Oh yes! The creamy, melty Mexican restaurant-style cheese dip (queso blanco) is a favorite for chips, nachos, or drizzling over tacos. The secret is smooth, silky cheese with just the right spices. Here’s a full recipe:
Mexican Restaurant-Style Cheese Dip (Queso Blanco)
Ingredients
- 1 lb (450 g) white American cheese, cubed or shredded (found at deli counters)
- ½ cup (120 ml) whole milk (more as needed for consistency)
- ¼ cup (60 ml) heavy cream (optional, for extra creaminess)
- 1 tablespoon unsalted butter
- 1 small jalapeño or green chili, finely diced (seeds removed for less heat)
- 1 small tomato, finely diced (optional, for Tex-Mex flavor)
- 2 tablespoons onion, finely diced
- 1 clove garlic, minced
- ¼ tsp cumin powder
- Pinch of salt
- Fresh cilantro, chopped (for garnish)
Instructions
1. Sauté Aromatics
- In a saucepan, melt butter over medium heat.
- Add onion, garlic, and jalapeño. Cook for 2–3 minutes until softened and fragrant.
- Stir in tomato (if using) and cook 1 more minute.
2. Melt the Cheese
- Lower the heat to medium-low.
- Add cubed/shredded cheese, milk, and cream.
- Stir constantly until the cheese melts into a smooth dip.
3. Season
- Stir in cumin and a pinch of salt.
- Adjust thickness with more milk if needed.
4. Serve
- Transfer to a serving bowl (or a small slow cooker to keep warm).
- Garnish with chopped cilantro or extra jalapeños.
- Serve immediately with tortilla chips, warm tortillas, or drizzle over nachos.
Tips & Variations
- Use white American cheese for that authentic restaurant melt — it stays silky.
- Add Rotel tomatoes with green chilies for a Tex-Mex twist.
- Mix in chorizo for queso fundido-style dip.
- Keep warm in a mini crockpot for parties.
Do you want me to also share a 5-minute microwave version of this dip (super quick for weeknights or game day)?