This homemade Queso Blanco is smooth, flavorful, made with real cheese and vegetables. It’s a spicy, queso 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.
If you love this queso dip, please check out our Nacho Cheese recipe, and the Ultimate Queso Dip.
Table of Contents
Queso Dip
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 this cheesy dip 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. And the BEST part is now easy it is to make! It takes me less than 30 minutes start to finish.
What Is The Best Cheese To Use?
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:
Cheeses – in my personal opinion, Pepper jack cheese and sharp white cheddar are the best combination for texture and flavor. Substitute Monterrey Jack if needed. Most importantly, use block cheese and grate it yourself!
Chili peppers – 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 accodring to your spice tolerance.
Heavy Whipping Cream – heavy whipping 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.
All purpose flour – use regular all purpose flour to thicken the queso or substitute gluten free all purpose flour if needed.
See recipe card for complete information on ingredients and quantities.
Cooking Instructions:
Pro Tip: 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 heat and add diced peppers. Sauté until softened and add pressed garlic (1). Sauté a few seconds until fragrant and sprinkle flour over the top (2).
Stir well to coat the peppers with flour and slowly pour in heavy whipping cream (3) while whisking slowly but continuously. Lower the heat to medium-low.
Add cheeses to the pot, one handful at a time (4), while slowly stirring. Season with some salt and cayenne pepper (if using). Continue stirring with the whisk or a spatula until cheese is all melted and smooth and take off heat. Stir in green onions and serve right away with your favorite tortilla chips.
PRO TIP: depending on your stove, cook veggies 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.
Recipe FAQs:
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.
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.
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.
Of course! 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°, just until heated through. (Note that reheating in the oven will take longer.)
Try More Cheese Dips Recipes:
5 Star Reviews
★★★★★
“Just made it and it’s AMAZING! I added a little extra Jalapeno and a little extra whipping cream at the end to thin it out just a tad. But overall, what an awesome dish. Thank you!” ~Steve
“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
If you’ve made my Queso Blanco recipe and found a lot of good information here, PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below as well. Don’t forget to subscribe to my newsletter!
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
Originally published on Will Cook For Smiles on January 29, 2015.
Pam says
Lyubab…. OMGosh! Delicious! I did thin mine down a little with milk and added cooked sausage. 1 jalapeño is all this girl needed. But, holy cow so good! Easy recipe to follow and make. It’s a definite keeper. Use this as a base recipe and the skies the limit as to what you can add.
Thank you so much for the recipe.
LyubaB says
That sounds so good! I am so glad you liked it, Pam!
Steve says
Just made it and it’s AMAZING! I added a little extra Jalapeno and a little extra whipping cream at the end to thin it out just a tad. But overall, what an awesome dish. Thank you!
LyubaB says
So glad you liked it, Steve!
Claire says
“Hello Lyuba,
I have so much cheese lying around most times that I don’t know what to do with it. Your Queso Dip looks healthy and brings so many ideas to my head. I am a big broccoli fan; do you feel I can include it?
“
LyubaB says
Hi Claire,
Sure you can add broccoli if you like, but I would blanch or sautee them before adding them to the dip.
kathy L brown says
left over cheese sauce can it be frozen and reheated? if not how long is the sauce good for in refrigerator.
LyubaB says
I do not recommend freezing this cheese dip. It will break down and separate after freezing and thawing. Microwaving is the easiest way to heat up this dip but make sure to set it on half the power or it will scald the cheese and cause it to break up. You can also reheat it in a saucepot, over medium-low heat. Just make sure when heating up you do it slowly. It will keep in the fridge for 3-4 days.
CraftingNeice says
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!!!
LyubaB says
I am so glad you liked it!
Kim says
Lyuba, this dip looks and sounds perfect. I would happily it enjoy it with chips, or maybe all I would need is a spoon. Thanks for all the great tips!
LyubaB says
You are so welcome, Kim! Thank you for the compliment, I hope you enjoy the dip!
diane rockman says
haven’t made it yet but will soon. also liked your tip on having this dip with margarita’s. i love your web site. you have alot of good recipes that i am going to make.
LyubaB says
Thank you, Diane, for the sweet compliment! I hope you enjoy it! 🙂
mimi says
Well I have to say that it’s the best queso I’ve had. Brilliant idea! I will not miss the Velveeta. And such pretty pics
Lyuba says
Thank you, Mimi!
Shilpa says
Will this dip last a few hours warmed in a slow cooker/crockpot? If like to keep it warm while serving at a party.
lyuba says
Hi Shilpa!
I’m so sorry for such a late response. I believe this will be okay in a warm crock pot, set on the warm setting. I hope you enjoy it!
Sinea Pies says
I love hot dips. This looks like a winner! Pinned it 🙂
Hey, stop by my party this Tuesday night after 7pm ET to share it?
Liz says
Sounds so good – thank you and have a great weekend.
Sonali- The Foodie Physician says
This looks like ooey gooey cheesy perfection! I love spice, so I’d toss in a little more cayenne and go to town. Enjoy the game!