Queso Blanco Dip
This creamy Queso Blanco Dip is made with real cheese, green chiles, and a blend of simple spices. It's smooth, slightly spicy, and ready in just 15 minutes.
Servings: 8
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
Calories: 321kcal | Carbohydrates: 8g | Protein: 17g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 587mg | Potassium: 186mg | Fiber: 1g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 9mg | Calcium: 511mg | Iron: 1mg
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