This easy Queso Blanco recipe is perfect for dipping! Extra delicious and made with real ingredients for the best flavor imaginable! This delectable cheesy dip is better than what you order at your favorite Mexican restaurant! The perfect appetizer to serve on game day or at your next get together. Love cheese dips? Make sure to try my Baked Bacon Cheese Dip and Baked Crab Dip!
Best Queso Recipe
There is no appetizer more loved than a dip. It’s the one appetizer than guests flock to more than others at parties and family gatherings.
I have been known to order queso at every single Mexican restaurant I go to. I simply cannot resist it’s cheesy goodness! The good news is that restaurant style queso blanco is super easy to make at home!
There is just nothing better than a big bowl of Queso Blanco! It’s cheesy goodness is unmatched.
Easy Queso Recipe
You won’t believe how quick and easy this queso blanco recipe is to make at home. Once you’ve had this homemade white queso dip, you will never go back to the store bought version.
This easy white cheese dip is made in a few simple steps and can be customized to suit your preferences so easily!
You can also try my slow cooker queso blanco too!
What To Serve With Queso Blanco
I’m good with queso and a bag of tortilla chips but don’t let that stop you from going all out. Check out these favorites:
- Pico de Gallo
- Chicken Enchilada Soup
- Spicy Blackened Shrimp Skillet Nachos
- Baked Beef Flautas
- Crock Pot Pinto Beans
- Homemade Tortillas
- Mexican Rice
- Slow Cooker Refried Beans
- Sheet Pan Shrimp Fajitas
- Homemade Flour Tortilla Chips
- Pineapple Margarita – Classic or Frozen!
Queso Blanco Ingredients
This simple white queso dip is made with just a handful of ingredients and whips up so quickly. I’m including directions for adding roasted poblanos to the recipe below but that’s entirely optional. You can find the full, printable recipe at the end of this post. Let’s see what you’ll need:
- butter – you’ll just need a couple tablespoons for the roux
- all-purpose flour –
- whole milk – whole milk really works best but you can try low-fat milk (2%) or even evaporated milk if that’s what you have on hand.
- white American cheese – you can find this at the deli counter, sliced or block cheese is fine.
- mozzarella cheese – melts up so beautifully in this queso recipe.
- garlic powder (or granulated garlic), chili powder, onion powder, and ground cumin – for additional flavor. Use as much or little as you want to add flavor to this queso.
- poblano peppers – 2 of these will do the trick.
- olive oil – helps the peppers roast up nicely.
Pepper Possibilities (Poblano, Green Chiles, Jalapenos)
This recipe is very versatile in that you can use your favorite peppers! I’m including directions for roasted poblanos – because poblanos are my VERY favorite pepper. But to make this white queso recipe even easier, here are some other options:
- diced green chiles – you’ll want to use anywhere from a couple tablespoons to an entire 4 oz can, drained of the excess liquid.
- jarred or canned jalapenos – I like to add these in addition to the green chiles for a little bit of spice but it’s up to you. A couple tablespoons of finely diced jalapenos adds a nice kick.
- omit – this easy queso recipe is delicoius on it’s own – you don’t need to add any peppers if you don’t want to.
How To Make Queso Blanco
Making queso is really done in a few simple steps. Let’s take a quick look here and you can, as always, find the full, printable recipe in the recipe card at the end of this post:
- Make the roux. Melt butter in a medium to large sauce pan. Whisk in the flour and continue whisking for one full minute.
- Add milk. Whisk in the milk and continue cooking over medium heat, stirring frequently, until thickened and no lumps remain, about 4 to 6 minutes.
- Stir in cheese. Reduce the heat to low and gradually stir in the mozzarella and white cheddar cheese in small amounts until fully melted. Make sure to continuously stir so the cheese melts smoothly.
- Season. Stir in the garlic powder, onion powder, chili powder, and ground cumin. Stir in half of the roasted poblanos (or green chiles or jalapenos).
