This Queso blanco dip recipe is 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. I call it “liquid gold” because it is as precious as gold! No fake cheese in this queso, 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.
Best Queso Blanco Dip
- 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 grocery aisle or use the juice from can of jalapenos)
- 2 oz. shredded cheese (Use tex-mex or cheddar/monterey jack mix)
Heat half-and-half in a saucepan on medium high to almost boiling, stirring constantly so it does not stick to bottom of pan. When cream is ready to boil, reduce the heat to medium, add 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. Remove from heat and stir in jalapenos and shredded cheese until well blended.
Note: This dip will be creamy, not chunky. If it is too thick, mix more cream into it. If you like your dip spicy, add more jalapeno and juice.