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WHITE QUESO DIP RECIPE (EASY QUESO BLANCO)

WHITE QUESO DIP RECIPE (EASY QUESO BLANCO)
This EASY WHITE QUESO DIP RECIPE (EASY QUESO BLANCO) is our favorite white queso recipe, EVER. This easy white cheese dip recipe creates a creamy dip that tastes just like the queso at your favorite Mexican Restaurant. If you’ve ever wanted to know how to make queso on the stove…this recipe is for you! No velveeta, just real quality cheese and ingredients melted together and ready to dip.
A queso recipe can be life changing. I’ve been on the hunt for the perfect white queso recipe for years and years and this one has finally completed me. If you haven’t made homemade queso blanco before…today is the day. SO YUM!
I feel like I’ve been searching for the perfect restaurant style white queso recipe my entire life. Why is it so hard to find?? All I want is ooey gooey amazing cheese and I want it in molten liquid form. For every meal. My dream is to master the perfect easy queso recipe, but for some reason, I’ve only been able to find that perfection at Mexican restaurants. Their secret recipes have alluded me for years. Well now we can all enjoy it at home.
This EASY WHITE QUESO RECIPE (EASY QUESO BLANCO) is our favorite white queso dip recipe, EVER. This easy white cheese dip recipe creates a creamy dip that tastes just like the queso at your favorite Mexican Restaurant. If you’ve ever wanted to know how to make queso on the stove…this recipe is for you! No velveeta, just real quality cheese and ingredients melted together and ready to dip.

INGREDIENTS
  • 3/4 lb white american cheese buy it sliced at the deli counter at your grocery store. Then chop into small squares, finely chopped
  • 4 ounces mozzarella cheese shredded
  • 1 1/4 cup half-and-half
  • 2 tablespoons canned jalapenos chopped, or chopped green chiles
  • 1 teaspoon chili powder you could also use cumin if you prefer that taste
  • 1/2 teaspoon ground nutmeg optional. some readers haven't liked this spice although some did, SEE NOTE ***
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • chopped cilantro tomatoes, and jalapenos for garnish
INSTRUCTIONS
  1. Heat 1/2 and 1/2 over medium/high heat in a small saucepan.
  2. Once simmering (bring to JUST before boil...when it starts bubbling up the sides it's ready), reduce heat to low.
  3. Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.
  4. Once done with the white american, add in the shredded fontina or mozzarella. Again, which CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella.
  5. Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper. *** (see below)
  6. If you want the queso to be browned like in my pictures, pour the queso into a small nonstick skillet and place in the oven. Broil for 3-4 minutes or until cheese begins to bubble and brown (optional)
  7. Top with cilantro, tomatoes, and more jalapenos if desired.
  8. Serve with tortilla chips and enjoy!