- Serve. Transfer queso to a serving dish or small slow cooker and top with remaining chopped peppers. Serve warm.
How To Make Roasted Poblanos (Do this first if using!)
- Roast. Brush the poblanos with olive oil and place on prepared baking sheet. Bake until the skin becomes black and blistered, turning peppers after about 8 minutes.
- Remove skins and prep. Remove from the oven and place in a glass bowl and cover with plastic wrap. Let sit for about 10 minutes. Use a paper towel to help peel off the charred skin from the peppers. Remove the stem and seeds and finely dice. Set aside.
Trish’s Tips and Tricks
- Transfer to a small slow cooker after making to keep warm. This queso thickens as it cools so to keep it a “dippable” consistency, you want to keep it warm. Remember to stir occasionally.
- Don’t buy preshredded cheese for best results. They tend to make the queso dip grainy or lumpy.
- Try some of the variations below to mix things up. I always recommend making the queso as written the first time but then branch out and try some of the other options.
Variations To Try
- Instead of poblanos, simply use a can of green chiles and a few canned jalapenos diced for a bit of heat.
- Try adding in a diced tomato or stir in some pico de gallo.
- Add cooked chorizo or hamburger meat!
- Stir in a teaspoon or two of taco seasoning instead of the seasonings listed in the recipe card.
White Cheese Dip FAQs
Store any leftover queso in an airtight container in the fridge. It will keep for 3 to 4 days. Reheat on medium power in the microwave in 15 to 30 second increments, adding additional milk if it seems too thick.
You sure can! Just follow the reheating instructions above or place in a small crockpot on warm, stirring occasionally and adding additional milk if needed.
If your queso has a grainy texture, it could be a few reasons. It may have been brought to too high of a heat. Make sure it doesn’t boil.
Another common problem is using pre shredded cheese – the kind you find in a bag at the store. This prevents the cheese from melting well and should be avoided.
I find this at the deli counter at my local grocery store. You can get it as a block or sliced. Either way is fine.
More Appetizer Favorites
- Pico de Gallo
- Turkey Cranberry Pinwheels
- Best Ever Charcuterie Board
- Twice Baked Potatoes
- Cocktail Meatballs
- The BEST Crab Melt
How To Make Queso Blanco
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup white american cheese
- 1 cup mozzarella cheese
- ¾ teaspoon garlic powder or granulated garlic
- 1/4 teaspoon onion powder optional
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 2 poblano peppers or use a 4 oz can diced green chiles or jarred/canned jalapenos
- 2 tablespoons olive oil
- chopped cilantro, green chiles, diced poblanos, jalapenos
- Melt butter in a medium to large sauce pan over medium heat. Whisk in the flour and continue whisking for one full minute. The roux will start to bubble and thicken.
- Whisk in the milk and continue cooking over medium heat, stirring frequently, until thickened and no lumps remain, about 4 to 6 minutes.
- Once the mixture has thickened enough that it can coat the back of a spoon, reduce the heat to low and gradually stir in the mozzarella and white cheddar cheese in small amounts until fully melted. Make sure to continuously stir so the cheese melts smoothly.
- Stir in the garlic powder, onion powder, chili powder, and ground cumin. Stir in half of the roasted poblanos (or green chiles or jalapenos).
- Transfer queso to a serving dish or small slow cooker and top with remaining chopped peppers. Serve warm.
- Store any leftover queso in an airtight container in the fridge for up to three days.
Roasted Poblanos (Do this first if using!)
- Preheat oven to 400°F. Line a small baking sheet with foil or parchment and set aside.
- Brush the poblanos with olive oil and place on prepared baking sheet.
- Bake until the skin becomes black and blistered, turning peppers after about 8 minutes.
- Remove from the oven and place the charred peppers into a glass bowl and cover with plastic wrap. Let sit for about 10 minutes. Use a paper towel to help peel off the charred skin from the peppers. Remove the stem and seeds and finely dice. Set aside.
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