I finally perfected the BEST Queso Blanco Dip and share my Best Homemade Queso technique that relies on one surprising ingredient.

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I’ve chased melty cheese dreams for years and this Queso Blanco finally stops me from testing any other recipe. It melts silky, with a bright kick when I add chopped jalapeños or a can of diced green chiles, and the base of white American cheese or white Velveeta makes it weirdly addicting.

People ask if it’s a How To Make Mexican Restaurant Queso secret and I just smile because the texture is the trick, not some fancy ingredient. I bring this to Game Day Easy Appetizers every time and it vanishes before the commercials end, trust me youll want to hide the bowl.

Ingredients

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White American cheese: Super melty and salty, high in fat and calcium, not very lean.
Monterey Jack cheese: Mild, creamy, gives stretch and cheesy flavor, some protein and calcium.
Cream cheese: Adds silky richness, boosts creaminess, higher in fat than cottage cheese.
Jalapeños or green chiles: Bring heat and brightness, add vitamin C, seeds make it spicier.
Rotel tomatoes with chiles: Tomatoes add acidity and fresh flavor, helps cut richness, small fiber boost.
Onion and garlic: Build savory depth, give sweetness when cooked, offer antioxidants like quercetin.
Whole milk and heavy cream: Create smooth texture, add calories and fat, makes dip luxuriously rich.
Cilantro and lime: Bright herb and citrus combo, freshens heavy cheese, adds zippy acidity.

Ingredient Quantities

1 lb (16 oz) white American cheese, cubed or use white Velveeta if you cant find a block

8 oz Monterey Jack cheese, shredded

4 oz cream cheese, softened (optional for extra creaminess)

1 cup whole milk

1/2 cup heavy cream

2 tbsp unsalted butter

1 small yellow onion, finely chopped

2 jalapeños, seeded and finely chopped or 1 (4.5 oz) can diced green chiles, drained

1 (10 oz) can diced tomatoes with green chiles, drained (Rotel), optional

2 cloves garlic, minced

1/2 tsp ground cumin

1/4 tsp cayenne pepper, optional for heat

1 tsp kosher salt, or to taste

2 tbsp fresh cilantro, chopped

1 tbsp fresh lime juice

How to Make this

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1. Prep everything first: cube the white American cheese or cut Velveeta into small pieces, shred the Monterey Jack, soften the cream cheese if using, finely chop the yellow onion, seed and chop the jalapeños or drain the canned green chiles, drain the Rotel if using, and mince the garlic.

2. Melt the butter in a heavy bottom saucepan over medium heat, add the chopped onion and jalapeños or drained green chiles, and cook until soft and translucent about 4 to 5 minutes.

3. Add the garlic and ground cumin, cook just 30 to 45 seconds until fragrant but dont let it brown.

4. Pour in the whole milk and heavy cream and bring to a bare simmer, then immediately reduce to low heat. Do not let the dairy boil or the cheese will get grainy.

5. Add the American cheese and Monterey Jack in small handfuls, stirring constantly until each addition melts into a smooth sauce. Stir in the cream cheese last if using, it makes the dip extra silky.

6. If the dip looks grainy or separated, turn the heat down and whisk vigorously, or remove from heat and blend briefly with an immersion blender to smooth it out.

7. Stir in the drained Rotel now if using, add cayenne if you want heat, and season with the kosher salt. Taste and adjust salt or cayenne as needed.

8. If the queso is too thick add a splash more milk or cream until you like the consistency, if too thin simmer gently while stirring to thicken.

9. Remove from heat and finish with the chopped fresh cilantro and the lime juice, stir and serve warm. To keep it melty set it in a slow cooker on low or over a bowl of warm water, and stir every so often.

Equipment Needed

1. Heavy-bottomed saucepan (2 to 3 qt)
2. Wooden spoon or silicone spatula for stirring and scraping
3. Whisk (for smoothing out any graininess)
4. Chef’s knife (for onions, jalapeños)
5. Cutting board
6. Measuring cups and spoons
7. Box grater or large-holed shredder for the Monterey Jack
8. Immersion blender (optional, if the queso gets grainy)
9. Can opener plus a fine-mesh strainer or small colander to drain Rotel and canned chiles

FAQ

Can I use white Velveeta instead of the block American cheese? Yes, Velveeta works great and gives an ultra smooth dip, just use about the same weight; you might need a little less milk since Velveeta melts super creamy. If you want more real-cheese flavor mix in extra Monterey Jack or a splash of lime.

How do I reheat queso without it separating or getting grainy? Reheat gently over low heat, whisking and adding a few tablespoons of milk or cream as needed. You can also use a double boiler or microwave in short 20 second bursts, stirring in between. Hot and fast makes it break, so go slow.

Can I make the queso ahead of time and store it? Yes, cool and store in an airtight container in the fridge for up to 3 to 4 days. Reheat slowly with a little milk. You can freeze it but texture may change, thaw overnight in the fridge then warm gently.

How do I control the heat level? For milder dip remove jalapeño seeds and membranes or just use canned green chiles. Want more kick, leave some seeds in, add extra cayenne or a splash of hot sauce. Always taste and adjust at the end, you can always add more heat but you cant take it away.

