This easy queso blanco recipe has zesty poblano peppers, garlic, and diced onions with melty white cheese and cream cheese. I guarantee you’ll never go back to using Velteeta again!
Queso is like a right of passage in Texas. When you visit a Mexican restaurant here, you judge it by the margaritas, the guacamole, the fajitas, and the Queso! This creamy cheese dip is also a staple at most of our parties, especially Super Bowl parties. In case you are wondering: “queso” means “cheese” in Spanish, and “blanco” means “white.” So you could also call this recipe “white cheese dip.”
To make sure you are fully prepared with the BEST queso at your next gathering, I’m sharing my favorite homemade queso blanco recipe that’s zesty, creamy, and packed full of flavor.
Reasons to Love This Queso Blanco Recipe
- Depth of flavor. Everyone has their favorite homemade version of queso, and this is mine. What sets this queso apart from other recipes is the depth of flavor. We’re not using canned Rotel, we’re sautéing garlic, onions, and smoky poblano peppers with layers of spices and topping the dip with fresh pico de gallo. You can tell it’s homemade!
- One pot. This white queso is a deliciously warm and creamy one-pot dip recipe that takes hardly any effort apart from a little sautéeing followed by melting. It’s ready in 20 minutes on the stovetop.
- Great for sharing. I’ll say it again: No party is complete without a bowl of creamy white queso. I pair this dip with crunchy tortilla chips at football parties, or I’ll take it along to a potluck or backyard BBQ. It’s made to be shared, and I get so many requests for the recipe.
Ingredients You’ll Need
Chili con queso (“chili with cheese” in Spanish) is a popular Tex-Mex dip made from melted cheese and chilies. That kind of dip is often made with yellow cheese, but today we are using white cheese. In other words, we’re making queso blanco. Here are some notes on what you’ll need to make it. You’ll find the printable recipe with amounts in the recipe card at the end of this post.
- Avocado Oil – My oil of choice for sautéeing. You could also use olive oil, or another vegetable oil.
- Red Onion – Or another mild sweet onion, or shallot.
- Poblano Pepper – Poblanos are milder than jalapeño peppers, with a smoky flavor that I love. You can use jalapeño, or another type of fresh chili, depending on your desired heat level. Dice the pepper up before you start (and if you’re using a spicier variety, consider removing the seeds to cut down on the heat a bit).
- Garlic – Freshly minced garlic, or you can substitute 1/4-1/2 teaspoon of garlic powder per fresh clove.
- Milk – I use 2% milk, but just about any kind will work.
- Cheese – I make my white queso recipe with a blend of cubed white American cheese and cream cheese. It mimics the meltiness and flavor of queso fresco and Mexican Oaxaca cheese, which are popular choices for traditional queso blanco. See below for more options.
- Spices – You’ll need cumin and chili powder, plus salt to taste.
- Green Chilies – Feel free to use mild or hot canned green chilies, whichever you prefer.
- Cilantro – Fresh chopped cilantro has a bright, citrusy flavor that balances out this dip perfectly.
What Kind of Cheese To Use
The cheese you choose depends on which queso you’re making, but there are a few options:
- White Cheddar and White American Cheese – If you’re making white queso dip, like this one, I recommend white cheddar cheese or white American cheese.
- Cream Cheese – I love adding cream cheese to keep things smooth and creamy. Plus, it helps to avoid the dip “seizing up” like some queso does when it’s removed from the heat.
- Other – Mexican Chihuahua cheese and other varieties like mozzarella, gouda, and Tex-Mex blends are all good to use in queso recipes, as long as they’re melty!
How to Make Queso Blanco
You’ll be amazed by how easy it is to make this cheese dip. Here’s a quick look at how to do it. Scroll down to the recipe card for the printable directions.
- Sauté. First, add the red onion, poblano, green chilies, and garlic to a large pan with olive oil. Sauté over medium-high heat for 3-4 minutes, until the veggies are softened.
- Add the remaining ingredients. To the same pan, add cumin, chili powder, and salt. Stir to coat before adding milk and cubed American cheese, followed by the cream cheese.
- Cook. Melt the cheese over low heat, stirring frequently until the texture is completely smooth. Finish the dip with fresh cilantro and season to taste. If you’d like, serve your queso garnished with pico de gallo. See below for more easy serving ideas.
Want To Use Your Crock Pot?
If you’d like to make this white queso recipe in the crockpot or slow cooker, I still recommend sautéeing the vegetables in a skillet as directed. Afterward, add everything (apart from cilantro) to the crockpot. Set the dip to cook on LOW until cheese is melted, stirring occasionally. Fold in the cilantro right before serving.
Tips for Making the Best Queso Dip
- Avoid pre-shredded cheese. Buy block cheese as opposed to pre-shredded cheese, and cut the block into cubes. It melts WAY smoother and the flavor is so much better.
- Don’t skip the cream cheese. Trust me, the cream cheese makes things way creamier and keeps this warm queso dip super smooth.
- Don’t overheat. Overheating causes the cheese dip to separate and makes the texture grainy. Keep the queso dip over steady, low heat, and take it off the stove as soon as it’s fully melted.
- Make it ahead. Since this recipe is made in a skillet, once the stovetop queso is melted and ready, I like to transfer the dip to a small crockpot to keep it creamy and warm during a party.
- More toppings. Sprinkle on cooked crumbled bacon, chicharron, or sliced or diced avocado.
- Mix-ins. Make bean-queso dip by stirring in 1/2 cup of refried beans. Or, stir in leftover ground beef taco meat, ground chicken, or chorizo sausage for a meaty version.
