I’m a Texas girl and let me tell you there isn’t anything more Texan than Queso. It goes on pretty much anything. The only other thing you can really say that about is Ranch. What’s even better than “regular queso” is white queso or queso blanco dip. I want to share with you today the best queso recipe I have come across.
Cheese dips of any kind can be tricky because cheese doesn’t really want to stay melted and when it is melted, it doesn’t necessarily want to stay smooth. There are more queso blanco recipes on the internet than you could ever dream of trying. Try, try until you find the one that hits the spot but hopefully this one will be a favorite!
Don’t fret my friends as always I will have a printable version of the recipe to save you time further down below!
Queso Blanco Dip
Ingredients:
1 lb. white American cheese
3 tbsp. milk
1 tbsp. butter
1 -8oz. cream cheese
1 -4 oz. chopped green chiles, drained
2 tbsp. fresh cilantro
¼ tbsp. fresh chopped jalapenos
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
Instructions:
Cube American cheese
Put cheese, milk, butter, and cream cheese into a pan and begin melting together over med/low heat
Once everything is melted and smooth add remaining ingredients
Incorporate everything fully then serve immediately or transfer to a crock pot set on low to keep hot
Tips:
Keep additional milk nearby to thin the cheese mixture if necessary
Cut back or remove jalapenos to reduce heat
Serve with warm flour tortillas, corn chips, or fresh vegetables
Please note: In the pictures, I used a premade jalapeno paste when I made this recipe. It gave the dip a yellow color. Making it look more like traditional queso. I highly suggest using fresh chopped jalapenos. While it was yummy, the jalapeno flavor was almost non-existent and it definitely altered the color. You live, and you learn! I hope to remake this soon, and if I do, I will update the pictures.
Here’s the printable I promised!
A simple variation on a favorite. If you love queso, then you have to try this easy recipe.
- 1 lb. White American Cheese
- 3 Tbsp. Milk
- 1 Tbsp. Butter
- 1-8 oz. Cream Cheese
- 1-4 oz. Chopped Green Chiles drained
- 2 Tbsp. Fresh Cilantro
- 1/4 Tbsp. Fresh Chopped Jalapenos
- 1 tsp. Cumin
- 1 tsp. Chili Powder
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
-
Cube cheese
-
Put cheese, milk, butter, and cream cheese into a pan and begin melting together over med/low heat
-
Once everything is melted and smooth, add remaining ingredients
-
Incorporate everything fully then serve immediately or transfer to a crock pot set to low to keep hot
Tips:
- Keep additional milk nearby to thin the cheese mixture if necessary
- Cut back or remove jalapenos to reduce heat
- Serve with warm flour tortillas, corn chips, or fresh vegetables
