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Queso Blanco Recipe

Hoca

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Looking for a quick and easy Queso Dip that’s perfect for your next party or game day? My Queso Blanco Recipe is creamy, just a bit spicy, and made with simple ingredients. It literally tastes JUST LIKE (if not better!) than your local Mexican restaurant! Serve it with tortilla chips or fresh veggies.

A bowl of creamy white queso dip with a side of tortilla chips is on a wooden serving board. Nearby are two black forks, a black spoon, and a gray napkin.

Why You’ll Love This Pepper Jack Queso Blanco Recipe​


You GUYS!! I have been testing and testing and I finally have for you today the BEST Queso Blanco that tastes just like what you get in Mexican restaurants! AND it’s only 4 ingredients and ready in about 20 minutes! It’s just too easy, and you didn’t even have to leave the house!

Top-down view of shredded cheese in two bowls, a small bowl of chopped green peppers, a measuring cup of milk for the queso dip, a wooden spoon with salt, and green cloth on a light surface.

Ingredients Needed For Queso Blanco​


For this delicious homemade Queso Blanco, you’ll need just a few simple ingredients:

  • Evaporated milk: Adds a rich and creamy texture without the heaviness of regular cream.
  • Jalapeños: Freshly diced, for that perfect little bit of heat. If you like it spicier, add more!
  • White American cheese: Go for the real cheese from the deli counter, not the processed kind. See my note about pre-shredded cheese.
  • Pepper Jack cheese: Freshly shredded, this adds a great flavor with a kick.
  • Salt: Just enough to bring out all the flavors.

Variations​


Want to mix things up? Here are some tasty variations for your Queso Blanco:

  • Green chilies instead of jalapeños for a milder heat.
  • Monterrey Jack cheese can be used instead of Pepper Jack for a creamier texture.
  • A splash of milk – if you prefer a thinner queso. (whole milk or heavy cream work too!)
  • Pickled jalapenos for a tangier, more intense flavor.
  • Black beans for extra protein and texture.
  • Chorizo – add this Mexican sausage (cooked, of course) to the bottom of your serving bowl. Holy yum!
  • Cayenne pepper for those who like it extra spicy.
  • Sour cream stirred in at the end for an even creamier dip.
A bowl of creamy white queso dip sits on a wooden board, with a small bowl of tortilla chips in the background.

A Note About Pre-Shredded Cheese​


Do not use pre-shredded cheese for this dip, as it has anti-clumping agents that will also prevent it from melting. We want a smooth consistency, so shred it yourself. Alternatively, you can buy cheese SLICES from the deli and those will melt just as well.

You also do not want to use American “pasteurized prepared cheese product” singles here – that is not real cheese and will not give you the same end result.

How To Make Queso Blanco Dip​


This is the best Queso Blanco dip recipe EVER! Just 4 ingredients and 20 minutes of your time! For full recipe details, including ingredient measurements, see the recipe card at the bottom of this post.

1. Combine Ingredients​


Place all ingredients (evaporated milk, diced jalapeño, freshly shredded white American cheese and freshly shredded pepper jack cheese) in a medium sized pot over medium-low heat.

A green cooking pot with a speckled yellow interior contains a bubbling white queso dip, placed on a white stovetop.

A pot filled with a generous amount of shredded cheese, with a small bowl of queso dip in the background.

2. Heat + Stir​


Whisk to combine ingredients and then increase heat to a medium, whisking occasionally to prevent burning.

A pot filled with shredded cheese, ready to become a delicious queso dip, is placed on an electric stovetop. In the background, a bowl of tortilla chips is slightly blurred.

A hand is whisking creamy white sauce in a pot on the stove, transforming it into a savory queso dip. A bowl of yellow chips is visible in the background, ready to be paired with the delicious dip.

Hand whisking creamy queso dip in a green pot on a stove, with a small bowl of yellow tortilla chips in the background.

3. Melt + Thicken​


Once cheese has completely melted and sauce has thickened (about 5 minutes), taste for seasoning, and remove from heat.

A pot of creamy queso dip with a whisk in it is placed on a white heating pad. Two jalapeños and a bowl of tortilla chips are next to the pot on a beige napkin.

