4 Ingredient Queso Blanco Recipe

Introduction

This easy 4 Ingredient Queso Blanco recipe is a creamy, flavorful cheese dip perfect for any gathering. Made with just deli cheeses, jalapeno, and evaporated milk, it’s quick to prepare and delicious with chips or veggies.

Ingredients

• 1/2 pound White American deli sliced cheese
• 1/2 pound Pepper Jack deli sliced cheese
• 1 small jalapeno, diced
• 1 can evaporated milk (12 fluid ounces)
• Chips (optional, for serving)

Instructions

1. Step 1: Slice the deli cheeses into cubes and place them into a saucepan.
2. Step 2: Add the diced jalapeno to the saucepan, then pour in the evaporated milk.
3. Step 3: Heat the mixture over low heat, stirring often to melt the cheese slowly and prevent burning.
4. Step 4: Once completely melted, continue cooking for a few minutes to thicken the sauce if desired.
5. Step 5: To thin the dip, stir in more evaporated milk a little at a time until you reach your preferred consistency.
6. Step 6: For a crockpot method, place all ingredients into a slow cooker.
7. Step 7: Set the slow cooker to low and cover with the lid; cook for 1 hour.
8. Step 8: Stir the dip thoroughly, replace the lid, and cook for another hour or until fully melted and smooth, about 1.5 hours total.
9. Step 9: Adjust thickness with additional evaporated milk if needed.

Tips & Variations

• Remove seeds from the jalapeno for less heat, or add more jalapeno for extra spice.
• Use a blend of different cheeses like Monterey Jack or mild cheddar for variation.
• Stir frequently when melting cheese to avoid sticking or burning.
• If you prefer a smoother dip, use a whisk to break up any lumps as it melts.

Storage

Store leftover queso blanco in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally to maintain smoothness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this queso blanco without jalapeno?

Yes, you can omit the jalapeno for a milder dip or substitute it with a small amount of canned green chilies.

What can I serve with queso blanco?

Queso blanco pairs well with tortilla chips, fresh vegetables, soft pretzels, or as a topping for tacos and nachos.

4 Ingredient Queso Blanco Recipe

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★★★★★

4.8 from 93 reviews

This easy 4 Ingredient Queso Blanco recipe delivers a creamy, flavorful cheese dip perfect for snacking or entertaining. Using simple deli cheeses, fresh jalapeno, and evaporated milk, it melts smoothly to create a rich dip that can be easily thickened or thinned to your preference. Enjoy it warm with chips or as a versatile topping.

• Author: Mia
• Prep Time: 5 minutes
• Cook Time: 15 minutes stovetop / 1.5 hours slow cooker
• Total Time: 20 minutes stovetop / 1 hour 35 minutes slow cooker
• Yield: Approximately 4 cups of queso blanco dip 1x
• Category: Dip
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Cheese

• 1/2 pound White American deli sliced cheese, cut into cubes
• 1/2 pound Pepper Jack deli sliced cheese, cut into cubes

Additional Ingredients

• 1 small jalapeno, diced
• 1 can (12 fluid ounces) evaporated milk
• Optional: chips for serving

Instructions

1. Prepare the cheese: Slice the White American and Pepper Jack deli cheese into cubes and place them into a saucepan to begin melting.
2. Add jalapeno and evaporated milk: Stir in the diced jalapeno, then pour the entire can of evaporated milk into the saucepan with the cheese cubes.
3. Melt the cheese slowly: Set the heat to low and stir frequently as the cheese melts. It’s important to heat slowly to prevent burning and to ensure a smooth dip.
4. Adjust thickness: Once fully melted, cook the dip for a few extra minutes if you prefer a thicker consistency, stirring constantly.
5. Thin if needed: For a thinner dip, add additional evaporated milk from a second can and stir until combined and smooth.
6. Optional slow cooker method – add ingredients: Place all ingredients into a slow cooker as an alternative melting method.
7. Slow cook the dip: Set the slow cooker to low, cover with a lid, and cook for 1 hour.
8. Stir and continue cooking: Remove lid, whisk the dip to combine, then cover and cook for another hour or until the cheese is fully melted and creamy, around an hour and a half total.
9. Adjust thickness in slow cooker: Similar to stovetop, add extra evaporated milk to thin the dip if desired, stirring well after adding.

Notes

• Use low heat on the stovetop to avoid burning the cheese and achieve the best melting results.
• The jalapeno adds a gentle heat; adjust the quantity based on your spice preference.
• Evaporated milk is key to creating a creamy texture without needing heavy cream.
• For a thinner or thicker queso blanco, simply adjust the amount of evaporated milk accordingly.
• The slow cooker method is perfect if you want to keep the dip warm for longer periods during parties or gatherings.
• Serve warm with tortilla chips or use as a topping for nachos, tacos, or other Mexican-inspired dishes.

Keywords: Queso Blanco, Cheese Dip, Easy Dip Recipe, Jalapeno Cheese Dip, Party Dip, Mexican Dip, 4 Ingredient Dip