Queso Blanco Recipe

Queso Blanco is almost always made using processed cheese, but this recipe makes a flavorful, cheesy dip in no time using regular cheese. I use four kinds for a complex depth of flavor, and the add ins and other ingredients just add to the richness of this recipe. You probably have most of the items in your pantry already.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer Dip, Appetizer or snack

Servings:

Calories: 109kcal

Author: Sally Humeniuk

Equipment

1 medium sauce pan
1 whisk

Ingredients

1 12 oz. can evaporated milk
1½ tsp cornstarch
¼ cup cream cheese
1 cup sour cream full fat
2 ounces Cache Valley Creamery sharp cheddar cheese grated, about 1 cup loosely packed
2 ounces Cache Valley Creamery Mozzarella cheese grated, about 1 cup loosely packed
2 ounces Cache Valley Creamery Monterey Jack cheese grated, about 1 cup loosely packed
1 ounce Cache Calley Creamery Swiss cheese grated, about ½ cup loosley packed
½ cup diced tomatoes with green chiles like Rotel brand
2 tbsp canned diced jalapeno peppers more if you want it hot, plus 1 tbsp of juice
1 tsp fresh lime juice a quick squeeze from half a lime is enough
1 tsp chili powder
½ tsp salt more or less, to taste
½ tsp EACH ground cumin, onion powder, garlic powder, ground black pepper
¼ tsp EACH smoked paprika, cayenne pepper

Instructions

In a medium saucepan over medium heat, whisk evaporated milk with the cornstarch until smooth. Continue to cook, stirring occasionally until simmering around the edges. Reduce heat to low and add cream cheese and sour cream, stirring until fully incorporated into the milk and smooth.
Stir in the cheese a little at a time and cook until fully melted and smooth. Add the remaining ingredients, stirring constantly. Continue to cook until the consistency is full and smooth. Taste for seasoning or desired spice and add more as desired.
Serve immediately with tortilla chips and sliced vegetables. Also great poured on nachos, fries, or in burritos and tacos. You may add some fresh toppings to make the dip pretty and for added interest. Fresh jalapeno slices, fresh tomato slices, green onions, extra grated cheese, are all good options.
Leftovers may be kept in the fridge for up to 7 days and reheat nicely. See notes for reheating methods.

Notes

Cheese- I highly recommend buying block cheese and grating it yourself. Pre grated cheese has a coating to prevent it from sticking that makes it less smooth when melted. I used four types of cheese in the dip and all for reasons to add nice variety of flavor. If you don't want to use that many, I recommend at least using sharp cheddar and mozzarella.
Add ins- You can get creative with the add ins and add more or less of the diced tomatoes, green chiles, and jalapenos but the cheese should be the star so though the amounts I used aren't huge, they add just enough flavor and texture without taking over.
Reheating the dip- The Queso Blanco reheats beautifully as long as you don't boil it. You may reheat in the microwave, covered. I recommend no higher than power 6 at 30 second intervals, depending on how much of the dip is being heated. Stir between intervals and heat until desired. On the stove top is my preferred way to reheat the Queso. Just heat over medium-low heat, stirring occasionally, until ready to serve.

Nutrition