This Queso Blanco is the BEST recipe for White Cheese Dip leaked from your favorite Mexican restaurant. Only 4 ingredients and 5 minutes for the EASIEST and most authentic Mexican White Cheese Dip recipe.
Get your tortilla chips ready for dipping, or drizzle the cheese over your favorite Mexican dish. Everyone LOVES this white cheese dip!
I did it, I did it! Actually, I should be yelling “WE did it!” One year ago I posted a recipe for Queso Blanco, but it didn’t quite match the wonderful, runny restaurant dip that we love oh-so-much. It was good in taste, but the texture was a little funny and quickly thickened off the heat. Well, I’m so extremely happy to announce that I finally found the perfect queso blanco dip combination that matches my favorite white cheese dip in some Mexican (and even some chain) restaurants. And, the reason I now have it is because of you, my readers.
White Cheese Dip Recipe from A Mexican Restaurant
The original queso blanco post is one of my top visited recipes on this blog. If you glance at the comments, you’ll see that many readers stopped by to share their thoughts about what I might change to make it exactly what I wanted. The other day, I finally decided to filter through the comments and emails. I made a plan to try all of them until I came up with the perfect formula. There were numerous great suggestions, but one in particular caught my eye. Why? Because the reader gave me the exact recipe from the restaurant where she worked!
(Hand model, courtesy of my two-year old son. 😉 )
What Kind of Cheese Is Used in Mexican Restaurants?
I quickly made up my mind to start with this recipe, since it seemed the most promising for what I was searching. It didn’t call for authentic (good quality) Mexican cheese as some of the others suggested. Instead, the Mexican restaurants use ONLY white American cheese and very few other ingredients. The original Queso Blanco recipe I tested also used white American cheese, and added shredded Monterey Jack. I didn’t love that recipe and thought it needed something more. What I didn’t expect was that it really needed a bit of something less!
How to Make EASY White Cheese Dip
You are going to love how easy this is to put together, especially because you do not shred the cheese and you can serve it in the bowl in which it was prepared. Only one dirty dish! The original instructions were for large restaurant quantities and used restaurant equipment I do not have, nor am I even familiar with.
Aiming for the easiest method, I took the ingredient list, sliced it in half and decided to throw it all into my trusty Pampered Chef batter bowl, then into the microwave. Worked like a charm! After five minutes in the microwave (stirring after every minute) the cheese was completely melted and perfectly runny. After letting it set for a few minutes, the dip did thicken a little bit, but not nearly as much as the other recipe from last year.
White Cheese Dip in a Crock Pot
You can make this White Cheese Dip in the Crock Pot. Place all ingredients in a small Crock Pot and heat on low for 1 to 2 hours, stirring occasionally. Once it’s ready, lower the heat setting to warm. No fuss, no mess!
I can’t wait for you to give this a try. The amount of heat can be adjusted to your preference. For me, I added an extra pickled jalapeno and it was exactly the temperature we wanted (reflected below). Toss in other ingredients, like diced tomatoes, sausage bits, cilantro, whatever you desire. But, if you are someone who is in search for the creamy white cheese dip you enjoy in the restaurants, then I highly recommend you just start with the basic and very simple recipe below. I’m confident you will be pleased.
The BEST recipe for White Cheese Dip leaked from your favorite Mexican restaurant. Only 4 ingredients and 5 minutes for the EASIEST and most authentic Queso Blanco recipe.
- 1 1/4 (1.25) lb block White American Cheese (Land O'Lakes brand preferred), cut into 1-inch cubes
- 2/3 cup milk
- 1/2 cup cold water
- 1/4 cup diced green chiles , from a can
- 2 pickled jalapenos , chopped
- 1 ounce pickled jalapeno juice
- pinch of cumin (optional)
Combine the cheese cubes, milk and water into a large microwave safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Remove from the microwave and stir in the rest of the ingredients.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. If using for a party dip, transfer to a small Crock Pot on the warm setting.
Combine all ingredients in a small Crock Pot. Set on low for 1 hour, stirring occasionally. Once melted, reduce setting to warm.
Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.
White American cheese is found at most deli counters in your local grocery store. Land o' Lakes is my preferred brand, however, I have had great results with Boar's Head, too.
If after 5 minutes in the microwave your cheese is not all melted, give it an additional 30 seconds and stir again. Repeat until melted. You may also use a wire whisk if clumps remain.
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Post updated on 6/17/2019 with a video and new additional photos.