Queso Blanco (White Queso Dip)

Queso Blanco made in less than 15 minutes without any processed cheese! This Homemade Queso Blanco Dip is going to knock your socks off! It’s luxuriously creamy and flavorful and SO easy to make you will never need to order Queso Blanco at a restaurant again! It’s loaded with all your favorite ingredients including three REAL cheeses, sour cream, green chiles, jalapenos and spices without ANY Velveeta or American cheese!

Ingredient

• 1 12 oz. can evaporated milk
• 1 tablespoon cornstarch
• 1 cup sour cream full fat please

Queso Blanco (White Queso Dip)

• 4 oz. freshly grated Monterrey Jack cheese
• 2 oz. freshly grated mozzarella cheese
• 2 oz. freshly grated sharp cheddar cheese
• 3 tablespoons canned mild chopped green chiles
• 2-3 tablespoon canned diced jalapeno peppers
• 1 tablespoon juice from the jalapenos can
• 1 tsp EACH chicken bouillon, chili powder
• 1/2 tsp EACH ground cumin, onion powder, garlic powder, salt, pepper

Intructions

1. Whisk evaporated milk and cornstarch together in a medium saucepan until smooth. Once combined, bring to a simmer, whisking constantly. Once it begins to simmer (bubbling on the sides but not boiling), reduce heat to low.
2. Whisk in sour cream until completely smooth.
3. Stir in cheeses about ¼ cup at a time, whisking constantly until smooth/melted before adding more cheese. Once cheese is entirely melted, stir in all remaining ingredients, adding more or less jalapenos to taste.
4. Top with optional garnishes such as chopped tomatoes, cilantro, jalapenos if desired. Serve with tortilla chips or pour on nachos, fries, tater tots, burritos, etc.
5. The queso Blanco will stay creamy but thicken as it cools. Stir occasionally to mix in the skin that forms on top. You can heat dip in the microwave or gently on the stove at any point to warm up/thin. If you would like an even thinner dip, stir in additional evaporated milk or normal milk to reach desired consistency.

Open Full Recipes HERE

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