The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This homemade Green Chile White Queso Dip recipe is incredibly easy to make and SO delicious! All you need is 5 minutes and five ingredients!
Today I have another recipe to celebrate green chile season; my Green Chile White Queso Dip. It’s made without processed cheese!
Check out other green chile recipes:
- Cheesy Green Chile Cornbread
- Easy Chicken Enchilada Soup
- Crock Pot Green Chile Pinto Beans
- Potato Green Chile Chowder
- Chicken Enchiladas with Creamy Green Chile Sauce
- Mega Breakfast Burritos
- Easy Green Chile Chicken
If you make this Green Chile White Queso Blanco for a party, get ready to be the most popular person in the room! Not only is it SO flavorful, but it’s simple to make. When I’m entertaining for a sporting event or party, this queso dip is usually the last thing I make because I like to serve it warm.
Recently we had family over, and I made this while talking with my sister-in-law and niece. When I poured the finished queso dip into my serving bowl they were blown away by two things:
- It was SO quick & easy to make!
- It was so, so, SO good!
Cook’s Note – Green Chile White Queso Dip:
- Please, please, PLEASE only use freshly grated cheese for this recipe. The pre-shredded variety has anti-clumping additives that add a grainy texture to this white queso.
- Leftover white queso dip will keep, covered in the refrigerator, for up to 5 days.
- To reheat the queso, place it in the microwave and heat on 50% power for 30 seconds. Stir and then repeat until heated through.
- This green chile white queso doubles nicely. Just make sure you use a large saucepan when making a double batch.
Disclosure: This post includes affiliate links. See the rest of Food Folks and Fun’s disclosure policy here.
Cook’s Tools & Ingredients – Queso Blanco:
- cheese grater
- medium saucepan
- whisk
- roasted green chile
- chicken granules
Green Chile White Queso Dip
Ingredients
- 1 cup half and half
- 1 Tablespoon cornstarch
- ½ teaspoon chicken bouillon granules or ½ of a bouillon cube crushed
- 8 ozs pepper jack cheese shredded
- 4 oz can chopped green chiles
Instructions
- In a medium saucepan whisk together half-and-half, cornstarch, and bouillon granules until there are just a few clumps.
- Move saucepan to burner and heat over medium heat until mixture simmers, whisking occasionally to break up any remaining clumps.
- Reduce heat to low and whisk in shredded cheese until melted. Stir in green chiles. Serve immediately with tortilla chips.
Video
Nutrition
Check out other fabulous dips:
Ann Pierce says
I made this recipe last week. I really liked the flavor, and it came out silky smooth!
Jillian says
Ann, I am so glad you liked it! It’s definitely a family favorite around my house. Thanks for stopping by! 🙂
Courtney says
Made the dip– started silky but when I added green chillies it became grainy. What did I do wrong?
Jillian says
Did you use cheese that you shredded yourself? Prepackaged cheese has other additives that can make the sauce grainy. Also, if you cook the sauce over high heat it will “break” and become grainy.
Courtney says
Heat was probably the culprit. I did grate the cheese by hand.
Jillian says
Yep, probably the heat.
Renee Goerger says
We love all things with green chiles. This creamy cheesy dip is one of our favorites!
Jillian says
I’m so glad you like the recipe. I always make it for parties and big games.
Sandi says
This queso recipe brings me back to when we were living in Texas…there was a restaurant called Chuy’s that had queso like this. I can’t wait to try it.
Jillian says
Hi Sandi, I hope you love the recipe! ANd I’ve heard a lot about Chuy’s, never been though. Thanks for stopping by. 🙂
Karen says
Would it work to add I. Some queso fresco as well?
Jillian says
Karen, I do not recommend using queso fresco as it does not melt and will add a very clumpy texture to this dip.