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This Queso Blanco dip recipe was adapted from the famous restaurant-style white cheese queso dip served at Miguel’s Cocina Restaurant in San Diego, California.  Creamy and zesty, with just the right kick of jalapeno, this is the best queso Blanco dip you will ever eat, perfect for Cinco De Mayo parties…if you are ready to share it with the world.  I call it “liquid gold” because it is as precious as gold. No fake cheese in this queso Blanco, it is the real deal!

This queso Blanco dip can also be used as a sauce for Mexican dishes such as enchiladas, fajitas, or nachos.  Drizzle it over grilled shrimp and you will lose your mind, it is so tasty!  To keep warm for parties, place the finished dip in a fondue dish or crockpot on low and stir every ten minutes to keep it from thickening.

Best Queso Blanco Dip

• 1 Tbsp Butter
• 2 Tbsp Flour
• 2 c. Half and Half Cream
• 1 c. Sour cream (You can use fat-free here)
• 1 tsp. Chicken base (You can usually find this in the spice or Spanish food section.  It is a powdered chicken flavoring)
• 1 Jalapeno, seeded and finely chopped (or 1/2 can of chopped jalapeno or green chilies)
• 1 Tbsp.  Jalapeno juice (You can find near Tabasco sauce in the grocery aisle or use the juice from a can of jalapenos)
• 1 tsp Ground Cumin
• 2 oz. White Cheddar Cheese, shredded
• 2 oz. Monterey Jack Cheese or Pepper Jack, shredded

Melt the butter in a large saucepan over medium heat.  Sprinkle in the flour and whisk together, cooking the flour/butter for about 3-4 minutes, until light brown.  Add the half-and-half in the saucepan and whisk vigorously to incorporate with the flour mixture.  Heat on medium-high to almost boiling, stirring constantly so it does not stick to the bottom of the pan.  When the cream is ready to boil, reduce the heat to medium, add the sour cream and whisk vigorously to melt the sour cream into the half & half.  Add the chicken base and jalapeno juice and blend well.  Reduce heat to medium-low and simmer for 2-3 minutes.  Remove from heat and stir in jalapenos and shredded cheese until well blended. If you use only cheddar cheese, the dip will have an oily sheen on the top; Monterey Jack or Pepper Jack will help it blend better.

Note:  You can throw in some fresh chopped tomato and/or cilantro if you’d like, but we enjoy our queso without cilantro.

Note:  This dip should be creamy, not too thick.  If it gets thickens too quickly, mix more cream into it to thin it out a little.  If you like your dip spicy, add more jalapeno and juice.

Looking for a few more Cinco De Mayo recipe ideas?

• Strawberry Limeade Margaritas (for a crowd)
• Ancho Chile Chocolate Lava Cakes
• Roasted Red Pepper Guacamole

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