Queso Blanco
Featured Comment
“Yum Yum Yum…best Queso I’ve ever had! Easy to make too! Now that I’m ordering my cheeses in bulk from Azure Standard I’m always looking for great ways to use my healthy cheeses for meatless meals that hubby will eat. This one was a true winner! I loved your picture so much I’m even going to order some organic blue chips for the dipping!!!” ⭐⭐⭐⭐⭐~CraftingNeice
Doesn’t this dip look like the best overflowing cheesy goodness? You don’t have to make your dip literally overflow from the bowl because it’s figuratively overflowing with flavor. And the BEST part is now easy it is to make! It takes me less than 30 minutes start to finish.
Personally, I can never get enough of this cheesy dip (or any cheese dip really) and I definitely don’t wait for any special day to make it. Of course, I make it every Super Bowl and Cinco de Mayo but I also make it all year long. We also enjoy the simple nacho cheese recipe and, of course, my favorite twist on queso is queso blanco with chorizo.
What Is The Best Cheese For Queso Blanco?
My personal favorite combination is Pepper Jack and sharp white cheddar. Pepper Jack provides the spice, the creaminess, and it smooth when melted. Sharp white cheddar has a great flavor for a deeper cheese flavor.
There are a couple more options you can use if you don’t have access to certain cheese or simply want to go another way. Monterrey Jack is a great alternative to Pepper Jack and you can simply add a little extra jalapeno and/or other chili peppers.
White American cheese can be a smooth and silky substitute to white cheddar cheese but the flavor will be quite different. I use it in my Queso Blanco with Chorizo dip and it’s amazing. Cheddar cheese is luckily a very easy cheese to find.
Ingredient Notes:
Important Tips On Ingredients and Making Queso Blanco
- First of all, this is a fast recipe so it’s best to prepare all ingredients before you start to cook.
- It is important to use a block of cheese and grate it yourself. Do not use pre-shredded cheeses because they contain separators and other preservatives that will alter the texture and, with some cheeses, change the way it melts.
- Adjust spice level: I use jalapeno peppers but if you want something spicier, you can add a serrano pepper or a red chili pepper. Remember the most spice is in the pepper’s membrane and seeds, so leave those in or discard according to your spice tolerance.
- Heavy whipping cream: cream will provide the best creaminess and richness to the dip but you can substitute half and half. Do not use anything with less fat.
- To ensure the smooth and creamy queso dip: coat the sauteed veggies with flour evenly and then slowly pour in heavy whipping cream while whisking slowly but continuously (the whole time). Lower the heat to medium-low. Add cheeses one handful at a time, while slowly stirring. Continue stirring with the whisk or a spatula until cheese is all melted and smooth and take off heat.
- Remember to NEVER boil a cheese sauce! It’s best to start cooking over medium heat and then lower the heat to medium-low. You don’t want the cheese mixture to boil or it will scold. The goal it to get it smooth and melted and then take off heat.
- Why Did Cheese Dip Separate? Chances are you overheated, over-cooked, or scalded it! Cheese sauce for queso dips or mac and cheese should me cooked over lower than medium (medium-low) heat so that the cheese melts but does not over-cook or scald. Don’t ever let your cheese sauce boil and it’s best to cook it just until it’s melted and smooth and then take off heat.
Variations and Additions
- Make It More Or Less Spicy: You can make this dip more or less spicy, just the way you like it. Use older jalapenos and leave the membrane and seeds for more spice and add a pinch more cayenne pepper. You can also add a spicier pepper. For less spicy queso dip, use Monterrey Jack cheese instead of Pepper Jack, use younger jalapenos, and omit cayenne pepper.
- Adding Meats: Don’t be afraid to add some meat to this dip! Add some sautéed chorizo sausage, bacon, or taco seasoned beef on top of cooked queso. You can also mix the meat right into the dip.
Storing and Reheating
- If you happen to have some queso dip leftover, make sure to store it in the refrigerator, in an air-tight food storage container. Properly stored, leftover queso should last up to 4 days.
