Creamy Homemade Queso Blanco Dip
This creamy, cheesy Queso Blanco Dip is the ultimate party pleaser — loaded with melty white American cheese, zesty green chilies, and just the right amount of heat. Perfect for game days, Taco Tuesdays, or anytime you need a quick and irresistible snack. Ready in under 20 minutes!
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cutting board and knife (if using fresh chilies)
- Slow cooker (optional, for keeping warm)
Ingredients
- 1 lb white American cheese cubed or shredded
- 1/2 cup whole milk more as needed for consistency
- 1 tablespoon unsalted butter
- 1/4 cup canned diced green chilies drained
- 1 small jalapeño finely chopped (optional, for heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional add-ins: 1/4 tsp cumin 2 tablespoons diced tomatoes, chopped cilantro
Instructions
- Prep Ingredients
- Shred or cube cheese. Drain green chilies. Chop jalapeños if using.
- Heat Butter and Milk
- In a medium saucepan over medium-low heat, melt butter. Slowly whisk in milk until combined.
- Add Cheese
- Gradually stir in the cheese, a handful at a time. Stir continuously until smooth and fully melted.
- Mix in Flavorings
- Add green chilies, jalapeños, garlic powder, onion powder, and any optional add-ins. Stir until fully incorporated.
- Adjust and Serve
- If dip is too thick, add a splash more milk. Taste and adjust seasoning with salt and pepper. Serve warm with tortilla chips or dippers of choice.
Notes
For extra spice, add cayenne or hot sauce.
Use a small slow cooker to keep dip warm for parties.
Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of milk.
Don’t overheat! High heat can cause the cheese to separate.