Creamy Queso Blanco Dip
Creamy Queso Blanco Dip is a smooth, party-ready dip that comes together quickly on the stovetop using white American cheese, Oaxaca cheese, and a simple low-heat melting method that keeps everything glossy and scoopable. This queso blanco recipe uses heavy cream, green chiles, fresh jalapeño, and sodium citrate to create a rich, stable cheese dip that’s perfect for tortilla chips, nachos, or drizzling over tacos without breaking or turning grainy.
Servings: 6
Calories: 446kcal
Equipment
- Medium saucepan
- Whisk
- Silicone spatula or wooden spoon
- Measuring cups and spoons
- Chef’s knife and cutting board
Ingredients
- ½ pound white American cheese diced into small cubes
- 12 ounces Oaxaca cheese shredded
- ¾ cup heavy cream warmed
- 1 teaspoon Food grade sodium citrate
- 1 jalapeño finely minced (seeded for mild heat, seeds retained for spicier queso)
- 1 (4-ounce) can diced green chiles, well drained
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon onion powder
- salt to taste
- ¼ cup jalapeño brine or milk plus more as needed for consistency
- smoked paprika, jalapeño, and green onion, for garnish (optional)
Instructions
- Add the warm heavy cream and sodium citrate to a medium saucepan set over low heat. Whisk continuously for 30 to 45 seconds, until the sodium citrate is fully dissolved. The mixture should be steaming but not bubbling.
- Add the white American cheese to the saucepan and stir constantly until fully melted and smooth. Add the Oaxaca cheese a handful at a time, stirring gently after each addition until completely incorporated before adding more. Maintain low heat to prevent the cheese from breaking.
- Stir in the garlic powder, cumin, and onion powder. Add the minced jalapeño and drained green chiles, stirring to combine. Let the queso warm gently for 1 to 2 minutes to allow the flavors to blend.
- Taste and season with salt as needed. Adjust the consistency by stirring in jalapeño brine or milk, one tablespoon at a time, until the queso reaches your desired thickness. Garnish with smoked paprika if using, and serve warm.
Video
Notes
Cooking Notes
This queso is naturally creamy with a cheese pull from the Oaxaca, which is expected and intentional. Keep the heat low and stir gently to maintain a smooth texture. If the queso tightens as it sits, a small splash of warm cream or milk brings it right back.
Tips for Best Results
- Keep the heat low: Gentle heat prevents the cheese from tightening or becoming stringy as it melts.
- Add cheese gradually: Stir in the Oaxaca a handful at a time so it melts evenly and stays creamy.
- Stir, don’t whip: Slow, gentle stirring keeps the queso smooth without encouraging excess stretch.
- Adjust at the end: Add warm milk or jalapeño brine only after the cheese is fully melted to fine-tune the consistency.
Nutrition
Calories: 446kcal | Carbohydrates: 5g | Protein: 20g | Fat: 39g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 1189mg | Potassium: 88mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 1mg | Calcium: 447mg | Iron: 0.4mg
