Queso Blanco Dip
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Queso blanco dip with white American cheese, mild green chiles, and milk. Make this smooth skillet dip in about 13 minutes for grilled cheese strips or fries.
Queso blanco dip is a warm, smooth white cheese dip with mild green chiles, making a quick, creamy partner for grilled cheese strips or fries. This Tex-Mex version uses deli white American cheese and whole milk for an easy skillet melt. A little garlic and cumin season the dip without overwhelming the chiles. Keep the heat gentle, add the cheese in stages, and adjust the thickness with warm milk just before serving. Makes: about 2 cups, or 6 snack-size servings. Time: 5 minutes prep and about 8 minutes cooking, for 13 minutes total.
How to make Queso Blanco Dip
Makes About 2 cups; 6 snack-size servings. Listed times are estimates; visual and temperature cues control doneness.
5 minCook
8 minRest
0 minTotal
13 minYield
About 2 cups; 6 snack-size servings
Equipment
- Small 8-inch nonstick skillet with at least 1-quart capacity
- Silicone spatula
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- •1 teaspoon unsalted butter
- •1/4 cup canned chopped mild green chiles, drained
- •1/4 teaspoon garlic powder
- •1/8 teaspoon ground cumin
- •3/4 cup whole milk, plus more as needed
- •8 ounces deli white American cheese, cut into small pieces
Instructions
- 1
Warm the chiles and seasonings
Melt the butter in a small nonstick skillet over medium-low heat. Add the drained green chiles and cook for 1 minute, stirring. Add the garlic powder and cumin and stir for about 10 seconds.
- 2
Heat the milk gently
Pour in the milk and stir to combine. Warm over medium-low heat for about 2 minutes, until steaming at the edges without boiling. Lower the heat to low.
- 3
Melt the cheese gradually
Add the cheese in four additions, stirring each addition until mostly melted before adding the next. Keep the heat low and stir across the bottom for 3–5 minutes, until completely smooth and hot throughout. Remove from the heat. If too thick for dipping, stir in warm milk 1 tablespoon at a time. Transfer to a serving bowl and serve warm; the dip thickens as it cools.
Variation
- Milk: Two-percent milk works at the same starting amount, with a slightly less rich finish. - Chiles: Use canned hot green chiles for more heat. - Seasonings: Omit the cumin if you prefer a simpler cheese-and-chile flavor. - Cheese color: Yellow American cheese can give a similar melting texture, but the dip will have a different color.
Questions and answers
What cheese is used for queso blanco dip?
This recipe uses deli white American cheese. Choose that cheese for a smooth, creamy dip with the stated quantities of milk.
Can I use queso fresco for queso blanco dip?
Queso fresco is a crumbly fresh cheese and will not give the same smooth sauce in this recipe. Use the specified white American cheese for the intended texture.
Why is my queso blanco too thick?
The dip thickens as it cools, and cheese brands vary. Warm it gently and stir in warm milk 1 tablespoon at a time.
Is queso blanco dip spicy?
This version is mild because it uses canned mild green chiles. Use hot green chiles if you want a spicier dip.
Can I make queso blanco dip ahead?
Yes. Refrigerate it promptly after making, then reheat gently with a little milk as needed. It firms up when cold and loosens again as it warms.
What can you dip in queso blanco besides chips?
Grilled cheese strips and fries work well. Serve modest portions alongside a sandwich, since the dip is rich.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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