Craving Chipotle queso? My white cheese dip tastes better than theirs! This amazing queso blanco recipe comes together in just 5 minutes!
Everyone in my house is a big fan of party dips, especially when they have loads of gooey cheese in them! Whether it’s a cheesy Cajun hot crab dip or a cold jalapeno bacon cheese ball, we’re ready to grab chips and dig in!
Out of all the warm cheese dips I’ve tried, my favorite by far is queso, also known as chile con queso. It’s a creamy, white cheese dip with diced chiles.
The Spanish word queso translated to English means cheese. So by definition, a queso dip can be made with any type of cheese, but the majority are made with white.
After trying chili con queso at local Mexican restaurant, I was hooked. It isn’t a complex dip; actually, it’s very basic, but the creaminess and slightly spicy flavor are completely crave-worthy.
Some time later, I tried Chipotle queso, and I even tried Qdoba’s version, but I wasn’t impressed. The fact is, very few fast food restaurants use high quality ingredients, and subpar ingredients affect the overall taste. So, I was determined to make my own version of a restaurant queso recipe.
Better than Chipotle queso
My white queso is creamy and slightly spicy. I use 3 different types of white cheese, green chiles and heavy cream. It’s a snap to make… ready in just 5 minutes!
If you’re having a crowd over for game day or a holiday party, queso blanco dip is the perfect party snack!
Ingredient notes and substitutions
This queso dip is made of white cheese, heavy cream and chiles. That’s it!
- White cheeses
To give my queso recipe an authentic Mexican flavor, I use Oaxaca cheese, along with Monterey Jack and white American cheese. As long as you use a good quality melting cheese, feel free to use your favorite variety.
Other Mexican cheeses that melt well are Asadero and Chihuahua.
I love the flavor of queso fresco, but it doesn’t melt well. So if you want to use it, you could crumble it over the top for garnish.
- Heavy cream
For the creamiest consistency, I highly recommend using heavy cream. Granted, using heavy cream makes it higher in calories and fat. So even if you’re tempted, you probably shouldn’t make this white queso recipe every day. 😉
For a lower fat option, you could use half & half, evaporated milk, or even whole milk. However, you’ll also need to include a thickening agent. A cornstarch slurry (equal parts cornstarch and water) works well.
- Chiles
My queso recipe calls for just a small can of chopped green chilis and a jalapeno. For a spicier kick, you can leave the seeds and membrane of the jalapeno intact, or use a spicier chili pepper
Of course, you’re welcome to make the queso dip without chiles.
Video: Making Chipotle queso
Want to see this cheesy goodness in action?
Watch the video in the recipe card at the bottom of this post to learn how to make queso blanco like a pro!
Queso blanco recipe variations
With a few simple additions, you can have a completely different, but equally delicious, white cheese dip! Here are some ideas:
- queso fundido is a crave-worthy chorizo white cheese dip.
- fiery hot queso diablo – Want to clear your sinuses fast? Add a few ghost peppers or Carolina reaper chiles!
- beef queso dip has yellow cheese rather than white. With ground beef, it’s a delicious cheeseburger dip.
- smoked – add your favorite smoked white cheese!
- roasted salsa verde stirred into white queso is amazing!
By the way, it’s delicious for dipping, but there are other ways to use queso blanco dip. Serve it over roasted vegetables, a steak, grilled pork chops, or salmon!
FAQ
No, queso blanco is actually a Tex Mex dip, but using Mexican cheese like Oaxaca or Asadero gives it more authentic Mexican flavor.
To keep your dip warm and creamy, transfer it to a slow cooker set to the “warm” or “low” setting. It will stay dippable that way for at least two hours. Store any leftovers in a covered container in the refrigerator for up to 5 days.
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Better Than Chipotle Queso + Video
Ingredients
- 8 oz Oaxaca cheese cut into 1-inch cubes (See Note 1 for substitutions)
- 8 oz white American cheese cut into 1-inch cubes
- 1 cup heavy cream (See Note 2 for substitutions)
- 4 oz canned green chiles chopped
- 1 tsp ground cumin
- 1/8 tsp Mexican oregano or original oregano, crushed
Garnish
- 1 plum tomatoes
- 1 jalapeno diced
- 2 tbsp queso fresco crumbled
Instructions
- Add heavy cream to a saucepan over medium heat, and bring to a simmer.
- Add cheeses to pan and stir until completely melted (See Note 3).
- Add green chiles, cumin and oregano. Stir thoroughly to combine.
- Pour into serving dish and garnish with diced tomatoes, jalapenos and crumbled queso fresco, if desired. Serve warm with tortilla chips.
Notes
- If unable to find, you can substitute Oaxaca cheese with Asadero or Monterey jack cheese. Both Oaxaca and Asadero are good quality Mexican cheeses that melt well.
- Half & half and evaporated milk are good substitutes for heavy cream, if needed. However, the consistency of the final queso blanco dip will be a bit thinner.
- Cheese separates at about 160°F which is why it curdles or separates if the sauce is pushing close to boiling. If it separates, off the heat source add some more cream (fat assists) and whisk until smooth and emulsified.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition
Can this be put in a crockpot?
Definitely Allison, enjoy!
What is the approximate volume of this recipe? ‘Servings’ for a dip are hard to measure! 😉 Looks great
They sure are and it also depends on how much each person dips, right?! Total this dip is 28 ounces give or take.
I used the Oaxaca cheese as recommended and it was an epic fail! It did not mix well with the cheddar cheese and heavy whipping cream and I ended up with a big blob of sticky melted cheese sitting in a pool of white liquid. For some reason it did not mix well at all. I salvaged the blob of cheese so I could use on some nachos. I am not so sure about using Oaxaca cheese. I have used Monterey Jack in the past and it mixes well so I will stick with that!
Strange that happened to you Frank, I have never had that experience using Oaxacan cheese, even as seen in the video. Super creamy when used as directed in the recipe card. Stick with the Monterey Jack if that’s what works for you.
Same exact thing happened to me. Cheese is too expensive for this to happen.
It is noted to “simmer” this when the cheese is added to the cream. Cheese separates at about 160°F which is why it curdles or separates if the sauce is pushing close to boiling. If it separates, off the heat source add some more cream (fat assists) and whisk until smooth and emulsified. Hope this helps!
I use this to top so many dinners, it’s not just for dipping! So good!
Super easy and so tasty. Thanks Rosa!
I used to be addicted to Qdoba and Chipotle queso, and after making this recipe, there’s no turning back. It’s less expensive to make at home! PERFECT recipe!
Thanks Don!
Sounds great! Will be our appetizer for Thanksgiving
One of my favorites John, have lots of chips!