White Cheese Dip - Tex Mex Style (Queso Blanco)

"That yummy white cheese dip served in Texas restaurants with lots of fresh, salty tortilla chips. A dear friend asked me to find THE recipe that she loves so much. After much work she finally says I have got it right! Whew! Hope you enjoy!"
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Ready In:




  • Combine all ingredients, except garnish of course, in a microwaveable bowl that has been sprayed or brushed with oil.
  • Microwave for 1 minute and stir.
  • Continue microwaving at 30 second intervals, stirring in between until cheese is melted.
  • Serve warm with tortilla chips.
  • Note- you can make this with canned poblano rajas or fresh roasted ones if you like.
  • ***For a hotter dip use Pepper Jack cheese.

Questions & Replies

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  1. mare422
    I tried this recipe and found that you can not use the Monterey Jack cheese, it does not melt correctly. I would highly recommend finding the Asadero or the Chihuahua cheese or even the Creama. I had to use more of the half and half to keep it thin.
  2. breezermom
    I made this as posted, and enjoyed the taste but not the texture of the recipe. No matter what I did, I couldn't get the dip to form and hold a "cheese dip" consistency. I'd get it all heated up and stirred together, but it would never totally combine. I used the exact ingredients listed (grated the monterey jack from a block), but this just didn't turn out. Like Tinkmommy, my cheese just sort of clumped up and became a solid again. I could choose cumin flavored half and half, or a chunk of cheese, but not a nice smooth cheese dip. Made for Zaar Cookbook Tag.
  3. Tinkmommy
    The taste of this was GREAT! However, the consistency was an issue. My cheese clumped up after cooking if I wasn't constantly stirring it.
  4. JelsMom
    I find most homemade quesos to be a bit bland, but this one was great! Plenty of spice, perfect flavor. Thanks for sharing!


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