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Tortilla chip dipped in queso blanco dip.

Queso Blanco Dip

Herbs and Flour
This homemade Queso Blanco Dip is so easy to make at home with real cheese!
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizers, Dip
Cuisine Mexican
Servings 8 servings
Calories 156 kcal


  • 1 tablespoon cornstarch
  • 1 1/2 cups milk divided
  • 2 tablespoons butter
  • 2 tablespoon jalapeno diced
  • 1/2 cup corn kernels (fresh, frozen or canned)
  • 1 tablespoon flour
  • 1/4 teaspoon cumin powder
  • 1 1/2 cup cheese shredded (any melty white cheese such as Gouda, Jarlsberg, Monterey Jack)
  • salt to taste
  • 1/4 cup chopped tomatoes + 1 tablespoon to sprinkle on top


  • In a small bowl, mix the cornstarch with 2 tablespoons of milk until the cornstarch dissolves and creates a slurry.
  • In a saucepan, melt butter. Add the jalapeno and corn and saute for a minute. Remove 2 tablespoons of the mixture and reserve to sprinkle on top later.
  • Sprinkle the jalapeno and corn in the saucepan with the flour and cumin. Add the remaining milk and cornstarch slurry to the saucepan and whisk together for 1 minute. Add the shredded cheese and continue to whisk until the cheese melts and the sauce thickens. Season with salt to taste.
  • Remove from heat and stir in 1/4 cup of chopped tomatoes. Transfer to serving bowl and sprinkle with the reserved jalapeno, corn and tomatoes. Serve hot.


Calories: 156kcalCarbohydrates: 6gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 206mgPotassium: 122mgFiber: 1gSugar: 3gVitamin A: 428IUVitamin C: 5mgCalcium: 209mgIron: 1mg
Keyword cheese, cinco de mayo, dip, party appetizer, party food
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