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Ridiculously Easy Queso Blanco Dip with White Cheddar (1)

Ridiculously Easy Queso Blanco Dip with White Cheddar

Amber Bondar
This ridiculously easy queso blanco dip is made with real white cheddar cheese, canned jalapeños, and a silky evaporated milk base. Creamy, rich, and just the right amount of heat, it’s a simple stovetop appetizer that tastes like it came straight from a restaurant — but better. With a sharp cheddar and pantry-friendly ingredients this recipe creates a warm, scoopable dip perfect for hockey nights, cottage weekends, or movie snacks.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Canadian, Mexican
Servings 10
Calories 165 kcal

Equipment

  • Medium Saucepan
  • Whisk
  • measuring cup
  • Tablespoon
  • Teaspoon
  • Cheese Grater
  • bowl

Ingredients
  

  • 7 oz Old White Cheddar CASTELLO® TICKLER™ MATURE CHEDDAR CHEESE Grated- 200 grams
  • 1 can Chopped Green Chiles Old El Paso Chopped Green Chiles- 127ml or 4 oz
  • 1 can Evaporated Milk Carnation- 354 mL or 12 oz
  • 1 Tbsp Cornstarch
  • 3 Tbsp Butter
  • ⅛ tsp Cayenne Pepper
  • ¼ tsp Salt
  • ¼ tsp Cumin Powder

Instructions
 

  • Grate cheese and set aside in bowl.
    7 oz Old White Cheddar
  • Measure the butter and cornstarch and add them to a heated saucepan over low-medium heat.
    1 Tbsp Cornstarch, 3 Tbsp Butter
  • Stirring constantly with a whisk until bubbles form.
  • Slowly stir in the evaporated milk and continue to heat until almost a rolling boil and mixture has thickened. 2-3 Minutes on low-medium.
    1 can Evaporated Milk
  • Remove from heating element and add in the cheese. Stir until all the cheese has blended in and add in spices.
    ⅛ tsp Cayenne Pepper, ¼ tsp Salt, ¼ tsp Cumin Powder
  • Return to heat only if necessary to melt cheese fully.
  • Add in the canned chili peppers and serve.
    1 can Chopped Green Chiles
  • Store unused cooled Queso Blanco in airtight container in fridge for 3-4 days.

Notes

Amber’s Tips for the Cheesiest Queso Blanco

  • Go for aged cheddar: The older the cheese, the more flavor it brings. Mild cheddar will melt, but it won’t give you that signature sharp, cheesy bite.
  • Skip the pre-shredded stuff: Bagged cheese has anti-caking agents that can make your dip gritty. Grating from a block gives you that smooth, velvety finish.
  • Keep the heat low and steady: High heat can cause the sauce to split or curdle. Medium-low is your friend here — slow melt, smooth texture.
  • Stir like you mean it: This dip needs your attention. Constant stirring prevents clumps, scorching, and keeps everything creamy and cohesive.
  • Pull it off the heat before adding cheese: Cheese melts best when it’s not being blasted with direct heat. Take the pot off the burner and stir gently to melt.
  • Want it extra cheesy? Stir in a little more shredded cheddar just before serving. No one ever complains about too much cheese.

Nutrition

Calories: 165kcalCarbohydrates: 5gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 39mgSodium: 239mgPotassium: 138mgFiber: 0.2gSugar: 4gVitamin A: 414IUVitamin C: 5mgCalcium: 238mgIron: 0.3mg
Keyword appetizer, Cheddar, cheesecake, dippers, dips, Queso, snack foods
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