Amazing Queso Blanco Dip
by Sommer Collier — last updated on Dec 30, 2024 
The Best Queso Blanco (White Cheese Dip) – This simple 7-ingredient White Queso recipe is easy to make in only 15 minutes, and will have you dipping and smiling in no time. Add a margarita, and you’re all set!
Why We Love This Easy Queso Blanco Dip Recipe
This Mexican Queso Blanco Dip is not the first queso cheese dip recipe we’ve ever posted here… In fact, we have a couple that are very popular, like our fabulous 3-Ingredient Beer Cheese Dip and Smoky Queso recipes.
I mean, seriously – how could you not be in love with just about any rich and cheesy dip that makes you want to dive right in? And this white cheese dip is perfect to add to the lineup as a recipe that is simple but fiery, with a retro flair reminiscent of classic Tex Mex restaurants.
Now, technically queso blanco just means “white cheese” in Spanish. Here we’re using a simple white American cheese, which has the amazing ability to melt into smooth creamy ribbons of edible bliss. So while this recipe is not at all authentic Mexican cuisine, it is ridiculously delicious and super scoopable!
Ingredients You Need
- White American cheese – or white Velveeta
- Chopped green chiles – your choice of mild, medium, or spicy
- Milk – whole milk is best for the most rich flavor
- Pickled jalapeños – store bought or homemade pickled jalapeños
- Onion – diced
- Butter – unsalted
- Cumin – a bit of this dry spice adds lots of BIG flavor
How to Make the Most Amazing White Queso 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.
- Serve. Turn off the heat when the cheese is almost as thick as you’d like. Once removed from the heat, the dip will begin to thicken quickly as it cools. Serve immediately or transfer to a crock pot to keep warm.
Get the Complete (Printable!) Queso Blanco Dip Recipe Below. Enjoy!
Recipe Variations
- Spicy – The pickled jalapenos add a little heat. However, you can use mild, medium, or hot green chiles in this recipe to alter the spice to your liking. For even more spiciness consider drizzling some red hot chili sauce into the homemade queso blanco dip!
- Tomatoes – Swap the green chilies with a can of Rotel, which includes chiles and diced tomatoes.
- Chorizo – Give the white cheese dip a meaty bite by adding cooked chorizo (spicy Mexican sausage), cooked mild pork sausage, taco meat made with ground beef or ground turkey, or cooked and crumbled bacon to the dip before serving.
- Fresh flavor – You can also stir in some pico de gallo or other salsa, or sprinkle on some chopped cilantro, for a pop of fresh flavor to balance the rich cheesiness.
Serving Suggestions
This creamy, gooey, hot and cheesy dip practically demands to be scooped up with crunchy corn tortilla chips. It is even fabulous with soft or crunchy pretzels, veggie chips, or any of your favorite dippers.
Or serve queso blanco with fresh cut veggies for a more low carb option! It goes great with cut carrot sticks, celery sticks, slices of bell peppers, cauliflower and broccoli, or any hearty veg.
It’s also a delicious and decadent melty cheese to add onto all kinds of dishes! Use homemade white queso to make loaded nachos, pour some over steamed broccoli or other vegetables, drizzle it onto hot dogs, or enjoy as a sauce for nearly any savory recipe!
And don’t forget the margaritas to get that full fun vibe like your favorite Mexican restaurant!
Frequently Asked Questions
Yes! Whether you use American cheese or Velveeta, it is totally gluten free.
Yes, as-is this easy queso blanco recipe is vegetarian. However, in the photos here I’ve added cooked crumbled chorizo sausage, which is not vegetarian.
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.
Yes! You can reheat it on the stovetop or in the microwave.
Homemade white cheese dip will keep well for up to 3 days in the refrigerator. Be sure to let the queso cool completely before transferring to an airtight container and placing in the fridge.
Looking for More Delicious Dip Recipes? Be Sure to Also Try:
- 3-Ingredient Magic Taco Dip
- Smoked Cream Cheese
- Mexican Corn Dip
- Mango Guacamole
- Smoked Salmon Dip
- Best Homemade Tomato Salsa
- Creamy Avocado Salsa Verde
- Check out ALL our Mexican Inspired Recipes!
Get the Complete (Printable!) Queso Blanco Dip Recipe Below. Enjoy!
Amazing Queso Blanco Dip
Video
Ingredients
- 1 1/2 pounds white American cheese (or Queso Blanco Velveeta)
- 9 ounce chopped green chiles (2 – 4.5 ounce cans)
- 1 cup whole milk
- 1/4 cup pickled jalapenos, chopped
- 1/4 cup diced onion
- 1 tablespoon butter
- 1/2 teaspoon ground cumin
Optional Toppings:
- Cooked chorizo
- Corn
- Black beans
- Pico de gallo
- Fresh chopped cilantro
- Hot sauce
Instructions
- 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.
Topped w/Chorizo? Would it work w/Chorizo mixed into the cheese? I’m addicted to both lol, only recently discovered Chorizo, sadly! Found so many great uses for it!! I need to share some of my fast, easy add to’s!!
Hi Cindy,
Absolutely! You can mix the chorizo in while you are melting the cheese.
It looks yummy. Do you think I could make it with Pepper Jack slices? Will they melt as well? Thanks.
Hi Subha,
This is a recipe that really does benefit from (cheaper) American-style cheese because of its melted texture. You can add some crushed red pepper to it (to spice it up) if you like.
I am looking to make this and bring it into work. Id like to keep it warm in the Crock-Pot for several hours after making it. Do you think the consistency will stay okay? Should I rotate between low and warm or just stay on warm? Looks great and I really want to make it happen!
I’m an idiot and didn’t read the full instructions. I see you said warm up to 8 hours. Perfect. Everyone is going to be so happy!
Everyone raved over this dip! It’s definitely going on repeat!
Just in time for the most delicious Mexican dip ever. I made it this afternoon and it disappeared in 15 minutes! SO GOOD!
This was SO good! A huge hit at our game day!
The best cheese dip ever!
We licked the bowl clean!
I could eat an unhealthy amount of this. YUM!
This queso is positively addictive! We love it!
Oh my favorite! Love a good cheese dip.
I love Queso Blanco, and can’t wait to try this!