This gluten free Mexican Queso Blanco Dip recipe uses real shredded Monterrey and Pepper Jack cheese for a spicy but smooth and creamy sauce.
This recipe for Mexican Queso Blanco Dip is by far my favorite dipper sauce yet. And, for good reason.
It’s a quick and easy gluten free nacho cheese recipe, that is smooth and creamy with the right amount of spiciness. It’s definitely better than the jarred versions.
How to Make Mexican Queso Blanco Dip Recipe
What I like about it is that this recipe stays true to what queso really should be: made with real cheese. Monterrey Jack and Pepper Jack, to be precise. I have also used aged white cheddar on occasion, to round out the flavors.
But Monterrey Jack and Pepper Jack is where the “spice” really happens and pleasantly so.
And, I use none of the prepackaged cheese either. The reason? Shredded cheese has been known to contain a hidden ingredient that’s called cellulose. While not the false rumor of being harvested from wood pulp, it is considered an “insoluble complex carb.” It’s used to keep the cheese from clumping thanks to the moisture content found in cheese.
I avoid this by using my food processor (a few pulses do all the hard work), or my handy box grater to shred the cheese. And, since you won’t be storing this cheese but using it right away, you don’t have to worry about clumping, which isn’t that big of a deal anyway.
Still, I have to admit I’m hooked when it comes to this Queso Blanco Dip. I’m a dipper by heart and can’t resist pulling out the tortilla chips for a one-on-one encounter with one of the best dips EVER! for any occasion.
You can make this queso stovetop and then transfer it to a mini crockpot to keep it warm. (HINT: Set your crockpot to LOW, otherwise the queso will burn).
But if you don’t want to do this you can allow the queso to come to room temperature. It still retains it’s creamy, dreamy texture.
Serve it with tortilla chips, vegetable sticks or better still use alongside your favorite Mexican recipe, like Quick and Easy Chicken Enchiladas.
The Perfect Party Dip
As mentioned, this nacho-friendly dip works well for all occasions including game day, family gatherings, Super Bowl parties, tailgating, picnics and more.
So what are you waiting for? Get dipping with this quick and easy Mexican Queso Blanco Dip recipe. Oh, and I almost forgot to mention, it’s also Gluten Free! Enjoy!
Mexican Queso Blanco Dip Recipe
- 1 1/4 cup White Sharp Cheddar shredded
- 1 1/4 cup Monterrey Jack shredded
- 1 tbsp cornmeal
- 1 tbsp butter
- 3/4 cup tomato chopped finely
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp pimentón or Smoked Spanish Paprika
- 4 oz mild green chiles canned, roasted and peeled—include juice
- 12 oz whipping cream
- 1 jalapeño pepper ribs and seeds removed, and minced (optional)
- Salt as needed
- Toss cheese with cornmeal in a bowl. Set aside.
- In a saucepan add all of the rest of the ingredients.
- Heat the sauce to a light boil.
- Slowly drop in handfuls of cheese into the saucepan while stirring constantly.
- Mix well.
- Heat through until all the cheese has been mixed into the sauce.
- Remove from the heat and serve immediately with tortilla chips or veggie sticks.