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Queso Blanco Dip
This restaurant-style queso blanco is a smooth white cheese dip made with white American cheese, pepper jack, and evaporated milk. The slow cooker keeps it creamy and perfect for tortilla chips, nachos, or tacos. 🤍 If you make this recipe, please leave a quick rating below—it helps other readers and means so much to me. 🤍
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Servings: 12
Calories: 366kcal
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Ingredients
- 2 (12-ounce) cans evaporated milk
- 2 tablespoons cornstarch
- 1 pound white American cheese cut into small cubes
- 1 pound pepper jack cheese cut into small cubes
- ½ cup pickled jalapeños diced, to taste
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
Instructions
Prep
- Cut the white American cheese and pepper jack into small, even cubes to help them melt smoothly.1 pound white American cheese, 1 pound pepper jack cheese
- In a medium bowl, whisk together the evaporated milk and cornstarch until the mixture is completely smooth and no lumps remain.2 (12-ounce) cans evaporated milk, 2 tablespoons cornstarch
Cook (Beautiful 10-in-1 Electric Multi-Cooker – Slow Cook Setting)
- Select the Slow Cook function and set the temperature to Low.
- Add the evaporated milk and cornstarch mixture to the pot.
- Stir in the cubed cheeses, jalapeños, cumin, garlic powder, and chili powder.½ cup pickled jalapeños, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon chili powder
- Cover and cook for 1–2 hours, stirring every 20–30 minutes.
- When the cheese is fully melted and smooth, switch the setting to Warm to hold for serving.
Notes
Substitutions
• Monterey Jack can replace pepper jack if you want less heat.
• Fresh diced jalapeños may be used instead of pickled.
• A small amount of diced green chiles can be added for additional flavor. Serving Suggestions
• Serve warm with tortilla chips, my homemade tortilla chips are amazing with queso! Also soft flour tortillas, or vegetable sticks.
• Spoon over nachos, tacos, baked potatoes, or grilled meats. Storage
• Refrigerate leftovers in a sealed container for up to 4 days.
• Freezing is not recommended because the cheese sauce may separate when thawed. Reheating
• Warm gently in the microwave in short intervals, stirring between each cycle.
• Add a small splash of milk if the dip becomes too thick during reheating.
• Monterey Jack can replace pepper jack if you want less heat.
• Fresh diced jalapeños may be used instead of pickled.
• A small amount of diced green chiles can be added for additional flavor. Serving Suggestions
• Serve warm with tortilla chips, my homemade tortilla chips are amazing with queso! Also soft flour tortillas, or vegetable sticks.
• Spoon over nachos, tacos, baked potatoes, or grilled meats. Storage
• Refrigerate leftovers in a sealed container for up to 4 days.
• Freezing is not recommended because the cheese sauce may separate when thawed. Reheating
• Warm gently in the microwave in short intervals, stirring between each cycle.
• Add a small splash of milk if the dip becomes too thick during reheating.
Nutrition
Serving: 1 serving | Calories: 366kcal | Carbohydrates: 9g | Protein: 20g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 1015mg | Potassium: 271mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 907IU | Vitamin C: 2mg | Calcium: 828mg | Iron: 1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.