Queso Blanco Dip

"This is what you actually get at a lot of mexican restaurants! Really good!!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by jennlody01 photo by jennlody01
photo by breezermom photo by breezermom
Ready In:




  • Simmer all on the stove in a saucepan until smooth.

Questions & Replies

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  1. shevlincasey
    Do you shred the 1lb of white American before melting in the pot? Or, did you throw it in the pot as cheese slices?


  1. Susan D in Indianap
    Great recipe. Super easy. I added 1/4 pound chorizo and some jalapenos to mine to give it a kick!<br/><br/>Thanks!
  2. dmac085
    Love this! Exactly what is served at a popular mexican restaurant here in my area. Great over spanish/mexican rice also. <br/><br/>Just a note to those who couldn't locate the Land o' Lakes brand of white american--any white american cheese sold at your deli counter will work. Same place you buy fresh sliced lunch meat. American cheese melts better than cheddars and jacks which can get oily, stringy and grainy. You can make it using cheddars but then you really need to stand by and stir often and keep and eye on it. Cheddars are also stronger in flavor which will change the end result of this dip's taste.
  3. Country Cook in Okl
    I have begged the place where I eat mexican food to give me recipe for the queso blanco and she wouldn't do it, after making your recipe we ate there again and I was bragging about finding the recipe for it..she smiled and said "So you found the secret was to add a touch of chicken boullion and cumin with the hot green chilies" ...well I had been using mild chili and didn't have the cumin or chicken boullion. It is wonderful the way it is written but I'm telling ya it just gets better with these additions..making sure to use enough cream not to get dip too thick. Wonderful recipe ..thanks so much for posting!!!
  4. NewWifey
    This dip was the best!!! I tweaked it a little to make it spicy for our taste and added about 1/4 to 1/2 a cup of juice from regular jarred jalapenos (not pickled) and mixed that into the dip Wowza thanks for this recipe. Oh PS I froze leftovers in a freezer bag after being heated and it held up perfectly maybe even better the 2nd time around!
  5. 5hungrykids
    This was fabulous. I doubled the recipe for a larger gathering and changed one thing. Because so many people reviewed this as being bland and because I like spicy food, I used 2 cans diced green chilies and 1 1/2 cans diced hot jalepenos (remember I doubled the recipe). This was not so spicy that kids couldn't eat it or others who don't care for spicy wouldn't eat it but it had just the right kick. Thanks for sharing this fab recipe.


  1. Norah
    This is similar to a recipe I've been using for many years. I use 2 (4 oz) cans diced jalapeños (instead of the green chilies) , add 1/4 tsp cumin and 1/2 tsp chicken bouillon to the cream before I melt it all together. My local Mexican restaurant gave me the recipe years ago. Thanks, Wildflour, for posting the recipe. This is excellent queso dip.
  2. A.S.K.
    this is so great! i was supprised to see how simple this recipe was, but i was very glad i tried it. i've made it several times since and everyone loves it. i've even served it on top of my beef chimichangas, it's amazing! thanks so much for posting. i have also been using milk instead of the heavy cream and it has still been wonderful!
  3. Lucky Clover
    This is an excellent cheese sauce for chimichangas, nachos, basically anything Mexican. I made mine with half & half instead of cream. Next time I will try it with jalapenos instead of green chilies to spice it up a little. Thanks for the recipe.


Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
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