Description
A creamy and flavorful Queso Blanco Cheese Dip made with a blend of mild cheeses and green chiles, seasoned with cumin and oregano, and topped with fresh tomato, jalapeño, and queso fresco. Perfect for serving warm with tortilla chips or as a savory addition to your favorite dishes.
Ingredients
Scale
Cheese and Dairy
- 8 oz Oaxaca, Asadero, or Monterey Jack cheese, cubed
- 8 oz white American cheese, cubed
- 1 cup heavy cream
- 2 tbsp queso fresco, crumbled
Vegetables and Spices
- 4 oz canned green chiles, chopped
- 1 tsp ground cumin
- â…› tsp crushed Mexican oregano (or regular oregano)
- 1 plum tomato, diced
- 1 jalapeño, diced
Instructions
- Melt the Cheeses: In a saucepan over low heat, combine the cubed Oaxaca (or Asadero or Monterey Jack) cheese, white American cheese, and heavy cream. Stir continuously until the mixture is smooth and the cheeses are fully melted.
- Add Seasonings and Chiles: Stir in the chopped canned green chiles, ground cumin, and crushed Mexican oregano. Continue to heat gently while mixing until all ingredients are fully blended and warmed through.
- Prepare the Toppings: Pour the warm cheese dip into a serving bowl. Sprinkle the top evenly with the diced plum tomato, diced jalapeño, and crumbled queso fresco for fresh flavor and color contrast.
- Serve Warm: Serve the queso blanco cheese dip warm alongside tortilla chips or pour over your favorite dishes as a rich and flavorful topping.
Notes
- Use low heat to prevent the cheese from scorching or separating.
- Adjust the jalapeño quantity according to your preferred spice level.
- Oaxaca or Asadero cheese gives a stringy, melty texture, but Monterey Jack is a great substitute.
- For a smoother dip, finely chop the cheeses before melting.
- Can be kept warm in a slow cooker or fondue pot for parties.
