The Best Queso Blanco (White Cheese Dip)
This creamy, cheesy Queso Blanco dip blends white American and mozzarella cheeses with smoky poblano peppers for an unforgettable fiesta-ready treat.
Servings: 6 servings
Ingredients
- 2 tablespoons butter for a rich and creamy base
- 1 tablespoon all-purpose flour to help thicken the queso
- 1 cup whole milk adds creaminess and balances the flavors
- 1 cup white American cheese the star of the show for that classic queso flavor
- 1 cup mozzarella cheese for a stretchy, gooey texture
- 1 teaspoon garlic powder or granulated garlic for a hint of savory goodness
- 0.25 teaspoon onion powder optional, adds a slight sweetness and depth
- 0.5 teaspoon chili powder a touch of heat and color
- 0.5 teaspoon ground cumin for a warm, earthy flavor
- 2 poblano peppers freshly diced for a smoky kick
- 2 tablespoons olive oil to sauté the peppers
- chopped cilantro, green chiles, diced poblanos, jalapeños for garnishing and adding fresh toppings
Instructions
The Best Queso Blanco (White Cheese Dip) Cooking Guide
- Start by washing and dicing your poblano peppers. Heat the olive oil in your medium saucepan over medium heat, then add the diced peppers. Sauté for about 5-7 minutes until they're tender and slightly charred.
- In the same saucepan with the sautéed peppers, add the butter and let it melt. Once melted, sprinkle in the all-purpose flour and whisk continuously for about 1-2 minutes to create a roux that helps thicken your queso.
- Gradually pour in the whole milk while continuing to whisk. Keep stirring until the mixture is smooth and starts to thicken, about 3-5 minutes.
- Lower the heat and add in the white American cheese and mozzarella cheese. Stir until the cheeses are completely melted and the dip is smooth. Turn up the heat slightly if needed but be careful not to let it boil.
- Add the garlic powder, onion powder (if using), chili powder, and ground cumin. Stir to combine. Taste your queso and adjust the seasonings if needed.
- Remove the saucepan from the heat. Transfer your queso blanco to a serving bowl and top with chopped cilantro, additional diced poblanos, or jalapeños. Serve immediately with tortilla chips, veggies, or drizzled over tacos.
Equipment
- Medium Saucepan
- Whisk
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Cups and Spoons
Notes
- If the queso is too thick, gradually whisk in more milk to reach your desired consistency.
- To avoid lumps, lower the heat and whisk vigorously until smooth.
- Adjust the spice level by adding more jalapeños or hot sauce for extra heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of milk to restore creaminess.