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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!
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.
Ingredients
- 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
- 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).
- 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.
- GARNISH. Garnish with tomatoes and cilantro right before serving.
RECIPE TIPS
- 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).
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.
For Dippables:
Queso Blanco Recipe
Our favorite queso blanco recipe is quick, simple, and extra cheesy – add tortilla chips for the perfect addition to your next party!
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ 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
Instructions
- 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.
Video
Notes
Make ahead of time. Make the queso blanco dip and pour it into a small slow cooker. Keep on the warm setting for a few hours before serving. Add chopped cilantro and tomatoes right before serving.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or in a freezer-safe container in the freezer for 1-2 months. Reheat slowly over low heat adding more milk if needed to help smooth out the dip.
Nutrition
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.
**This recipe was updated on 3/28/22 – We made it better and yummier!
Help. I can’t locate any block MONTERREY Jack Cheese. Is therE another cheese i can use that would work with this recipe? I am so sad my grocerY stores didnt carry thIse cheese. Ugh.
Colby Jack would be good. It doesn’t have to be a block, if you can find it already shredded. Gouda is also a great option.
Made this dip for Cinco de Mayo and the family couldn’t get enough! Will definitely be using this recipe again.
Yay!! Love hearing this! Thank you for letting me know 🙂
Is it garlic salt or powder? Ingredients list says salt but directions say powder.
Garlic salt. If you add garlic powder, you can add a pinch of salt, if you need it 🙂
Your recipes are the best! My kids love this dip with hot chips. Perfect for an after school treat.
This is a great dip for family gatherings. Its easy and great tasting.
I remeMber before internet recipes were a thing i was asked to bring a cheese diP to a large function. I ended uP doing something With velveeta. Which worked, but I wish i had this recipe back then. Wow!!!
I love the idea of a white cheese version of queso! This was amazing! It was very easy to make & gone in minutes. My family is already requesting it again!
best dip ever!! i make it all the time and everyone always loves it!
So true about this dip being addicting! I really didn’t want to share.
this dip is amazing!! It was a total hit and so simple to make!