My queso is too thick or too thin, how do I fix it? Too thick: stir in warm milk or cream a little at a time until it loosens. Too thin: simmer gently to reduce, or stir in more shredded Monterey Jack or a small spoon of cream cheese to firm it up. A tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) cooked briefly will also thicken.

Can I keep queso in a slow cooker for a party? Yes, use the low setting and stir every 20 to 30 minutes, add a splash of milk if it gets too stiff. Keep it covered when not serving. Dont leave unattended for long periods, and stir before serving to keep it smooth.

The BEST Queso Blanco Dip Recipe Substitutions and Variations

White American cheese -> white Velveeta works exactly the same for melt, or use mild white cheddar plus 1-2 tbsp milk to help it smooth out. Cheddar gives more flavor but can get a little grainy if you don’t add enough cream.
Monterey Jack -> swap for Pepper Jack if you want a little kick, or Colby/Oaxaca for similar melt and milder flavor. Pepper Jack will change the heat profile, so use less if you don’t want it spicy.
Whole milk + heavy cream -> replace both with about 1 1/4 cups half and half for an easy one-bowl swap. If you want slightly lighter but still creamy, evaporated milk can work too.
Jalapeños or canned green chiles -> use serrano peppers for more heat, or poblano for milder, smoky flavor. If fresh peppers are scarce, an extra 1/4 cup drained canned green chiles is an easy stand-in.

Pro Tips

– Cut and shred smart: cube or shred the cheeses small and let them sit at room temp for 20 minutes before melting. Pre-shredded cheese often has anti clumping stuff on it that makes the sauce grainy, so fresh shred is worth it.

– Stabilize the sauce: whisk 1 teaspoon cornstarch into 1 to 2 tablespoons of the milk until smooth, stir that into the warm milk before adding cheese. It helps keep the queso silky instead of separating when you heat it again. (Cream cheese helps too, but the slurry is insurance.)

– Keep acid and extra salt till the end: add lime juice and adjust salt only after the cheese is fully melted. Acid or too much salt too early can make the dairy seize up, so taste last and then brighten it.

– Serve and hold smart: warm your chips slightly in the oven so they dont cool the dip on contact, and keep the queso in a small slow cooker or in a heatproof bowl over a pan of hot water to stay smooth. If it starts to get lumpy, a quick blitz with an immersion blender fixes it fast.

The BEST Queso Blanco Dip Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I finally perfected the BEST Queso Blanco Dip and share my Best Homemade Queso technique that relies on one surprising ingredient.

Servings

servings

Calories

464

kcal

Equipment: 1. Heavy-bottomed saucepan (2 to 3 qt)
2. Wooden spoon or silicone spatula for stirring and scraping
3. Whisk (for smoothing out any graininess)
4. Chef’s knife (for onions, jalapeños)
5. Cutting board
6. Measuring cups and spoons
7. Box grater or large-holed shredder for the Monterey Jack
8. Immersion blender (optional, if the queso gets grainy)
9. Can opener plus a fine-mesh strainer or small colander to drain Rotel and canned chiles

Ingredients

1 lb (16 oz) white American cheese, cubed or use white Velveeta if you cant find a block
8 oz Monterey Jack cheese, shredded
4 oz cream cheese, softened (optional for extra creaminess)
1 cup whole milk
1/2 cup heavy cream
2 tbsp unsalted butter
1 small yellow onion, finely chopped
2 jalapeños, seeded and finely chopped or 1 (4.5 oz) can diced green chiles, drained
1 (10 oz) can diced tomatoes with green chiles, drained (Rotel), optional
2 cloves garlic, minced
1/2 tsp ground cumin
1/4 tsp cayenne pepper, optional for heat
1 tsp kosher salt, or to taste
2 tbsp fresh cilantro, chopped
1 tbsp fresh lime juice

Directions

Prep everything first: cube the white American cheese or cut Velveeta into small pieces, shred the Monterey Jack, soften the cream cheese if using, finely chop the yellow onion, seed and chop the jalapeños or drain the canned green chiles, drain the Rotel if using, and mince the garlic.
Melt the butter in a heavy bottom saucepan over medium heat, add the chopped onion and jalapeños or drained green chiles, and cook until soft and translucent about 4 to 5 minutes.
Add the garlic and ground cumin, cook just 30 to 45 seconds until fragrant but dont let it brown.
Pour in the whole milk and heavy cream and bring to a bare simmer, then immediately reduce to low heat. Do not let the dairy boil or the cheese will get grainy.
Add the American cheese and Monterey Jack in small handfuls, stirring constantly until each addition melts into a smooth sauce. Stir in the cream cheese last if using, it makes the dip extra silky.
If the dip looks grainy or separated, turn the heat down and whisk vigorously, or remove from heat and blend briefly with an immersion blender to smooth it out.
Stir in the drained Rotel now if using, add cayenne if you want heat, and season with the kosher salt. Taste and adjust salt or cayenne as needed.
If the queso is too thick add a splash more milk or cream until you like the consistency, if too thin simmer gently while stirring to thicken.
Remove from heat and finish with the chopped fresh cilantro and the lime juice, stir and serve warm. To keep it melty set it in a slow cooker on low or over a bowl of warm water, and stir every so often.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.