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Mexican White Cheese Dip (Queso Blanco)

Mexican white cheese dip (queso blanco) made in a heavy skillet until smooth and creamy, with melted Oaxaca/mozzarella and visible green chiles and cilantro. Warm dip is kept over low heat and served with tortilla chips for an easy 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: 390
Ingredients Equipment Method Notes

Ingredients
  

Cheese base
  • 2 cup Oaxaca or mozzarella cheese Shredded; Oaxaca gives the classic stretchy texture, mozzarella works as a substitute.
  • 4 oz white American cheese Adds body and melts smoothly.
Creamy chile mixture
  • 1 can (4 oz) diced green chiles Drain if packed in liquid for a thicker dip.
  • 0.5 cup heavy cream
  • 0.25 cup whole milk
  • 2 tbsp jalapeño Optional for extra heat; diced small so it disperses evenly.
  • 0.25 cup fresh cilantro Chopped; stirred in for visible green flecks.
  • 1 tsp cumin
  • 0.1 salt To taste.
  • 0.1 white pepper To taste.
Serving
  • 1 tortilla chips For dipping.

Equipment

  • 1 cast iron skillet

Method
 

Melt the cheeses
  1. Add the shredded Oaxaca or mozzarella and the white American cheese to a heavy skillet over medium-low heat, then stir frequently as they melt until smooth and fully combined, about 6–8 minutes.
  2. Pour in the heavy cream and whole milk while stirring, keeping the heat at medium-low until the mixture becomes silky and uniform, about 2–4 minutes.
Add chiles and seasonings
  1. Stir in the diced green chiles and jalapeño (if using) so they distribute through the dip.
  2. Add the chopped cilantro and cumin, then season with salt and white pepper to taste.
Keep warm and serve
  1. Keep the queso blanco warm over low heat, stirring occasionally, then serve immediately with tortilla chips.

Notes

Pro tip: keep the queso blanco on medium-low to low heat—cheese dips break if overheated. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently over low heat with a splash of milk to loosen. Freezing isn’t recommended due to texture changes. For a lighter option, swap whole milk for evaporated skim milk and reduce heavy cream to 1/4 cup, but the dip may be slightly less rich.