Queso Blanco Dip

About this recipe

Queso Blanco Dip is the white melted cheese sauce that appears on the table at every Tex-Mex restaurant in the United States: a cream of white American cheese (or Monterey Jack) melted with milk, tinned green chillies, jalapeños, garlic powder and cumin, served warm in a bowl with tortilla chips for dipping. The texture is silky, smooth and pourable, completely different from the orange cheddar of the classic queso dip. This white dip is simply called 'queso' in Texan restaurants and is as essential as nachos or guacamole to the Tex-Mex experience.

1. 1

   Cut the white cheese (or Monterey Jack) into small cubes. The smaller they are, the faster they melt.

   💡 White American cheese is the easiest to melt. Use fresh Mexican cheese or Monterey Jack as an alternative.

2. 2

   In a small saucepan over medium-low heat, warm the milk until hot but not boiling. Add the cheese cubes gradually, stirring constantly.

   💡 Low heat is key: cheese melted over high heat will separate and become lumpy.

3. 3

   Add the drained tinned green chillies, finely diced jalapeño, garlic powder and cumin. Mix well.

   💡 Hatch chillies (from New Mexico) give the most authentic flavour.

4. 4

   Adjust the consistency with more milk if the dip is too thick - it should have a pourable sauce texture that coats the chip without clumping.

   💡 If it cools and thickens, reheat over very low heat with a splash of milk.

5. 5

   Serve immediately in a warm bowl with tortilla chips. Garnish with chopped coriander, sliced jalapeño and a dusting of chilli powder.

   💡 To keep it warm longer, use a table burner or a fondue pot.