Serving Suggestions
Fresh pico de gallo is a classic topping choice for an extra punch of flavor. I serve this creamy white queso dip at parties with a side of tortilla chips, homemade pita chips, or air fryer wontons for dipping. It’s great with other appetizers, like guacamole, mango salsa, and sheet pan nachos. Or, we’ll enjoy queso dip as a starter on Mexican night before a meal of sheet pan shrimp fajitas or steak fajitas with Instant Pot Mexican black beans on the side.
How to Store and Reheat Leftover Dip
- Refrigerate. Store your white queso dip in an airtight container in the fridge. It will last up to four days if stored properly. I don’t recommend freezing queso as the texture becomes grainy once it’s thawed.
- Reheat. When you’re ready to eat, reheat the queso dip on the stove or in the microwave. If you notice the cheese has thickened a little, add a splash of milk and viola, you have smooth queso again!
More Mexican Recipes
Queso Blanco Recipe
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Appetizer, Keto, Gluten Free,
- Method: Stove
- Cuisine: Mexican
Description
Make creamy white queso dip from melty white cheese loaded with zesty poblano peppers and diced onions. You’ll love it topped with pico de gallo at your next party!
Ingredients
- 1 tablespoon avocado oil
- 1 cup diced red onion
- 1 large poblano, finely diced
- 2 garlic cloves, minced
- 3/4 cup milk (I used 2%)
- 1 lb. white American cheese, cut into cubes
- 4 oz. cream cheese
- 2 teaspoons ground cumin
- 1/4 teaspoon chili powder
- 4 oz. green chilies
- salt to taste
- 1/4 cup fresh cilantro, diced
- optional: top with fresh pico de gallo
Instructions
- Heat a large nonstick pan to medium high heat.
- Add avocado oil, red onion, poblano and garlic to the pan. Sauté for 3-4 minutes, until onions are translucent.
- To the vegetables, add in cumin, chili powder, and salt. Stir to coat the vegetables, then add in milk, American cheese and cream cheese.
- Cook at low heat and continue to stir throughout until the cheese is melted and smooth, then add in green chilis.
- Once smooth, finish with fresh cilantro and salt to taste.
- Optional: garnish with fresh pico de gallo.
Notes
- **Transfer to a small crockpot to keep warm during a party.
- Crockpot Method: If you want to make this in a crockpot. Just sauté the vegetables first, then add everything (except for cilantro) to the crockpot and turn to LOW. Cook until cheese is melted, stirring throughout. Finish with cilantro.
29 comments on “Creamy Queso Blanco Recipe”
Something is wrong with the star rating above, I tried to give 4 stars and it will only populate 3. I tried many times, even turning off my Pinterest app. Very good. Next time I will only add 1 tsp or less cumin, it was overpowering to me. Next time I’ll also go with a combo of American cheese and cheddar cheese, love the addition of the cream cheese and the poblanos, onions and green chile.
Ohhh that’s a bummer on the star part. I’ll look into it and get it fixed. But I’m soooo glad you loved the recipe!
How many people does it serve would you think? I want to bring for a birthday.
Hmm… I would say 15-20
Hi! Can I make this a day or two ahead and heat it the day of serving? It sounds like an amazing recipe!
Yes definitely!
Can you make a larger amount to can and how would it do to home can it ? I like to keep some can in pantry for my husband. He loves it. I home can and I’ve keep the yellow cheddar can for him and I would like to try white queso.
Yes! I’ve doubled this before and then put it in a crockpot when serving. I have never canned it or cheese so I’m really not sure how it would work.
Great recipe, I just added some tomatoes but the flavor and the consistency is excellent.
Thank you so much! 🙂
I have not made this recipe, but I’m wondering if the small, appetizer size crock pots can be used? Thank you.
Yes mam. That’s the one I use. But I’d recommend making it on the stove so you can more space to toss things around and then transferring it to the crockpot.
Is there a print option on here that I’m missing? Would love to print out some of your recipes.
Yes!!! It should be in the recipe card towards the bottom, it says Print Recipe!
Is the poblano pepper actually a serrano pepper? I only ask because the video shows a very little amount of pepper added at the beginning and poblano peppers are quite large… I didn’t know if it would impact the flavor if I used he spicier serrano over the other but didn’t know what was actually used? Thank you!!
Hi Emily! The pepper used in this recipe is a poblano pepper, a mild chile pepper. You could use a serrano pepper, but note that the queso will pack a punch with the added heat from the serrano.
Yum!!! Can the leftovers be frozen for a later date?
I have not frozen this recipe – we never have any leftovers, but you can freeze Queso in covered airtight containers or heavy-duty freezer bags and gently thaw before serving.
This may be a silly question…what is American cheese?
American cheese is a mild and creamy processed cheese that is white or yellow-colored with a medium-firm texture. It has a very low melting point, making it great for a dip.
Can half and half be used in place of milk?
Yes, half and half would work in this recipe.
I’m very excited to try this! I’m in love with the queso from buffalo wild wings. Its WAAAAY over priced there so I’ve tried to replicate it at least 10 times with no luck! Have you ever had it and if so, would you recommend the white cheddar or just stick with the american? On their website it says it’s “melted white cheddar” so maybe I should use that instead. Thanks!
I have not had it, but you can never go wrong with Queso in my book!
We made this last night as a side to our taco dinner. Delicious! Even my husband loved it and he is picky about his queso. Very easy to make. Makes a good amount – saved the extra for the Super Bowl today. Will definitely make it again.
Awesome! So glad to hear that Brynn! 🙂
Looks tasty! Quick question… green chiles are listed in the ingredients, but not in the directions…are they supposed to be in the dip? Thanks. Looking forward to making this for the big game!!
Oh no! Yes, I just added them in. Sorry about that!
It looks really delicious. I want to do it. Thanks.