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A bowl of dip placed on a wooden plate.
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Queso Blanco Dip Recipe

The best Queso Blanco Dip is lusciously creamy, yet somehow light and fluffy. It’s begging to be scooped up onto a wedge of tortilla chip. It's that appetizer so hard to resist!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 cups
Calories 220kcal
Author Ana Frias

Ingredients

  • 2 Tablespoons unsalted butter
  • ¼ poblano pepper seeded and finely chopped
  • 1 serrano pepper seeded and finely chopped
  • ¼ white onion finely chopped
  • 1 garlic clove minced
  • ½ roma tomato finely chopped
  • 1 ½ cups to 2 cups evaporated milk
  • ¼ teaspoon salt or more according to taste
  • 5 oz aged monterey jack cheese shredded
  • 5 oz white cheddar shredded
  • ½ teaspoon ground chipotle pepper optional

Instructions

  • To a medium pot, add the butter over medium heat. When the butter starts to get hot, add the poblano & serrano pepper, onion and garlic. Saute for 1 to 2 minutes to soften. Then add the tomato and saute for 1 more minute.
  • Add the milk and salt and mix. When the milk starts to bubble, start adding the cheese a little bit at the time ensuring it melts first prior to adding the rest of the cheese. Keep stirring to avoid burning the mixture at the bottom.
  • Add the ground chipotle if using any. Mix to combine all ingredients.
  • Serve warm with tortilla chips

Notes

Other cheese options: manchego chihuahua, oaxaca, mozzarella or any other good melting cheese. 

Nutrition

Serving: 0.5cup | Calories: 220kcal | Carbohydrates: 4g | Protein: 11g | Fat: 17g | Saturated Fat: 11g | Monounsaturated Fat: 1g | Cholesterol: 60mg | Sodium: 315mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g