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Queso Blanco Dip

This Queso Blanco Dip is a creamy, cheesy delight that’s perfect for any gathering!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons butter
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon crushed garlic
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups whole milk (for a thicker sauce, use less)
  • 8 oz finely shredded Monterey Jack cheese
  • 1 Roma tomato (seeds removed and diced)
  • 2 tablespoons canned, diced green chilis
  • 1 tablespoon chopped fresh cilantro

Instructions

  • In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté for about 2-3 minutes until the onion turns translucent. Then, add the crushed garlic and sauté for another minute until fragrant.
  • Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 1 minute to form a roux, which will help thicken your dip.
  • Gradually pour in the whole milk while whisking vigorously to combine. Continue to stir until the mixture thickens, which should take about 3-5 minutes.
  • Reduce the heat to low and add the shredded Monterey Jack cheese to the saucepan. Stir until the cheese is fully melted and the mixture is smooth.
  • Once the cheese is melted, fold in the diced Roma tomato, canned green chilis, and chopped cilantro. Mix until everything is well combined.
  • Transfer the Queso Blanco Dip to a serving bowl and enjoy it warm with tortilla chips, veggies, or any of your favorite dippables!

Equipment

  • Medium Saucepan
  • Wooden spoon or whisk
  • Measuring cups and spoons
  • Cutting board and knife
  • Serving Bowl

Notes

  • Make the dip a day ahead and store it in the fridge.
  • Reheat gently on the stovetop, adding a splash of milk if needed.
  • Fresh cheese melts better than pre-shredded cheese.