Creamy Three-Cheese Queso Blanco Dip
A creamy, comforting queso blanco dip made with a blend of three cheeses and mild spices, perfect for snacking, entertaining, and cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 1 ½ cups white American cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ½ cup queso fresco or Cotija cheese, crumbled (feta as substitute)
- 1 ½ cups whole milk
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour (can substitute gluten-free flour)
- 1 small fresh jalapeño, finely chopped, seeds removed (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (optional garnish)
Instructions
- Shred all cheeses finely (about 1 ½ cups white American, 1 cup Monterey Jack, ½ cup queso fresco). Finely chop 1 small jalapeño, removing seeds for mild heat. Set aside.
- In a medium saucepan, melt 2 tablespoons unsalted butter over low heat. Once melted, whisk in 2 tablespoons all-purpose flour until smooth. Cook for 1-2 minutes, whisking constantly to cook out the raw flour taste but don’t let it brown.
- Gradually whisk in 1 ½ cups whole milk, pouring slowly to avoid lumps. Keep whisking until the mixture thickens and bubbles gently, about 4-5 minutes. The texture should be creamy and smooth—if it’s too thick, add a splash more milk.
- Lower the heat to the lowest setting. Slowly add the shredded white American and Monterey Jack cheeses, stirring constantly until melted and smooth. Keep the heat low to avoid grainy texture; add a tablespoon of milk at a time if too thick.
- Stir in the chopped jalapeño, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground cumin, and salt and pepper to taste. Let the flavors meld for 2-3 minutes on low heat.
- Remove the sauce from heat and gently fold in the crumbled queso fresco for a touch of tangy contrast. Sprinkle chopped fresh cilantro on top if desired.
- Transfer to a warm serving bowl and serve immediately with tortilla chips, fresh veggies, or roasted potatoes.
Notes
Use freshly shredded cheeses for best melting texture. Keep heat low and melt cheeses slowly to avoid grainy texture. If dip cools and thickens, whisk in warm milk over low heat to restore creaminess. For gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch. Jalapeño seeds removed for mild heat; add seeds or cayenne pepper for spicier dip.
Nutrition
- Serving Size: About ¼ cup (60g)
- Calories: 150
- Sugar: 1
- Sodium: 300
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 2
- Protein: 8
Keywords: queso blanco dip, three-cheese dip, creamy queso, snack recipe, party dip, easy queso, Mexican dip