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This Queso Blanco Dip is creamy, slightly spicy, and ready in just 15 minutes. Made with real cheese, green chiles, and a blend of simple spices, it’s the kind of appetizer that disappears fast at any party or game day gathering.
If you love cheesy dips, try this Baked Queso Blanco Dip for an oven-baked version or this Chile con Queso for a Tex-Mex twist. Find more favorites in our dip recipes collection.
3 Tips That Will Make or Break Your Queso
- Grate your own cheese. Pre-shredded cheese is coated with anti-caking agents that can make the dip grainy. Freshly grated cheese melts smoother and creates a creamier texture.
- Cook the roux before adding milk. Whisking the flour into the butter and cooking it for a full 2 minutes removes the raw flour taste and helps the sauce thicken properly without lumps.
- Remove the pan from heat before adding cheese. Adding cheese to a too-hot pan can cause it to seize or become stringy. Let the milk mixture cool slightly for the smoothest melt.
RECIPE WALK-THROUGH
How To Make Queso Blanco
See the recipe card below for full, detailed instructions
This queso comes together in about 15 minutes on the stovetop. The key is building a simple roux first, then adding the milk and cheese in stages so everything melts smoothly.
Step 1: Make the Roux
Melt butter in a large saucepan over medium-low heat. Whisk in flour and cook for 2 minutes, stirring constantly. The mixture will look lumpy and pasty at first.
- Cooking the roux removes the raw flour taste and it helps with thickening.
- If the roux starts to brown, reduce the heat. It should stay pale.
Step 2: Add the Milk
Slowly whisk in the whole milk and bring it to a gentle simmer. You’ll start to see small bubbles around the edges. Continue cooking until the mixture thickens slightly, about 3-4 minutes.
- You’ll know it’s the proper thickness when it coats the back of a spoon.
Step 3: Add the Cheese
Remove the pan from the heat and add the shredded Monterey Jack and Pepper Jack cheeses. Stir until completely melted and smooth.
- Removing the pan from the heat prevents cheese from seizing or becoming stringy.
If the cheese isn’t melting smoothly, return to very low heat briefly while stirring constantly.
Step 4: Add the Seasonings and Serve
Stir in the diced green chiles, red pepper flakes, chili powder, dried onion, garlic powder, and salt. Mix until everything is well combined.
Transfer to a serving bowl, garnish as desired, and serve warm with tortilla chips.
- Garnish Options: sliced jalapeños, fresh cilantro, diced tomatoes.
Slow Cooker Keep-Warm Option
Transfer finished queso to a small slow cooker set on “warm” or “low”.
Stir occasionally to keep the texture smooth.
- Add a splash of milk if it thickens too much while sitting.
What to Serve with Queso Blanco Dip
- Classic dipper: Use your favorite tortilla chips.
- Other chip options: Air fryer wonton chips, pita chips.
- Vegetable dippers: Bell pepper strips, celery, jicama sticks.
- Heartier options: Soft pretzels, bread cubes, chicken tenders, taquitos.
- Use as a topping: Drizzle over Loaded Chicken Nachos, Taco Bowls, or quesadillas.
Variations and Customizations
- Adjust the spice level: For milder queso, use all Monterey Jack cheese and skip the pepper jack, use mild green chiles, and omit the red pepper flakes. For extra heat, add diced fresh jalapeños or a pinch of cayenne.
- Cheese substitutions: For a more restaurant-style texture, swap half the cheese for white American cheese. It melts ultra-smooth and is what many Mexican restaurants use. This is a good option if you want that classic queso dip consistency.
- Add-ins to try: Cooked crumbled chorizo, diced tomatoes, black beans, or corn would all work well stirred in at the end.
- Milk swap: For extra richness, use evaporated milk instead of whole milk. It creates a slightly thicker, creamier base.
Storage Tips
Storage, Reheating, and Freezing
Storage: Store leftover queso in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat on the stovetop over low heat, stirring frequently. Add a splash of milk (1-2 tablespoons at a time) to thin it back to dipping consistency. Avoid microwaving if possible, as it can cause uneven heating and a grainy texture.
Freezing: Queso can be frozen for up to 2 months. Thaw overnight in the refrigerator, then reheat on the stovetop with extra milk as needed. The texture may be slightly less smooth after freezing, but stirring while reheating helps bring it back together.
Note: The dip thickens significantly as it cools, which is normal.
Tip for rescuing separated queso: Whisk in a splash of warm milk off the heat.
Frequently Asked Questions
What’s the best cheese for queso blanco dip
Monterey Jack and Pepper Jack melt well and give a balanced, mild flavor. White American cheese is a common alternative if you want an ultra-smooth, restaurant-style texture. For best results, grate your own cheese — pre-shredded cheese contains anti-caking agents that can make queso grainy.
How do you keep queso dip from getting thick or clumpy?
Avoid high heat, use freshly grated cheese, and remove the pan from heat before adding cheese. If it thickens, whisk in warm milk a tablespoon at a time; if it separates, whisk in warm milk off the heat to fix it.
What’s the difference between queso blanco and regular queso?
Queso blanco uses white cheeses and has a milder, creamier flavor. Regular queso often uses yellow cheeses like cheddar or Velveeta and tastes richer or sharper.
Can you use Velveeta instead of real cheese?
Velveeta melts smoothly and is a popular shortcut, but the flavor and texture will be different. This recipe uses real cheese for a fresher, more authentic taste. If using Velveeta, you can skip the roux and simply melt it with the milk and seasonings.
More Easy Dip Recipes
- Jalapeño Popper Dip
- Spinach Artichoke Dip
- Hot Bacon Beer Cheese Dip
- Hot Mexican Corn Dip
- Spicy Italian Sausage Dip
Queso Blanco Dip
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 8 ounces monterey jack cheese freshly grated
- 8 ounces pepper jack cheese freshly grated
- 1 (7 ounce) can diced green chiles
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Garnish: sliced jalapenos, cilantro, diced tomatoes optional
- Tortilla chips for serving
Instructions
- In a large saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture is pasty and slightly bubbly.
- Slowly whisk in the milk. Bring to a gentle simmer (small bubbles around the edges) and continue cooking until the mixture thickens slightly, about 3-4 minutes.
- Remove the pan from heat. Add the shredded Monterey Jack and Pepper Jack cheeses and stir until completely melted and smooth.
- Stir in the diced green chiles, red pepper flakes, chili powder, dried minced onion, garlic powder, and salt. Mix until well combined.
- Transfer to a serving bowl, garnish as desired, and serve warm with tortilla chips.
Notes
- Grate your own cheese for the smoothest texture. Pre-shredded cheese contains anti-caking agents that can make the dip grainy.
- Remove the pan from heat before adding cheese to prevent it from seizing or becoming stringy.
- For milder queso, use all Monterey Jack cheese (skip the Pepper Jack), use mild green chiles, and omit the red pepper flakes.
- For spicier queso, add diced fresh jalapeños or a pinch of cayenne pepper.
- If the queso gets too thick, add more milk 1 tablespoon at a time until it reaches your desired consistency.
- For restaurant-style smoothness, swap half the cheese for white American cheese. It melts ultra-smooth.
- To keep warm for parties, transfer to a small slow cooker set on “warm” and stir occasionally. Add a splash of milk if it thickens.
- Storage: Refrigerate in an airtight container for up to 5 days.
- Reheating: Warm on the stovetop over low heat, stirring frequently. Add milk as needed to thin.
- Freezing: Freeze for up to 2 months. Thaw in the refrigerator overnight, then reheat on the stovetop with extra milk.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
