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 sharp cheddar cheese grated, about 1 cup loosely packed
2 ounces Mozzarella cheese grated, about 1 cup loosely packed
2 ounces Monterey Jack cheese grated, about 1 cup loosely packed
1 ounce 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.
1 12-oz. can evaporated milk, 1½ tsp cornstarch, ¼ cup cream cheese, 1 cup sour cream
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.
2 ounces sharp cheddar cheese, 2 ounces Mozzarella cheese, 2 ounces Monterey Jack cheese, 1 ounce Swiss cheese, ½ cup diced tomatoes with green chiles, 2 tbsp canned diced jalapeno peppers, 1 tsp fresh lime juice, 1 tsp chili powder, ½ tsp salt, ½ tsp EACH ground cumin, onion powder, garlic powder, ground black pepper, ¼ tsp EACH smoked paprika, cayenne pepper
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

Notes & Tips

Cheese
For the smoothest queso, buy block cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that can prevent the dip from melting smoothly. This recipe uses a blend of cheeses to create the best balance of flavor and creaminess. If you prefer to simplify, sharp cheddar and mozzarella make an excellent combination.

Add-Ins
Feel free to adjust the diced tomatoes, green chiles, or jalapeños to taste. The amounts in this recipe add flavor and texture without overpowering the cheese. Keep the cheese as the star for the creamiest, most balanced queso.

Reheating
Queso blanco reheats well as long as you avoid boiling it. For the microwave, cover the dish and heat at power level 6 in 30-second intervals, stirring between each, until warm. For best results, reheat gently on the stovetop over medium-low heat, stirring occasionally until smooth and ready to serve.

Nutrition