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Mexican White Cheese Dip (Queso Blanco)

Mexican white cheese dip made in a heavy skillet until smooth, creamy, and pourable with melted Oaxaca or mozzarella. Green chiles, cilantro, and cumin add visible color and a mild kick, served warm with tortilla chips.
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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
  

Cheese dip base
  • 2 cup Oaxaca or mozzarella cheese, shredded Use Oaxaca for the most authentic melt; mozzarella works well if needed.
  • 4 oz white American cheese Adds creaminess and helps the dip stay cohesive.
  • 1 can (4 oz) diced green chiles Look for mild chiles unless you want extra heat.
  • 0.5 cup heavy cream
  • 0.25 cup whole milk
  • 2 tbsp diced jalapeño (optional) Optional for extra heat and texture.
  • 0.25 cup fresh cilantro, chopped Stir in for visible green flecks throughout.
  • 1 tsp cumin Provides warm, toasted flavor.
  • Salt and white pepper to taste Season at the end for best control.
  • Tortilla chips for serving Serve for dipping while the queso is warm.

Equipment

  • 1 Dutch oven

Method
 

Melt and combine cheeses
  1. Place the Oaxaca or mozzarella and white American cheese in a heavy skillet (or fondue pot) over medium-low heat, then stir frequently as the cheeses begin to melt and turn glossy, about 5 minutes.
  2. Pour in the heavy cream and whole milk while stirring, then continue cooking over medium-low heat until smooth and fully melted, about 3–5 minutes.
Flavor the queso blanco
  1. Stir in the diced green chiles and the jalapeño (if using), then cook 1 minute while stirring so the chiles are evenly distributed.
  2. Add the chopped cilantro and cumin, then season with salt and white pepper; keep stirring until the dip looks uniformly creamy with visible green flecks.
Serve warm
  1. Keep the queso warm over low heat for up to 5 minutes, stirring occasionally, then serve immediately with tortilla chips.

Notes

Pro tip: keep the heat at medium-low to prevent the cheese from breaking; if it thickens, loosen with a splash of whole milk while stirring. Store leftovers in the fridge up to 3 days, then rewarm gently over low heat with a little milk—freezing not recommended for best texture. For a dairy-light option, use part-skim cheese plus half-and-half instead of heavy cream, but expect a slightly less silky melt.