Queso Blanco Dip

When I lived in Atlanta, I used to frequent a restaurant called La Fonda, that served a lick-the-bowl-clean queso dip which honestly, is one of the main reasons I would go there. I’ve yet to find a restaurant here in LA that comes remotely close, so I decided to try to duplicate it at home. Since it’s been about ten years since I’ve had that incredible dip, it’s hard for me to compare, but I can tell you this one is truly yummy!

Queso Dip


  • 8 oz. White American cheese, cubed or broken into pieces (can be found behind the deli counter at most grocery stores)
  • 2 tbsp. diced green chiles
  • 1 pickled jalapeño, chopped
  • 1 tbsp. pickled jalapeño juice
  • 1/3 cup milk
  • 1/4 cup cold water
  • Pinch of ground cumin, optional


  1. Toss all ingredients into a microwave-safe bowl and microwave on high for 4 minutes, stirring every minute. This will start out watery, but will form into a nice, runny dip. Be careful… the bowl will get hot.
  2. Serve immediately with chips.

Note: Microwave ovens vary, so this may take less or more than four minutes – mine took a little over three. 

Tip: The dip will thicken as it cools, so if you want to maintain the thinner consistency, keep it warm in a small crock pot on low.

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The “BEST” Queso Dip

I will not claim that this is the best queso on this planet; however, I will say, that it’s out of this world! 


  • 1 tbsp butter
  • 1 tbsp cornstarch
  • 3/4 cup sour cream
  • 1 cup shredded Mexican Four-Cheese mix
  • 1 1/2 tbsp mango salsa
  • 2 (heaping) tbsp cream cheese


  1. In a medium saucepan over medium heat, melt butter.
  2. Stir in cornstarch, then sour cream.
  3. When mix becomes hot and bubbly, stir in the cheese blend, cream cheese and salsa.
  4. Continue stirring until cheeses melt and mixture thickens, about 5-10 minutes.
  5. Serve with tortilla chip or veggies.

If you want to add a little spice,  drop a couple of splashes of hot sauce in the last few minutes of cooking.