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Looking for a quick and easy Queso Dip that’s perfect for your next party or game day? My Queso Blanco Recipe is creamy, just a bit spicy, and made with simple ingredients. It literally tastes JUST LIKE (if not better!) than your local Mexican restaurant! Serve it with tortilla chips or fresh veggies.
Why You’ll Love This Pepper Jack Queso Blanco Recipe
You GUYS!! I have been testing and testing and I finally have for you today the BEST Queso Blanco that tastes just like what you get in Mexican restaurants! AND it’s only 4 ingredients and ready in about 20 minutes! It’s just too easy, and you didn’t even have to leave the house!
Ingredients Needed For Queso Blanco
For this delicious homemade Queso Blanco, you’ll need just a few simple ingredients:
- Evaporated milk: Adds a rich and creamy texture without the heaviness of regular cream.
- Jalapeños: Freshly diced, for that perfect little bit of heat. If you like it spicier, add more!
- White American cheese: Go for the real cheese from the deli counter, not the processed kind. See my note about pre-shredded cheese.
- Pepper Jack cheese: Freshly shredded, this adds a great flavor with a kick.
- Salt: Just enough to bring out all the flavors.
Variations
Want to mix things up? Here are some tasty variations for your Queso Blanco:
- Green chilies instead of jalapeños for a milder heat.
- Monterrey Jack cheese can be used instead of Pepper Jack for a creamier texture.
- A splash of milk – if you prefer a thinner queso. (whole milk or heavy cream work too!)
- Pickled jalapenos for a tangier, more intense flavor.
- Black beans for extra protein and texture.
- Chorizo – add this Mexican sausage (cooked, of course) to the bottom of your serving bowl. Holy yum!
- Cayenne pepper for those who like it extra spicy.
- Sour cream stirred in at the end for an even creamier dip.
A Note About Pre-Shredded Cheese
Do not use pre-shredded cheese for this dip, as it has anti-clumping agents that will also prevent it from melting. We want a smooth consistency, so shred it yourself. Alternatively, you can buy cheese SLICES from the deli and those will melt just as well.
You also do not want to use American “pasteurized prepared cheese product” singles here – that is not real cheese and will not give you the same end result.
How To Make Queso Blanco Dip
This is the best Queso Blanco dip recipe EVER! Just 4 ingredients and 20 minutes of your time! For full recipe details, including ingredient measurements, see the recipe card at the bottom of this post.
1. Combine Ingredients
Place all ingredients (evaporated milk, diced jalapeño, freshly shredded white American cheese and freshly shredded pepper jack cheese) in a medium sized pot over medium-low heat.
2. Heat + Stir
Whisk to combine ingredients and then increase heat to a medium, whisking occasionally to prevent burning.
3. Melt + Thicken
Once cheese has completely melted and sauce has thickened (about 5 minutes), taste for seasoning, and remove from heat.
Pro Tip for tasting for salt: Make sure you taste the queso with a tortilla chip because those are salted and this will prevent you from oversalting your final product.
4. Serve
Transfer to a serving dish and serve with tortilla chips!
What to Serve With Queso Blanco Dip
The beauty of this dip is how versatile it can be! I served mine with some soft pretzels, chips and a few veggies, but feel free to serve whatever your little heart desires with this dip. It would also be really good with Chicken Flautas or Baked Taquitos.
Storage + Make Ahead Directions
Store cooled to room temperature leftovers in an airtight container in the fridge for 3-4 days. To reheat, add a splash of milk to loosen the dip up a bit, for a creamy texture.
Make Ahead: If you’re planning a big game night, make this white cheese dip ahead of time and keep it warm in a slow cooker.
Freezing Directions: Yes, it’s true, you can freeze cheese dip, but be aware that the texture might change slightly. Freeze in an airtight container for up to 3 months.
More Dip Recipes to Try!
There you have it! A delicious and easy Queso Blanco recipe that’s perfect for any occasion. Whether it’s game day, taco Tuesday, or a cozy night in, this dip is sure to become one of your favorite things to make. The printable recipe card is below! Have a fabulous day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Queso Blanco Recipe
Ingredients
- 24 oz evaporated milk two – 12 oz cans
- 2 small jalapeños finely diced, about 3 tablespoons
- 1 ½ pounds white American cheese freshly shredded*, real cheese from the deli, not processed cheese singles**
- 1 ½ pounds pepper jack cheese freshly shredded
- salt to taste***
Instructions
- Place all ingredients (evaporated milk, diced jalapeño, freshly shredded white American cheese and freshly shredded pepper jack cheese in a medium sized pot over medium low heat.
- Whisk to combine ingredients and then increase heat to a medium, whisking occasionally to prevent burning.
- Once cheese has completely melted and sauce has thickened (about 5 minutes), taste for seasoning, and remove from heat.
- Transfer to a serving dish and serve with tortilla chips!
