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Mexican White Cheese Dip (Queso Blanco)

Mexican white cheese dip with creamy melted Oaxaca or mozzarella and American cheese, finished with green chiles and cumin. Warm, smooth, and speckled with cilantro for an easy queso blanco appetizer.
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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 base
  • 2 cup Oaxaca or mozzarella cheese Shredded.
  • 4 oz white American cheese
Dairy
  • 0.5 cup heavy cream
  • 0.25 cup whole milk
Chiles and aromatics
  • 1 can (4 oz) diced green chiles
  • 2 tbsp jalapeño Optional; diced.
  • 0.25 cup fresh cilantro Chopped.
  • 1 tsp cumin
  • 0.25 salt To taste.
  • 0.25 white pepper To taste.
  • 1 tortilla chips For serving.

Equipment

  • 1 cast iron skillet

Method
 

Melt the cheeses
  1. Place the shredded Oaxaca or mozzarella and the white American cheese in a heavy skillet or fondue pot over medium-low heat. Stir frequently as the cheese melts until fully combined and glossy.
Make it smooth
  1. Pour in the heavy cream and whole milk, stirring continuously until the mixture becomes smooth and uniform. Keep the heat at medium-low to prevent scorching.
Add chiles, herbs, and spice
  1. Stir in the diced green chiles, jalapeño (if using), cilantro, and cumin. Season with salt and white pepper to taste.
Serve warm
  1. Keep the dip warm over low heat, stirring occasionally, until ready to serve. Serve with tortilla chips and transfer to a white ceramic dish for the best presentation.

Notes

For the creamiest texture, shred cheese finely and keep the heat medium-low—high heat can separate dairy. Store leftovers in the refrigerator up to 3 days; rewarm gently on low heat with a splash of milk. Freezing isn’t recommended because dairy can break after thawing. If you want a dairy-light version, use evaporated skim milk plus a lactose-free cheese blend, but melt slowly over low heat.