Step 1

Whisk evaporated milk and cornstarch together in a medium saucepan until smooth. Once combined, bring to a simmer, whisking constantly. Once it begins to simmer (bubbling on the sides but not boiling), reduce heat to low.

Step 2

Whisk in sour cream until completely smooth.

Step 3

Stir in cheeses about ¼ cup at a time, whisking constantly until smooth/melted before adding more cheese. Once cheese is entirely melted, stir in all remaining ingredients, adding more or less jalapenos to taste.

Step 4

Top with optional garnishes such as chopped tomatoes, cilantro, jalapenos if desired. Serve with tortilla chips or pour on nachos, fries, tater tots, burritos, etc.

Step 5

The queso Blanco will stay creamy but thicken as it cools. Stir occasionally to mix in the skin that forms on top. You can heat dip in the microwave or gently on the stove at any point to warm up/thin. If you would like an even thinner dip, stir in additional evaporated milk or normal milk to reach desired consistency.