Go Back

Mexican White Cheese Dip (Queso Blanco)

Mexican white cheese dip (queso blanco) made in a heavy skillet so the shredded Oaxaca and American cheese melt into a silky, smooth dip. It’s studded with green chiles and finished with cilantro for visible flecks of green—perfect for serving warm with tortilla chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Queso blanco dip
  • 2 cup Oaxaca or mozzarella cheese, shredded
  • 4 oz white American cheese
  • 1 can (4 oz) diced green chiles
  • 0.5 cup heavy cream
  • 0.25 cup whole milk
  • 2 tbsp diced jalapeño (optional) Use for extra heat.
  • 0.25 cup fresh cilantro, chopped
  • 1 tsp cumin
  • 0.1 Salt To taste.
  • 0.1 white pepper To taste.
  • 1 Tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Melt the cheeses
  1. Add the shredded Oaxaca and white American cheese to a heavy skillet or fondue pot over medium-low heat, then stir frequently until mostly melted and glossy, about 3 to 4 minutes (visual cue: smooth melt with no dry cheese bits).
  2. Pour in the heavy cream and whole milk, stirring continuously until the mixture becomes fully smooth and evenly creamy, about 4 to 5 minutes (visual cue: silky consistency that coats the spoon).
Season and finish
  1. Stir in the diced green chiles and diced jalapeño if using, then cook for 1 minute to warm through, keeping the heat at medium-low (visual cue: green chile pieces distributed throughout).
  2. Add the chopped cilantro and cumin and stir until fragrant and speckled, about 30 to 60 seconds (visual cue: visible cilantro flecks across the dip).
  3. Season with salt and white pepper to taste, then keep warm over low heat until ready to serve, about 1 to 2 minutes (visual cue: gentle bubbling at the edges without boiling).
  4. Serve the queso blanco warm with tortilla chips arranged around it (visual cue: dip thick enough to scoop and chips stay crisp).

Notes

For the smoothest texture, shred the Oaxaca/moz­zarella fresh and melt over medium-low—high heat can make cheese grainy. Keep leftovers in an airtight container in the fridge up to 3 days, then rewarm gently on low heat with a splash of milk, stirring until smooth. Freezing isn’t recommended for best texture. For a lighter option, use half-and-half instead of heavy cream (texture may be slightly less rich).