Total Cook Time
Queso Blanco is almost always made using processed cheese, but this recipe makes a flavorful, cheesy dip in no time using regular cheese. I use four kinds of Cache Valley Creamery cheese for a complex depth of flavor, and the add-ins and other ingredients just add to the richness of this recipe. You probably have most of the items in your pantry already.
- 1 12 oz. can evaporated milk
- 1½ tsp cornstarch
- ¼ cup cream cheese
- 1 cup sour cream full fat
- 2 ounces Cache Valley Creamery Sharp Cheddar cheese grated, about 1 cup loosely packed
- 2 ounces Cache Valley Creamery Mozzarella cheese grated, about 1 cup loosely packed
- 2 ounces Cache Valley Creamery Monterey Jack cheese grated, about 1 cup loosely packed
- 1 ounce Cache Valley Creamery Swiss cheese grated, about ½ cup loosely packed
- ½ cup diced tomatoes with green chiles
- 2 tbsp canned diced jalapeno peppers more if you want it hot, plus 1 tbsp of juice
- 1 tsp fresh lime juice, a quick squeeze from half a lime is enough
- 1 tsp chili powder
- ½ tsp salt more or less, to taste
- ½ tsp EACH ground cumin, onion powder, garlic powder, ground black pepper
- ¼ tsp EACH smoked paprika, cayenne pepper
- In a medium saucepan over medium heat, whisk evaporated milk with the cornstarch until smooth. Continue to cook, stirring occasionally until simmering around the edges. Reduce heat to low and add cream cheese and sour cream, stirring until fully incorporated into the milk and smooth.
- Stir in the cheese a little at a time and cook until fully melted and smooth. Add the remaining ingredients, stirring constantly. Continue to cook until the consistency is full and smooth. Taste for seasoning or desired spice and add more as desired.
- Serve immediately with tortilla chips and sliced vegetables. Also great poured on nachos, fries, or in burritos and tacos. You may add some fresh toppings to make the dip pretty and for added interest. Fresh jalapeno slices, fresh tomato slices, green onions, extra grated cheese, are all good options.
- Leftovers may be kept in the fridge for up to 7 days and reheat nicely. See notes for reheating methods.
Cheese– I highly recommend buying block cheese and grating it yourself. Pre grated cheese has a coating to prevent it from sticking that makes it less smooth when melted. I used four types of cheese in the dip and all for reasons to add nice variety of flavor. If you don’t want to use that many, I recommend at least using sharp cheddar and mozzarella.
Add-ins– You can get creative with the add ins and add more or less of the diced tomatoes, green chiles, and jalapenos but the cheese should be the star so though the amounts I used aren’t huge, they add just enough flavor and texture without taking over.
Reheating the dip– The Queso Blanco reheats beautifully if you don’t boil it. You may reheat in the microwave, covered. I recommend no higher than power 6 at 30 second intervals, depending on how much of the dip is being heated. Stir between intervals and heat until desired. On the stove top is my preferred way to reheat the Queso. Just heat over medium-low heat, stirring occasionally, until ready to serve.
Recipe Author: Sally Humeniuk Good Dinner Mom