This creamy Queso Blanco Dip with jalapenos and green chiles combines the smooth, velvety texture of white American and quesadilla cheeses with the perfect amount of spice from peppers and green chiles.
Craving more Mexican inspired dips? Try our Fire Roasted Salsa, Chipotle's Corn Salsa Copycat Recipe or our Fresh Restaurant Style Guacamole with (or without) Cilantro.
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Queso Blanco, or "white cheese" in Spanish, is a staple in Mexican cuisine, known for its creamy texture and rich flavor. Traditionally served as a dip, this dish combines the smoothness of white American cheese and quesadilla cheese with the kick of jalapenos and green chiles.
Why We Love This Recipe
- Deliciously Creamy: The blend of white American cheese and quesadilla cheese creates a velvety smooth dip.
- Perfectly Spicy: Just the right amount of jalapenos and green chiles for a flavorful kick.
- Quick and Easy: Ready in just 20 minutes, making it ideal for busy weeknights.
- Versatile: Great for parties, family gatherings, or a casual snack with tortilla chips.
Queso Blanco Dip Ingredients
- White American Cheese: Melts smoothly and provides a rich, creamy base.
- Quesadilla Cheese: Adds a subtle tang and extra creaminess.
- Heavy Cream: Ensures a luscious, smooth consistency.
- Green Chiles: Mildly spicy and adds a burst of flavor.
- Pickled Jalapeno Peppers: Brings a tangy heat to the dip.
- Ground Cumin: Adds a warm, earthy undertone.
- Garlic Powder: Enhances the savory flavor.
- Sodium Citrate: Helps achieve a smooth, creamy texture by preventing the cheese from clumping.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- White American Cheese: Use Monterey Jack for a different flavor.
- Quesadilla Cheese: Substitute with cheddar or Colby Jack.
- Heavy Cream: Replace with evaporated milk or half-and-half for a lighter version.
- Diet: Use reduced-fat cheeses and low-fat cream for a lighter version.
- Flavor: Add cooked chorizo or ground beef for a meaty twist.
How to Make White Queso Dip
STEP ONE: Prepare the Base
In a medium saucepan over medium heat, combine the heavy cream and sodium citrate. Stir until the sodium citrate is completely dissolved.
STEP TWO: Add the Cheeses
Add the white American cheese and quesadilla cheese to the saucepan. Cook, stirring frequently, until the cheeses are completely melted and smooth.
STEP THREE: Add the Flavor
Stir in the green chiles, diced pickled jalapeno peppers, ground cumin, garlic powder, and salt. Continue to cook for another 2-3 minutes, stirring occasionally, until well combined and heated through.
STEP FOUR: Serve the Dip
Remove from heat and transfer the queso to a serving bowl. Garnish with fresh chopped cilantro, if desired. Serve immediately with tortilla chips.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Freshly grate the cheese so it melts better.
✔️ DO Adjust the amount of jalapenos to suit your taste.
✔️ DO Queso dip is best served hot and fresh.
❌ DO NOT Use pre-shredded cheese.
Storage
Store any leftover queso dip in an airtight container in the refrigerator for up to 3 days. This dish is not freezer-friendly. Reheat gently on the stove or in the microwave, stirring frequently to maintain a smooth consistency.
Recipe FAQs
Queso blanco typically refers to a white cheese dip made with white American cheese or other white cheeses, while queso dip can be made with various types of cheese and may include additional ingredients like tomatoes, peppers, and spices.
A: Yes, you can make queso blanco dip in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 2-3 hours, stirring occasionally until the cheese is melted and the dip is smooth.
A: To prevent queso blanco dip from getting grainy, make sure to melt the cheese slowly over medium heat and stir constantly. Adding a small amount of sodium citrate or cornstarch can also help maintain a smooth, creamy texture.
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📖 Recipe
Creamy Queso Blanco Dip
Equipment
- Medium saucepan
- Stirring spoon
- Measuring cups and spoons
- Serving Bowl
Ingredients
- ¼ pound (4 ounces) white American cheese cubed
- ¼ pound (4 ounces) quesadilla cheese shredded
- ¼ cup heavy cream
- 4 ounces green chilies diced
- 2-3 ounces pickled jalapeño peppers diced
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ½ teaspoon sodium citrate
- salt to taste
- fresh cilantro chopped (optional for garnish)
- tortilla chips for serving
Instructions
- In a medium saucepan over medium heat, combine the heavy cream and sodium citrate. Stir until the sodium citrate is completely dissolved.
- Add the white American cheese and quesadilla cheese to the saucepan. Cook, stirring frequently, until the cheeses are completely melted and smooth.
- Stir in the green chilies, diced pickled jalapeño peppers, ground cumin, garlic powder, and salt. Continue to cook for another 2-3 minutes, stirring occasionally, until well combined and heated through.
- Remove from heat and transfer the queso to a serving bowl. Garnish with fresh chopped cilantro, if desired. Serve immediately with tortilla chips.
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Notes
- White American Cheese: Use Monterey Jack for a different flavor.
- Quesadilla Cheese: Substitute with cheddar or Colby Jack.
- Heavy Cream: Replace with evaporated milk or half-and-half for a lighter version.
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