I recently made my version of Chipotle Queso using shredded white cheddar, Monterey Jack, and crumbled queso fresco. Mixed with heavy cream, green chiles, and a touch of garlic powder, it turned out exceptionally creamy with a hint of spice. I was amazed at how quick and simple it was to whip up.

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I recently whipped up this Better Than Chipotle Queso Blanco Dip and man, it turned out awesome! I’ve been on the hunt for a white cheese dip that’s a cut above your usual Chipotle queso, and this recipe was like a game changer.

I combined 8 oz of shredded white cheddar with 8 oz shredded Monterey Jack; then I tossed in 4 oz of crumbled queso fresco for that extra punch of flavor. I mixed it all with 1 cup of heavy cream, a can of 4 oz diced green chiles, and just a pinch of 1/2 tsp garlic powder with salt to taste.

It only takes me about 5 minutes to pull it all together, and let me tell you, it tastes as good as those famous recipes like Chili’s Queso Dip or any top-notch Cheese Dip recipes out there. If you’re hosting game day or a party, this dip will definitely impress everyone.

Enjoy hacking your snack game!

Why I Like this Recipe

1. I love how creamy and rich this dip turns out every time. The mix of three cheeses gives it a depth of flavor thats really satisfying.
2. I like how quick and easy it is to make even though it tastes so impressive. It only takes about 5 minutes so its perfect for when I’ve got friends over for game day.
3. I really enjoy the little kick of flavor from the diced green chiles. They add just enough spice to make the queso exciting without overwhelming the other flavors.
4. I appreciate that its a versatile snack that goes with pretty much any chip or dipper i have around – its a definite crowd pleaser!

Ingredients

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White Cheddar Cheese is rich in protein and healthy fats, giving a creamy full flavor.
Monterey Jack Cheese offers a mild, smooth taste and plenty of protein while helpin meltability.
Queso Fresco adds a light tang and texture with moderate protein and lower fat content.
Heavy Cream contributes richness with high fat and calories, making dip super smooth and thick.
Diced Green Chiles deliver a mild heat and tang, adding vibrant flavor with minimal carbs.
Garlic Powder infuses a zesty, punchy flavor with negligible calories, enhancing the overall savory profile.
Salt intensifies all the other flavors in the dip, balancing the taste profile perfecly.

Ingredient Quantities

8 oz white cheddar cheese, shredded

8 oz Monterey Jack cheese, shredded

4 oz queso fresco, crumbled

1 cup heavy cream

1 can (4 oz) diced green chiles

1/2 tsp garlic powder

Salt to taste

How to Make this

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1. Pour the heavy cream into a medium saucepan and set it over medium heat with the garlic powder and a pinch of salt.

2. Warm the cream until it starts to simmer gently; don’t let it actually boil.

3. Gradually sprinkle in the shredded white cheddar and Monterey Jack cheeses, stirring constantly so they melt evenly.

4. Once the cheddar and jack cheeses have melted into the cream, fold in the crumbled queso fresco.

5. Stir the mixture well to make sure all the cheeses are fully melted and blended smooth.

6. Add the diced green chiles and keep stirring until they are evenly distributed.

7. Taste the dip and add a little extra salt if needed.

8. Lower the heat and let the queso simmer for another minute to blend all the flavors together.

9. Remove the saucepan from the heat and let the dip sit for a couple of minutes; this helps it thicken just a bit.

10. Spoon the queso blanco into a serving bowl and serve warm with chips or your favorite dippers. Enjoy!

Equipment Needed

1. Medium saucepan for heating the cream and melting the cheeses
2. Measuring cup to measure the heavy cream accurately
3. Wooden spoon for stirring all the ingredients together
4. Can opener to open the can of diced green chiles
5. Serving bowl to scoop out and serve your queso blanco

FAQ

Q: What cheeses should I use for this recipe?

A: You need white cheddar, Monterey Jack, and queso fresco. These cheeses work really well together to give a creamy and tangy flavor.

Q: Can I sub out any of the cheeses if I cant find them?

A: Sure, you can try other mild melting cheeses, but the flavor might not be exactly the same. Stick to similar textures for the best results.

Q: Can I swap heavy cream for something else?

A: You can use half-and-half but the dip might be a little less rich. Just be mindful that the consistency may change too.

Q: How do I reheat the queso dip?

A: Reheat it slowly on low heat in a pan or in the microwave in short bursts stirrin in between till it gets nice and smooth.

Q: How long can I store leftovers?

A: You can keep it in an airtight container in the fridge for up to 3 days. Just be sure to heat it gently before serving again.

Better Than Chipotle Queso Blanco Dip Recipe Substitutions and Variations

Instead of the white cheddar, you can use a sharp cheddar or even a mild Colby if thats all you have on hand
If Monterey Jack isnt available, you might try using pepper Jack to give the dip a little extra kick
You can replace queso fresco with feta cheese or a light ricotta salata to achieve a similar texture
Heavy cream can be substituted with half and half or even evaporated milk if you’re lookin for a slightly lighter option
If you dont have diced green chiles, try roasting a poblano or using a couple of chopped jalapenos for that mild heat

Pro Tips

1. Try low and slow on the heat so that all cheeses melt evenly without getting gritty; stirring constantly is key, so don’t rush it.
2. Let the queso sit for a couple minutes after you take it off the stove; this extra time helps the flavors get to know each other and thickens it up a bit.
3. Be careful when adding in the cheeses – add them little by little into the warm cream so you don’t end up with clumps, it really makes a difference.
4. If you like a bit more kick, consider tossing in some extra green chiles or even a pinch of another mild spice; experiment a bit until you find the right balance.

Better Than Chipotle Queso Blanco Dip Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

360

kcal

Equipment: 1. Medium saucepan for heating the cream and melting the cheeses
2. Measuring cup to measure the heavy cream accurately
3. Wooden spoon for stirring all the ingredients together
4. Can opener to open the can of diced green chiles
5. Serving bowl to scoop out and serve your queso blanco

Ingredients

8 oz white cheddar cheese, shredded
8 oz Monterey Jack cheese, shredded
4 oz queso fresco, crumbled
1 cup heavy cream
1 can (4 oz) diced green chiles
1/2 tsp garlic powder
Salt to taste

Directions

Pour the heavy cream into a medium saucepan and set it over medium heat with the garlic powder and a pinch of salt.
Warm the cream until it starts to simmer gently; don't let it actually boil.
Gradually sprinkle in the shredded white cheddar and Monterey Jack cheeses, stirring constantly so they melt evenly.
Once the cheddar and jack cheeses have melted into the cream, fold in the crumbled queso fresco.
Stir the mixture well to make sure all the cheeses are fully melted and blended smooth.
Add the diced green chiles and keep stirring until they are evenly distributed.
Taste the dip and add a little extra salt if needed.
Lower the heat and let the queso simmer for another minute to blend all the flavors together.
Remove the saucepan from the heat and let the dip sit for a couple of minutes; this helps it thicken just a bit.
Spoon the queso blanco into a serving bowl and serve warm with chips or your favorite dippers. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.