Print

Queso Blanco Dip

Creamy homemade queso blanco dip in a rustic ceramic bowl with tortilla chips.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This queso blanco dip is a celebration of simple ingredients creating a velvety, stable, and utterly addictive centerpiece. It delivers restaurant-style creaminess that holds up from the first scoop to the last, making it the perfect partner for crunchy tortilla chips or veggies. A low-effort, high-reward recipe ready in under 30 minutes.

Ingredients

Scale
  • 1 tablespoon unsalted butter
  • 1 small white onion, finely diced (about 1/2 cup)
  • 1-2 jalapeños, seeds and ribs removed, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 cup half-and-half
  • 8 ounces white American cheese, torn or cubed
  • 4 ounces Monterey Jack cheese, freshly grated
  • 4 ounces pepper jack cheese, freshly grated
  • 1/4 cup finely chopped cilantro, plus more for garnish
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper

Instructions

  1. Sauté the aromatics. In a medium saucepan over medium heat, melt the butter. Add the diced onion and jalapeño. Cook, stirring occasionally, until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Create the roux. Sprinkle the flour over the cooked vegetables. Stir constantly for about 1 minute to cook out the raw flour taste.
  3. Whisk in the liquids. Slowly pour in the milk and half-and-half while whisking continuously. Keep whisking until the mixture is smooth and begins to thicken slightly, about 3-4 minutes. It should coat the back of a spoon.
  4. Melt the cheeses. Reduce the heat to low. Add the cubed white American cheese, stirring until completely melted and smooth. Gradually add the grated Monterey Jack and pepper jack cheeses, a handful at a time, stirring until each addition is fully incorporated before adding the next.
  5. Season and finish. Once all cheese is melted and the dip is smooth, stir in the cumin, salt, and chopped cilantro. Taste and adjust seasoning with more salt or pepper as needed. If the dip is too thick, whisk in an extra tablespoon or two of milk. Serve immediately.

Notes

For a smooth texture, always grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Control the heat level by adjusting the jalapeños; for a milder dip, use only Monterey Jack and omit the pepper jack. Reheat leftovers gently on the stovetop over low heat with a splash of milk.

Nutrition

Find it online: https://www.stacksipsnack.com/queso-blanco-dip/