Homemade Queso Blanco Dip

This Queso Dip is smooth, flavorful, made with real cheese and vegetables. It’s a spicy, cheesy dip made with two kinds of cheese, jalapenos, bell peppers, and green onions. No Valveeta here! Just the perfect match for your tortilla chips, crackers, and veggies. 

Homemade Queso Blanco

Only a few days left ’till the big game and I hope you have all your food essentials. I always make sure we have the wings, chili, and plenty of Queso dip to last us all day. 

Personally, I can never get enough of Queso and I definitely don’t wait for the Super Bowl to make it. Cinco de Mayo is another holiday where I make sure to have extra Queso dip and a pitcher of Margaritas. But really, it could be like a Tuesday night when I get a craving some some of this warm, creamy, cheesy, gooey dip.

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. 

What Is The Best Cheese To Use In Queso?

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.

Cooking Instructions:

This is a fast recipe so it’s best to prepare all ingredients before you start to cook. 

In a bottom-heavy sauce pot, melt butter over medium to medium-low heat and add diced peppers and garlic. Sauté until peppers start to soften and sprinkle flour over the top.

Stir to coat the peppers with flour and slowly pour in heavy cream while whisking slowly but continuously.

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. Season with some salt and cayenne pepper (if using) and take off heat. Serve right away with your favorite tortilla chips.

Tips For The Best Results:

• 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.
• 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.

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°, just until heated through. (Note that reheating in the oven will take longer.)

Try More Cheese Dips Recipes:

Crab Dip

Creamy Beef Taco Dip

Cajun Shrimp Dip

Beer Cheese Dip

Spinach Artichoke Dip

Originally published on Will Cook For Smiles on January 29, 2015.