White Queso Dip
White queso dip is a delicious appetizer made with melted monterey jack and goat cheese! This queso fundito is the perfect thing to serve for a crowd during the big game!
White Queso Dip
I was inspired to recreate this white queso dip recipe after having something similar at a restaurant in Reno. This recipe is not a traditional creamy recipe, instead it is melted and gooey!
If you want this recipe to be creamier rather than cheesier, just add more milk to the white sauce base!
This recipe has a wonderful flavor profile with goat cheese and jalapeños! The combination of monterey jack and queso fresco is quite mild, but the goat cheese adds a great flavor. I have served this a couple of times, and it has always been a hit!
This white queso dip is best served hot out of the oven! So plan to pop it in the broiler just before your guests arrive! Serve this with chips and it will be gone before you know it! I hope you enjoy this delicious white queso dip!
What cheese is for white queso dip:
White queso dip is traditionally made with monterey jack and/or queso fresco (skim milk cheese). However, you can use any white cheese that you’d like! Goat cheese adds wonderful flavor to white queso dip. Cream cheese or pepper jack cheese are great options too!
What is white queso dip?
White queso dip is a delicious melted cheese dip that is made with a combination of white cheese. To make white queso dip creamy, use cream cheese or a white milk sauce made from butter, flour, and milk.
Can you make ahead white queso dip?
White queso dip is best enjoyed when fresh out of the oven! I suggest making this right before you want to serve it. If you need to make white queso dip ahead of time, you can make the dip a few hours beforehand, but don’t broil it until you’re ready to serve.
Can you freeze white queso dip?
Unfortunately white queso dip isn’t all that great when reheated. If you must freeze or refrigerate, bring the dip to room temperature, warm over the stove, and don’t broil until you’re ready to serve. If the dip becomes too thick as you reheat, just stir in a little bit of milk.
Making the base of a white queso dip:
This white queso dip recipe is made using a basic white sauce (béchamel sauce); however, I didn’t want it to be as runny as a traditional white sauce. I used less butter than I normally would to make the roux.
You don’t want the roux to be too lumpy, so as you make this step of the recipe, you may opt to add a little more butter to create a play dough like consistency before adding the milk.
Much like making a caramel sauce, this process requires continued whisking as it goes from perfect to bad very quickly. Once you melt the butter, gradually add the flour, whisking throughly between each addition. Repeat the same process while adding the milk.
At first, the sauce will be runny, but as you whisk, the heat will begin to thicken the sauce into a delicious base for your white queso dip!
If you want your white queso dip to be more creamy than cheesy, just add a bit more milk!
more game day appetizers
- 1/2 white onion
- 1 jalapeño
- 1 tablespoon olive oil
- 1-2 tablespoons butter
- 1/4 cup flour
- 1/2 cup milk
- 4-6 oz. (1 block) goat cheese
- 8 oz. shredded monterey jack cheese
- 3-5 oz. queso fresco (skim milk cheese)
Step 1: Drizzle 1 teaspoon olive oil in a cast iron skillet, sauté sliced onions allowing to char slightly. Slice a jalapeño in half. Remove seeds. Place into the cast iron skillet turning once, allowing it to char. Once the onions and jalapeño have charred. Remove from the skillet and set aside. Allow the skillet to cool slightly.
Step 2: Over low heat, melt 1 tablespoon butter in the the skillet. Once melted, whisk in 1/4 cup flour in stages. Do not add flour all at once. Add in increments, whisking to fully incorporate with each addition of flour. You want it to look like play dough. Continue to whisk until the roux has darkened slightly – it will resemble a thick dough. If the dough it lumpy or too crumbly, add a little more butter and whisk to combine.
Step 3: Begin adding 1.5 cups milk into the roux in increments. Whisking continuously until the mixture resembles thick pancake batter. Add more milk if necessary to reach this consistency. The longer you cook, the thicker the sauce will become.
Step 4: Once the white sauce is made, reduce the heat and stir in 2 cups shredded monterey jack, 4-6 oz. goat cheese, and 3-5 oz. queso fresco cheese. Whisk until the cheese is melted and thoroughly combined.
Step 5: While the cheese is melting. Slice the jalapeño into bite size pieces. Add the onions and jalapeño back into the cheese mixture.
Step 6: Place the cast iron skillet into a preheated oven set on the low broil function. Broil until the top is bubbly and golden brown. Watch carefully as this happens quickly!
Serve hot with chips!