Queso Blanco Dip Recipe

Sweat onion and jalapeño

In a medium saucepan over medium heat, melt 1 tablespoon of the butter. Add the finely diced onion and the seeded, finely diced jalapeño. Cook, stirring occasionally, until the onion is translucent and soft, about 5–6 minutes. Add the minced garlic and continue to cook for 30–45 seconds until fragrant. Transfer the mixture to a small bowl and set aside.

Roux and milk

In the same saucepan over medium-low heat, melt the remaining 1 tablespoon butter. Sprinkle in the tablespoon of all-purpose flour and whisk constantly for 1 minute to form a light roux (do not brown).

Slowly whisk in the whole milk and half-and-half, a little at a time, whisking to remove lumps. Increase heat to medium and cook, whisking frequently, until the mixture is warm and begins to thicken slightly, about 3–5 minutes.

Season the warmed milk mixture with 1/2 teaspoon salt, 1/4 teaspoon ground white pepper, and 1/4 teaspoon ground cumin. Stir to combine.

Melt the cheese

Reduce heat to low. Add the shredded or thinly sliced white American cheese to the warm milk mixture in small handfuls, stirring or whisking until smooth and fully melted after each addition. Continue until all the cheese is incorporated and the sauce is silky. If the sauce becomes too thick, stir in up to 2 tablespoons extra milk to reach desired consistency.

Return the reserved sautéed onion, jalapeño, and garlic to the queso base and stir until evenly distributed.

Stir in the chopped pickled jalapeños (2 tablespoons) and the minced fresh cilantro. Taste and adjust seasoning with additional salt, white or black pepper, or a teaspoon of hot sauce if desired.

Remove from heat and stir in the fresh lime juice. If using chopped tomato or pico de gallo, gently fold it in now for a chunky finish, or reserve it for topping.

Transfer the queso blanco to a warmed serving bowl. Garnish with a sprinkle of extra chopped cilantro, a few pickled jalapeño slices, and a drizzle of hot sauce if desired.

Serve immediately with tortilla chips or warm flour tortillas. The queso will thicken as it cools; rewarm gently over low heat or in a double boiler, stirring occasionally, until pourable again.