Queso Blanco Dip

11.21.2012

If I had to choose one type of food to live on for the rest of my life it would probably be Mexican food. I could hardly live without it. Lately I’ve been looking for a good Queso Blanco Dip recipe, just like what you get at a Mexican restaurant. Most of the recipes I found contained White American cheese in them. I’m not a big fan of processed cheese so I decided to go with one of my favorite cheeses that is commonly found in Mexican cuisine – Monterrey Jack cheese. It melts smoothly, it has a wonderful flavor and of course, it’s not processed.
I created my own recipe and decided to start the recipe out with a roux, not only to thicken the cheese sauce but to add a starch to the mixture to prevent it from separating and curdling. You can easily adjust this recipe to suite your taste. For example if you like a little heat you could saute some diced fresh jalapenos along with the onion or add pickled jalapenos at the end of cooking. If you don’t like jalapenos you could just use cayenne pepper for a little heat. You could even replace the optional ingredients with a bit of chunky salsa (just strain of some of the liquids). And as noted below you can leave out all the chunky ingredients if you just want a simple and velvety smooth cheese sauce.
This dip is unbelievably good and it’s surprisingly so simple to make. I’m pretty sure it would be hard to find someone who didn’t love this dip at the next party you’re hosting. Cheesy, carb heavy, Mexican food goodness. Enjoy!

Queso Blanco Dip

Yield: 2 cups

Queso Blanco Dip

Ingredients

  • 2 Tbsp butter
  • 1/4 cup finely chopped onion*
  • 1/4 tsp crushed garlic*
  • 2 Tbsp all-purpose flour
  • 1 1/4 - 1 1/2 cups whole milk (for thicker sauce use lesser portion)
  • 8 oz. finely shredded Monterey Jack cheese
  • Optional ingredients
  • 1 Roma tomato, seeds removed then diced
  • 2 Tbsp canned, diced green chilis
  • 1 Tbsp chopped fresh cilantro

Directions

  • Melt butter in a medium saucepan over medium-high heat. Add onion and saute until soft about 4 minutes, adding garlic during the last 30 seconds of sauteing. Whisk in flour, and cook stirring constantly, about 30 seconds. Slowly pour milk into mixture, while whisking vigorously. Bring mixture just to a gentle bubble stirring constantly, then reduce heat to low. Allow to rest over low heat 2 minutes, stirring occasionally. Add in finely shredded Monterrey Jack cheese and cook over low heat, stirring constantly until cheese melts (it will take the cheese a minute to melt, at first it may look curdled but that just means the cheese hasn't fully melted yet so continue to cook until completely melted). Stir in optional ingredients. Serve warm with tortilla chips (or serve over tacos etc. Note that it will thicken as it rests so reheat to thin if desired).
  • *For a smooth cheese sauce without the chunky ingredients, omit the chopped onion and crushed garlic. Replace it with 1/2 tsp onion powder and a generous pinch of garlic powder. Since you won't need to saute simply melt the butter then add the flour, garlic powder and onion powder and continue as directed and omit the optional ingredients.
http://www.cookingclassy.com/2012/11/queso-blanco-dip/

24 comments

  • Chloe West: I agree with you completely, Mexican food and queso dip are HEAVEN. Although sometimes you really just CAN NOT go without some Oriental food, either. :) Pinning this recipe!! November 21, 2012 at 9:26pm Reply

  • são33: Simplesmente delicioso, gostei.
    bjs November 22, 2012 at 5:30am Reply

    • Jaclyn: Muito Obrigada!!! (Meu irmao traduziu pra mim. Ele fala portugues :) November 24, 2012 at 12:28am Reply

  • Suzanne: Could I cook it over the stove and then pour it into a crock pot set to ‘Warm’ for a party? December 8, 2012 at 1:54pm Reply

  • Christina: This is the second queso recipe I have tried that hasn’t come out smooth and creamy. It turns out watery and separated. Not sure what I’m doing wrong. I didn’t even add anything to it used onion powder and pepper jack cheese. December 30, 2012 at 9:19pm Reply

    • Jaclyn: Sorry to hear that it didn’t turn out for you, what I would recommend is making sure that the milk mixture thickens allowing the fats to bond with the starches of the flour so it should reduce the separation problem, then add the cheese when the sauce is warm not too hot. Hope that helps! January 1, 2013 at 12:36am Reply

  • Julia: I am going to feature your Blanco Queso Dip on my Case of the Mondays favorites today..hope that is ok. It looks so good! December 31, 2012 at 11:58am Reply

    • Jaclyn: Julia – that’s great, thanks! December 31, 2012 at 2:52pm Reply

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  • Sheree: turned out a little grainy for me, followed to to a tee. So I added some milk and it helped a bit… next time I may put it in a blender not sure if that would help. February 23, 2013 at 5:41pm Reply

    • Jaclyn: Sheree – Sorry, I’m not sure why that happened. I would recommend that you just make sure the roux and milk mixture has properly thickened then I’d try taking the saucepan off of the heat to add the cheese. March 1, 2013 at 9:27pm Reply

    • Trisha: Did you use pre-shredded cheese? I have heard from previous recipes that use large amounts of cheese that you must shred it yourself. January 15, 2014 at 4:19pm Reply

      • Jaclyn: I used freshly grated and almost always do :). January 15, 2014 at 11:38pm Reply

  • Rachel: This was fantastic! I made it for my kids and omitted the onion and garlic, added the onion and garlic powder as you suggested. We devoured it.
    Thanks for sharing the recipe. June 11, 2013 at 2:41pm Reply

    • Jaclyn: I’m so glad you liked it, thanks for your comment Rachel! June 11, 2013 at 9:25pm Reply

  • sarah: Sounds delicious! Anxious to make this soon. Quick question, how do you think this would turn out if I used 2% or skim milk? July 14, 2013 at 1:15pm Reply

    • Jaclyn: I think the 2% would be fine, I wouldn’t recommend the skim and you may want to reduce the amount slightly. July 17, 2013 at 9:54pm Reply

  • Emily W.: My dip tasted a bit bitter. I added sugar and tomatoes to try to offset it. Could it be because I used colby jack cheese instead of monterey jack cheese? Or perhaps I cooked the milk too long? July 15, 2013 at 9:59am Reply

    • Jaclyn: A bitter flavor may possibly be coming from the cheese, it could possibly be aged too long. But I would definitely recommend using monterey jack next time :). July 17, 2013 at 9:52pm Reply

  • Lora D.: Just made this. The texture was fine, though a little different than I’m used to. I think I may skip the roux next time and use cream cheese or neufatchel to smooth it out a bit. Still VERY yummy and no processed American style cheese! Yay! ~LD July 31, 2013 at 6:41pm Reply

    • Jaclyn: A cream cheese does sound delicious! Thanks for leaving a comment Lora! July 31, 2013 at 8:08pm Reply

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