We LOVE dip in our family and always have at least one or two kinds at every party. A FAVORITE is this queso blanco recipe (white cheese dip)!
This queso blanco recipe is one of the most addicting dips you’ll ever try, and we love that it’s a staple at many Mexican restaurants. Of course, we serve it with our homemade Tortilla Chips!
Sometimes we even spread it in our Tacos and Burritos – it also makes AMAZING nachos! As you can see, we find any excuse to eat this cheese dip (it’s just that good). Plus, it’s ready in only 15 minutes, so really, any time is a good time for cheesy queso blanco!
For another favorite cheese dip with a kick, try our Chili’s Skillet Queso.
Why we think you’ll love it:
- For parties! We always serve queso blanco as an appetizer at parties or game nights.
- Easily keep it warm. Make a bigger batch for larger gatherings and keep it warm in a slow cooker.
- Ready in minutes. The best part about this recipe is that it takes about 5 minutes to make.
Queso Blanco Ingredients
- Unsalted butter (3 tablespoons): Melts into a smooth base and helps the roux cook evenly.
- All-purpose flour (2 tablespoons): Whisked with butter to thicken the queso so it clings to every chip.
- Whole milk (1½ cups), room temperature: Creates a creamy, silky texture that stays pourable. Use whole milk for the creamiest sauce, but 2% can also be used.
- Diced green chilies (1, 4-ounce can): Gentle heat and bright chili flavor without overpowering.
- Garlic salt (1 teaspoon): Seasons the dip quickly and evenly.
- Onion powder (½ teaspoon): Adds savory depth that tastes slow simmered.
- Chili powder (¼ teaspoon): Warm color and a mellow spice note.
- Ground cumin, optional (¼ teaspoon): Earthy background that rounds out the chili flavor.
- Shredded white sharp cheddar cheese (1 cup): Melts smooth and adds tangy, cheesy punch. Or use mild white cheddar, white American cheese, or pepper jack cheese. Freshly grated room-temperature cheese melts the best.
- Chopped fresh cilantro (2 tablespoons): Fresh finish that brightens the richness.
- Chopped tomatoes (2 tablespoons): Juicy pops of color right before serving.
- optional variation – add cooked ground beef or chorizo
- Serve with– Tortilla Chips, crusty bread, crackers, veggies
How to Make Queso Blanco
ROUX. Melt butter in a saucepan on low heat. Whisk in flour until bubbly (this creates 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, chili powder, and cumin (if using). Add shredded cheese and mix the cheese sauce until it has a warm, smooth, creamy texture.
GARNISH. Garnish queso dip with tomatoes and cilantro right before serving.
Kristyn’s Recipe Tips
- Shred cheese from a block so it melts smoother than pre-shredded.
- Keep the heat low and stir constantly. Overheating can cause the cheese to separate and become grainy.
- Using room-temperature milk and cheese will help them incorporate smoothly and avoid lumps.
- We like to use a small crock pot to keep the queso warm during events (just be sure to stir occasionally).
- For a spicer dip add in red pepper flakes or sliced jalapeños.
Queso Blanco Recipe
Equipment
Video
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.
Notes
- Keep the heat low and stir constantly. Overheating can cause the cheese to separate and become grainy.
- Using room-temperature milk and cheese will help them incorporate smoothly and avoid lumps.
- We like to use a small crock pot to keep the queso warm during events.
- For a spicer dip add in red pepper flakes or sliced jalapenos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make the white queso 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 fridge 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.
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This recipe was originally published December 2014.
Terrible! Grainy and no flavor. I’m from Texas and this is not queso. I should have known when it started out w butter and flour. This is more of a twist on an Alfredo type sauce.
Thanks for the feedback and for giving the recipe a try!
I find the best and easiest way to thicken potato soup is using the instant potato flakes for making mashed potatoes. I was mashing the potatoes for the copycat Panera’s soup recipe when I realized it was much easier to just dump some potato flakes in. It works great for loaded baked potato soup too.
Thanks for sharing!!
Did not taste like any queso I’ve ever had
Delicious and easy. Thanks!
You’re so welcome! Thanks for trying it out!
im wanting to make this for the Daughters 2nd birthday. We like to do Taco Bar birthdays because they are so stinking easy! but my question is if i double batch it and there are left overs does it work reheated? i dont want to run out but i also dont want to throw a bunch of food away at the end if i dont have to
Taco bars are the best!! Leftovers of this dip can be stored in an air-tight container in the fridge for up to 3-4 days. Reheat using the microwave and add any more milk if needed if the dip has thickened up. Have fun & enjoy!!
Followed the recipe exactly. The flour made it kind of grainy..Added more cheese to improve. Sorry.
I’m sorry! Thank you for trying it!
The same thing happened to me. I was wondering if I should have added the cheese sooner. I Make my own cheese sauce and it’s always so creamy.
This tastes like the Chipotle queso which I love! Thanks for helping me recreate it at home. 😀👏🏻
Yea it does taste like chipotles queso and imo that stuff is not good. It’s better than this though. Grainy and no flavor.
My family LOVED this queso! They are very particular about cheese and we were sick of finding recipes with velveeta. It was super easy and addictive.
Yum!!!
The best and easiest recipe hands down!!