This Baked Queso Blanco Dip recipe is going to be the hit of the tailgating season. With 4 creamy, ooey-gooey cheeses, and just 5 ingredients total, this is the easiest white cheese dip out there!
Preheat oven to 375degrees. Spray an 8-inch square or oval baking dish with nonstick cooking spray.
Combined ingredients together in a medium size bowl. Spread into the prepared baking dish or a medium-sized cast iron skillet.
Bake in the preheated oven for 20 minutes, or until golden and bubbly. For browning, cook under the broiler for 3-5 minutes. Watch closely to avoid burning.
Serve immediately with chips, crackers or crostini.
Notes
Queso Blanco Dip is traditionally served in Mexican restaurants and often uses white American cheese. I wanted to go with more natural cheeses, so I used four of my favorites in this baked cheese dip – fontina (a sharp, creamy cheese), sharp white cheddar, pepper jack and cream cheese. The only non-cheese ingredient is a can of green chiles which you could swap out for jalapenos if you want it a little spicier. Can’t find fontina? Swap out mozzarella. The key is to use cheeses that melt easily. If you don’t want any heat you could use regular monterey jack instead of the pepper jack, but really the heat is pretty minimal in this Queso Blanco.