Amazing Queso Blanco Dip
Who doesn’t love a big pot of hot molten cheese, laced with spice?
If you don’t, we can’t be friends.
However, I’m guessing you found this post because you do love cheese with a grand passion and are looking for just the right cheese dip to serve this weekend.
Am I right?!
Queso Blanco Dip Recipe
This is not the first queso (cheese dip) recipe we’ve ever posted here on A Spicy Perspective.
In fact we have a couple others that are very popular.
This isn’t even the first white cheese dip we’ve shared.
However, the other white queso recipe is more of a beer cheese dip. So today I thought we’d get all old school on the queso and make it like grandma used to do it.
So let’s clear up a few things first…
What is Queso Blanco?
Ok, so technically queso blanco just means “white cheese” in Spanish.
Although I have no issue with gnawing on a slab of cheese in any color, it’s even better when you melt it down and add in some goodies.
However, if you go to buy queso blanco at the grocery store, more than likely you are going to come home with a wheel of crumbly queso fresco… Which doesn’t melt very well.
You might also find a cheese called queso quesadilla. This is actually not a true Mexican cheese. It’s essentially white American cheese packages in a Mexican wrapper. Yet it does make fabulous queso blanco dip!
It’s true, most white queso dips are made with highly processed American-style cheeses…. Even Velveeta, God forbid.
So Is It Really Mexican Cheese Dip?
Yet, don’t let the American cheese deter you from making queso blanco dip.
There are some shining attributes to classic American cheese. For instance, its ability to melt into smooth creamy ribbons of edible bliss.
Although our other cheese dip recipes do not contain American cheese or Velveeta, we thought it would be good to have a beloved retro standby in the Tex Mex archives.
And I have to say, this recipe is ridiculously delicious, if not authentic Mexican cuisine!
White Queso Dip Recipe Ingredients
Seven ingredients. That’s all you need to make pure liquid gold… I mean liquid blanco.
- White American Cheese (Or White Velveeta… It’s a thing.)
- Butter – Just a little bit to sauté the onions.
- Onions – Diced very fine.
- Chopped Green Chiles – Mild, Medium, or Hot.
- Pickled Jalapenos – To add a touch of twangy heat.
- Ground Cumin – For underlying smoky essence.
- Whole Milk – To thin out the cheese.
How To Make Amazing Queso Blanco Dip
- Sauté. Sizzle the butter, onions, and ground cumin until the onions are soft.
- Dump. Add all the ingredients to the pan.
- Melt. Stir while the cheese melts into all the liquid ingredients.
Get the Full (Printable) Amazing Queso Blanco Dip Recipe Below
White Queso Dip Recipe Q&A
Yes! Whether you use American cheese or Velveeta, it is totally gluten free.
Yes, this recipe is. However, it is not vegan. However, in the photos I added the optional chorizo topping.
Yes! You can reheat it on the stovetop or in the microwave.
If you set the slow cooker on “keep warm” it can sit up to 8 hours. However, if you turn in on low of high heat, eventually it will start to crust on the sides of the crock.
Of course! I like to add toppings or stir-ins like cooked chorizo, pico de gallo, and red chili hot sauce!
More Zesty Mexican Dip Recipes
- Original Smoky Queso Dip
- 3-Ingredient Beer Cheese Dip
- Mango Guacamole
- Best Homemade Tomato Salsa
- Creamy Avocado Salsa Verde
- Check out ALL our Mexican Inspired Recipes!
Amazing Queso Blanco Dip
- Cooked chorizo
- Black beans
- Pico de gallo
- Fresh chopped cilantro
- Hot sauce
- Set a large saute pan over medium heat. Add the butter, diced onions, and ground cumin. Stir and cook the onions for 3-4 minutes to soften.
- Meanwhile, chop the cheese into 1-inch cubes. If using white American cheese from the deli, rip the slices into pieces. Then chop the jalapenos into small pieces.
- Once the onions are softened, add in the cheese, green chiles, milk, and jalapenos. Stir until all the cheese has melted and the queso thickens.
- Once the queso blanco is almost as thick as you like it, turn off the heat. It will continue to thicken as it cools. Serve immediately, or pour into a small crockpot to keep warm.
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