Introduction
Few dips are as iconic in Tex-Mex cuisine as Queso Blanco Dip with Jalapeños. Creamy, cheesy, and slightly spicy, this dip combines smooth white cheese with the tangy heat of fresh jalapeños for a bold, irresistible appetizer. Served hot and bubbly, queso blanco is perfect for tortilla chips, veggies, or even as a topping for nachos, tacos, and grilled dishes.
Queso blanco dip is more than just a snack—it’s a crowd-pleaser. Its rich, velvety texture and balanced spice make it a staple at parties, game days, and casual get-togethers. Making it at home allows you to adjust the heat, richness, and flavor exactly to your liking, creating a dip that’s far superior to store-bought versions.
Why I Love This Recipe
I love this recipe because it’s creamy, spicy, and comforting all at once. The combination of white cheese and jalapeños creates a smooth, melty dip with a perfect kick of heat. I also appreciate how quick and easy it is to make—just a few ingredients, a bit of stirring, and you have a dip that feels indulgent yet approachable.
It’s also versatile. You can serve it as a party appetizer, as a nacho topping, or even drizzle it over roasted vegetables for a spicy, cheesy twist. The fresh jalapeños add brightness and heat, giving this queso blanco a flavor that’s dynamic and unforgettable.
Why It’s a Must-Try Dish
This dish is a must-try because:
- It’s smooth, creamy, and cheesy, a guaranteed crowd favorite.
- The jalapeños provide a perfect amount of heat without overpowering the cheese.
- It’s quick and easy to make at home.
- It’s highly versatile, perfect for chips, tacos, nachos, or dipping veggies.
- It’s a Tex-Mex classic that elevates any appetizer spread.
Homemade queso blanco with jalapeños is a flavor-packed upgrade over the store-bought version, and once you try it, you’ll see why it’s a staple at parties and game nights.
Recipe Details
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
- Servings: 6–8 servings
- Calories: ~250 kcal per serving (with chips)
- Course: Appetizer / Snack
- Cuisine: Tex-Mex / American
Ingredients
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk (warm)
- 8 oz white American cheese, shredded
- 4 oz Monterrey Jack cheese, shredded
- 2–3 jalapeños, seeded and finely chopped
- 1 small tomato, diced (optional)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt to taste
- Tortilla chips for serving
Optional garnish: chopped cilantro, sliced jalapeños, or diced red bell pepper
Cooking Directions
Step-by-Step Preparation
- Prepare the Jalapeños
- Remove seeds and finely chop jalapeños. Set aside.
- Make the Roux
- In a medium saucepan over medium heat, melt butter.
- Whisk in flour and cook for 1 minute until lightly bubbling.
- Add Milk
- Slowly pour in warm milk while whisking continuously to avoid lumps. Cook until slightly thickened, about 2–3 minutes.
- Add Cheese
- Reduce heat to low and gradually add shredded white American and Monterey Jack cheese, stirring until fully melted and smooth.
- Season and Add Jalapeños
- Stir in garlic powder, onion powder, and chopped jalapeños. Add salt to taste.
- Optionally, fold in diced tomato for freshness.
- Serve Hot
- Transfer to a serving bowl and serve immediately with tortilla chips.
- Garnish with cilantro or additional jalapeños if desired.
How to Serve
- Serve hot in a bowl with tortilla chips on the side.
- Can also drizzle over nachos, tacos, or roasted vegetables for a cheesy topping.
- Garnish with fresh cilantro, diced tomatoes, or extra jalapeños for visual appeal.
Recipe Tips
- Cheese Choice: Use good quality white American and Monterrey Jack for smooth melting.
- Keep it Smooth: Stir constantly over low heat to prevent separation.
- Control Heat: Remove seeds from jalapeños to reduce spiciness.
- Add Extras: For a smoky flavor, try roasted jalapeños.
Variations
- Spicy Queso: Add chopped serrano peppers or a pinch of cayenne.
- Creamy Queso with Sour Cream: Stir in 2 tablespoons of sour cream for extra creaminess.
- Vegetable Queso: Fold in sautéed onions, bell peppers, or corn for a chunky dip.
- Bacon Queso: Top with crispy bacon bits before serving.
- Vegan Version: Use plant-based cheese and unsweetened plant milk for a dairy-free version.
Freezing and Storage
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in a microwave.
- Freezing: Not recommended, as cheese may separate and change texture.
Special Equipment Needed
- Medium saucepan
- Whisk
- Knife and cutting board (for jalapeños and optional vegetables)
- Spoon or ladle (for serving)
Conclusion
Queso Blanco Dip with Jalapeños is a creamy, spicy, and indulgent dip that’s perfect for parties, game nights, or casual snacking. Smooth, cheesy, and full of flavor, this dip pairs perfectly with tortilla chips or can be used as a topping for nachos, tacos, and more. Quick to prepare and endlessly customizable, this Tex-Mex favorite is sure to become a regular in your appetizer rotation.
Queso Blanco Dip with Jalapeños
Description
Few dips are as iconic in Tex-Mex cuisine as Queso Blanco Dip with Jalapeños. Creamy, cheesy, and slightly spicy, this dip combines smooth white cheese with the tangy heat of fresh jalapeños for a bold, irresistible appetizer.
Ingredients
Optional garnish: chopped cilantro, sliced jalapeños, or diced red bell pepper
Instructions
-
Prepare the Jalapeños: Remove seeds and finely chop jalapeños. Set aside.
-
Make the Roux: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until lightly bubbling.
-
Add Milk: Slowly pour in warm milk while whisking continuously to avoid lumps. Cook until slightly thickened, about 2–3 minutes.
-
Add Cheese: Reduce heat to low and gradually add shredded white American and Monterey Jack cheese, stirring until fully melted and smooth.
-
Season and Add Jalapeños: Stir in garlic powder, onion powder, and chopped jalapeños. Add salt to taste. Optionally, fold in diced tomato for freshness.
-
Serve Hot: Transfer to a serving bowl and serve immediately with tortilla chips. Garnish with cilantro or additional jalapeños if desired.