A bowl of creamy white queso dip on a wooden board next to a small bowl of tortilla chips. Silverware and a gray cloth napkin are placed in the background.


Pro Tip for tasting for salt: Make sure you taste the queso with a tortilla chip because those are salted and this will prevent you from oversalting your final product.

4. Serve​


Transfer to a serving dish and serve with tortilla chips!

A hand dipping a triangular tortilla chip into a bowl of creamy queso dip placed on a wooden surface.

What to Serve With Queso Blanco Dip​


The beauty of this dip is how versatile it can be! I served mine with some soft pretzels, chips and a few veggies, but feel free to serve whatever your little heart desires with this dip. It would also be really good with Chicken Flautas or Baked Taquitos.

Storage + Make Ahead Directions​


Store cooled to room temperature leftovers in an airtight container in the fridge for 3-4 days. To reheat, add a splash of milk to loosen the dip up a bit, for a creamy texture.

Make Ahead: If you’re planning a big game night, make this white cheese dip ahead of time and keep it warm in a slow cooker.

Freezing Directions: Yes, it’s true, you can freeze cheese dip, but be aware that the texture might change slightly. Freeze in an airtight container for up to 3 months.

A green bowl filled with creamy white queso dip sits on a wooden board, accompanied by a small bowl of tortilla chips. Silverware and a folded napkin rest in the background, completing this inviting scene.

More Dip Recipes to Try!​


There you have it! A delicious and easy Queso Blanco recipe that’s perfect for any occasion. Whether it’s game day, taco Tuesday, or a cozy night in, this dip is sure to become one of your favorite things to make. The printable recipe card is below! Have a fabulous day, friends!
🙂


If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

A green bowl filled with creamy white queso dip sits on a wooden board, accompanied by a small bowl of tortilla chips. Silverware and a folded napkin rest in the background, completing this inviting scene.


Print

Queso Blanco Recipe​






I have been testing and testing and I finally have for you today the BEST Queso Blanco that tastes just like what you get in Mexican restaurants! AND it's only 4 ingredients and ready in about 20 minutes!
Course Appetizer
Cuisine Mexican
Keyword Queso, Queso Blanco, Queso Dip
Prep Time 15 minutes minutes
Cook Time 5 minutes minutes
Servings 8
Calories 351kcal

Ingredients​

  • 24 oz evaporated milk two – 12 oz cans
  • 2 small jalapeños finely diced, about 3 tablespoons
  • 1 ½ pounds white American cheese freshly shredded*, real cheese from the deli, not processed cheese singles**
  • 1 ½ pounds pepper jack cheese freshly shredded
  • salt to taste***

Instructions​

  • Place all ingredients (evaporated milk, diced jalapeño, freshly shredded white American cheese and freshly shredded pepper jack cheese in a medium sized pot over medium low heat.
    A pot filled with a generous amount of shredded cheese, with a small bowl of queso dip in the background.
  • Whisk to combine ingredients and then increase heat to a medium, whisking occasionally to prevent burning.
    A pot of creamy queso dip with a whisk in it is placed on a white heating pad. Two jalapeños and a bowl of tortilla chips are next to the pot on a beige napkin.
  • Once cheese has completely melted and sauce has thickened (about 5 minutes), taste for seasoning, and remove from heat.
    A bowl of creamy white queso dip on a wooden board next to a small bowl of tortilla chips. Silverware and a gray cloth napkin are placed in the background.
  • Transfer to a serving dish and serve with tortilla chips!

Notes​

*Do not use pre-shredded cheese, as it has anti-clumping agents that will also prevent it from melting. We want a smooth consistency, so shred it yourself. Alternatively, you can buy cheese SLICES from the deli and those will melt just as well. **You also do not want to use American “pasteurized prepared cheese product” singles here – that is not real cheese and will not give you the same end result. ***Pro Tip for tasting for salt: Make sure you taste the queso with a tortilla chip because those are salted and this will prevent you from oversalting.

Nutrition​

Calories: 351kcal | Carbohydrates: 10g | Protein: 19g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 845mg | Potassium: 335mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 789IU | Vitamin C: 6mg | Calcium: 799mg | Iron: 1mg

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