luna Team says:

      Oh we’re so happy to hear that!! So glad you enjoyed the recipe.

  7. Allyssa says:

    5 stars
    This tasted so amazing! Thanks a lot for sharing this super easy to make queso blanco recipe! Fam really loves it! Will surely have this again! Highly recommended!