Queso Blanco Cheese Dip Recipe
This Queso Blanco Cheese Dip is a creamy, flavorful, and melty cheese dip perfect for serving warm with tortilla chips. Combining a blend of Mexican cheeses, green chiles, and aromatic spices, this dip offers a deliciously smooth texture and a hint of spice. It’s easy to prepare on the stovetop and makes an ideal appetizer for gatherings, game days, or casual snacking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 4 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Cheese Dip
- 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
Garnish
- 1 plum tomato, diced
- 1 jalapeno, diced
- 2 tbsp queso fresco, crumbled
Instructions
- Heat the Cream: Pour the heavy cream into a saucepan and place it over medium heat. Warm the cream, bringing it to a gentle simmer without boiling, to prepare for melting the cheeses.
- Melt the Cheeses: Add the cubed Oaxaca (or substitute) and white American cheeses to the warmed cream. Stir continuously until the cheeses have completely melted and the mixture is smooth and homogenous. Be careful not to let it boil to avoid curdling.
- Add Spices and Chiles: Stir in the chopped green chiles, ground cumin, and crushed oregano thoroughly to combine all flavors evenly throughout the dip.
- Adjust Consistency: If the dip is too thick, thin it by adding a little more cream or milk gradually until reaching your desired consistency.
- Serve and Garnish: Pour the dip into a serving dish. Garnish with diced plum tomatoes, jalapeno, and crumbled queso fresco as desired, then serve warm with tortilla chips.
Notes
- If Oaxaca cheese is unavailable, good substitutes are Asadero, Pepper Jack, or Monterey Jack cheeses since they melt well and provide a similar flavor profile.
- Half & half or evaporated milk can replace heavy cream if necessary, though the final dip will be thinner in consistency.
- To prevent cheese from separating (which happens near 160°F), avoid boiling the dip. If separation occurs, remove from heat and whisk in additional cream to emulsify and restore smoothness.
Keywords: queso blanco, cheese dip, Mexican dip, Oaxaca cheese, green chile dip, creamy cheese dip, appetizer, party dip
Find it online: https://mixitwitjoe.com/queso-blanco-cheese-dip-recipe/
