Name: Queso Blanco Cheese Dip Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 8 oz Oaxaca, Asadero, or Monterey Jack cheese, cut into 1-inch cubes; 8 oz white American cheese, cut into 1-inch cubes; 1 cup heavy cream; 4 oz canned green chiles, chopped; 1 tsp ground cumin; 1/8 tsp Mexican oregano or original oregano, crushed; 1 plum tomato, diced; 1 jalapeno, diced; 2 tbsp queso fresco, crumbled

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Introduction

This Queso Blanco Cheese Dip is a creamy, flavorful dip perfect for parties or cozy nights in. Made with a blend of melty Mexican cheeses and subtle spices, it’s easy to prepare and pairs wonderfully with tortilla chips.

A white marbled textured scene shows a close-up of a thick, creamy white queso cheese dip in a wide, shallow bowl with decorative brown and beige patterns on its edge. The cheese dip fills the bowl almost to the top, with finely chopped green jalapeños and red tomatoes placed in a small mound on one side, adding color contrast. A woman's hand is seen dipping a golden yellow triangular tortilla chip into the dip, causing the cheese to stretch in a smooth, gooey trail. Pieces of tortilla chips are scattered softly in the blurred background, enhancing the inviting feel of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz Oaxaca, Asadero, or Monterey Jack cheese, cut into 1-inch cubes
8 oz white American cheese, cut into 1-inch cubes
1 cup heavy cream
4 oz canned green chiles, chopped
1 tsp ground cumin
1/8 tsp Mexican oregano or crushed original oregano

Garnish:

1 plum tomato, diced
1 jalapeno, diced
2 tbsp queso fresco, crumbled

Instructions

Step 1: Add the heavy cream to a saucepan and heat over medium heat until it begins to simmer.
Step 2: Add the cubed cheeses to the pan and stir continuously until the cheeses have completely melted and the mixture is smooth.
Step 3: Stir in the chopped green chiles, ground cumin, and oregano until well combined. If the dip is too thick, thin it with a little more cream or milk until you reach your desired consistency.
Step 4: Pour the finished queso blanco dip into a serving dish. Garnish with diced plum tomatoes, jalapenos, and crumbled queso fresco. Serve warm with tortilla chips.

Tips & Variations

If you can’t find Oaxaca cheese, substitute with Asadero, Pepper Jack, or Monterey Jack cheese for a similar melt and flavor.
Half & half or evaporated milk can be used in place of heavy cream for a lighter consistency, but the dip may be thinner.
To prevent the cheese from curdling, avoid letting the mixture boil. If separation occurs, off the heat whisk in extra cream to re-emulsify.

Storage

Store leftover queso blanco dip in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently, and add a splash of cream or milk if needed to restore smooth consistency.

How to Serve

A close-up image shows a woman's hand dipping a yellow, triangular corn chip into a bowl of creamy, white cheese dip that has small bits of green and red within it. The dip is topped with a small pile of finely chopped red tomatoes and bright green jalapeño peppers in the center. The bowl is white with a rustic brown decorative rim, placed on a dark surface that is out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of Oaxaca or Asadero?

Yes, Monterey Jack or Pepper Jack are good substitutes that melt well and provide a mild flavor similar to Oaxaca or Asadero.

Why does my queso blanco dip sometimes separate?

Cheese can separate if the mixture gets too hot, typically above 160°F. To fix this, remove from heat and whisk in some additional cream to help the sauce re-emulsify and smooth out.