- I do not recommend reheating queso in the microwave! The best way to reheat it is on stove-top or in the oven. You need an even and steady heat. On stove-top, reheat queso over medium-low heat just until heated through. Make sure to stir often. In the oven, reheat it in an oven-safe baking dish or a skillet at 325°F, just until heated through. (Note that reheating in the oven will take longer.)
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Queso Blanco Dip
Ingredients
- 2 Tbsp butter
- 2 Tbsp all purpose flour*
- 1 1/2 cups heavy whipping cream
- 8 oz Pepper Jack cheese block
- 4 oz sharp white cheddar cheese block
- 2 jalapenos
- 1/4 cup diced green onion
- 3 garlic cloves
- 1 large red bell pepper
- Pinch cayenne adjust the hear to your own preference
- Salt
Instructions
- Grate cheeses on the large grater and set aside. Dice jalapenos and discard the seeds. Smash and mince garlic. Dice bell pepper and green onions and set everything aside. (If you want spicier dip, use older jalapenos and leave in membrane and seeds. Use younger jalapenos for less spice and discard white membrane and seeds.)
- Melt butter in a bottom-heavy sauce pot, over medium heat.
- Add diced peppers and garlic and saute until peppers start to soften.
- Sprinkle flour over the top and stir to coat the peppers with flour. Slowly pour in heavy whipping cream while whisking continuously. Stir in salt and cayenne pepper, if using. Keep lowly whisking as the sauce thickens (just a couple of minutes).
- Lower the heat to medium-low. Add cheeses to the pot, one handful at a time, while slowly stirring. Continue stirring with the whisk until cheese is all melted and smooth. Take off heat.
- Stir in green onions and serve right away with your favorite tortilla chips.
Storing:
- If you happen to have some queso dip leftover, make sure to store it in the refrigerator, in an air-tight food storage container. Properly stored, leftover queso should last up to 4 days.
Reheating:
- I do not recommend reheating queso in the microwave! The best way to reheat it is on stove-top or in the oven. On stove-top, reheat queso over medium-low heat just until heated through. Make sure to stir often. In the oven, reheat it in an oven-safe baking dish or a skillet at 325°, just until heated through. (Note that reheating in the oven will take longer.)
Video
Notes
- Use block cheese – block cheese is always best for cheesy sauces, cheese dips, and queso. Pre-shredded cheese is usually coated in cornstarch and separators, which won’t give you as smooth result as if you grate it yourself.
- *Gluten Free – to make this dip gluten free, use gluten free all purpose flour instead of regular! Remaining ingredients should already be gluten free but double-check the labels.
- Don’t let it boil – depending on your stove, cook over medium or medium-low heat setting. You don’t want the cheese mixture to boil or it will scold. The goal it to get it smooth and melted and then take off heat.
- Adjust the spice – you can make this dip more or less spicy, just the way you like it. Use older jalapenos for more spice and add a pinch more cayenne pepper. For less spicy queso dip, use Monterrey Jack cheese instead of Pepper Jack, use younger jalapenos, and omit cayenne pepper.
- Add some meat – don’t be afraid to add some meat to this dip! Add some sautéed chorizo sausage, bacon, or taco seasoned beef on top of cooked questo. You can also mix the meat right into the dip.
Nutrition
Try More Cheese Dips Recipes
Originally published on Will Cook For Smiles on January 29, 2015.
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Categories:
Appetizer Recipes, Cinco de Mayo Recipes, Dip Recipes, Gluten Free Recipes, Mexican and Tex-Mex Recipes, Snack Ideas, Super Bowl Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Have you ever tried to make this the night before and reheating in a crock pot for a party?
While you *can* make this queso ahead of time, the texture may change, and there’s a chance it could overheat and separate. It’s a quick recipe, but if you need to prepare it in advance, you can keep it in a crockpot and reheat it on the low setting, stirring every 10 minutes or so.
This recipe is amazing! I didn’t have any garlic on hand so I substituted half of a large leftover shallot and added about a third of a large yellow onion as well. The queso was used to pour all over Friday night nachos. I’ll never go back to just using shredded cheese.
That sounds delicious! I love how you improvised with the shallot and onion—great swaps! So glad you enjoyed the recipe. Thanks for sharing!