Copycat Applebees Queso Blanco
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You can make Applebee’s famous Queso Blanco at home in just 20 minutes! This creamy white cheese dip is perfect for parties or game day snacks. With simple ingredients like white American cheese, Monterey Jack, and fresh veggies, you’ll create a tasty dip that rivals the restaurant version.

The recipe is easy to follow. You’ll start by sautéing onions and jalapeños, then melt the cheeses with half and half. Add fresh tomatoes and cilantro for extra flavor. Serve it warm with chips or use it to top your favorite Mexican dishes.
Exact Ingredients List
Here’s what you’ll need to make this tasty Applebee’s copycat queso blanco:
• 2 tablespoons vegetable oil
• 2 tablespoons finely minced jalapeño pepper
• 1/3 cup finely chopped white onion
• 1 pound white American cheese
• 8 ounces Monterey Jack cheese
• 1/2 cup half and half milk
• 1/3 to 1/2 cup chopped tomato
• 2 tablespoons chopped cilantro
You can adjust the heat by keeping or removing the jalapeño seeds. For a milder dip, take out the seeds. If you like it spicy, leave them in.
Remember to chop the cheese into big chunks. This helps it melt easier when you’re cooking. The recipe makes about 10 servings, perfect for sharing with friends.
Instructions
Start by heating vegetable oil in a pot over medium-low heat. Add 1 1/2 tablespoons of chopped jalapeño and the white onion. Cook until the onion turns clear.
Next, chop the cheeses into big chunks. Put all the cheese and half-and-half into the pot. Turn the heat to low and stir until the cheese melts completely.
Once melted, add the fresh tomatoes and stir them in. Mix in half of the cilantro.
Just before you serve, sprinkle the rest of the cilantro and chopped jalapeños on top for a nice look.
This queso is best served warm. You can keep it hot in a small slow cooker if you’re having a party. Serve with tortilla chips or use it to top your favorite Mexican dishes.
For less spice, remove the seeds from the jalapeños. If you like it hotter, leave them in or add more peppers.

Possible Substitutes List & Recipe Variations
You can mix up this queso recipe to suit your taste. Try these easy swaps:
Cheese Options:
- White cheddar instead of American cheese
- Pepper jack for extra spice
- Queso fresco for a more authentic flavor
Veggie Swaps:
- Bell peppers instead of jalapeños (milder)
- Red onion for a pop of color
- Canned diced tomatoes if fresh aren’t available
Milk Alternatives:
- Whole milk for a thinner dip
- Heavy cream for extra richness
- Non-dairy milk for a lactose-free version
Spice it up:
- Add a dash of cumin or chili powder
- Mix in some diced green chiles
- Sprinkle red pepper flakes on top
Make it meaty:
- Stir in cooked ground beef or chorizo
- Add diced bacon bits
- Mix in some shredded chicken
Serving ideas:
- Use as a dip for veggies
- Pour over nachos
- Drizzle on tacos or burritos
Remember, you can always adjust the heat level by changing the amount of jalapeños you use. Have fun experimenting with your queso!
Tips, Tricks & Storing
You can make this queso ahead of time. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat it slowly on the stove or in the microwave. Stir often to keep it smooth.
For extra flavor, try adding a dash of cumin or chili powder. You can also swap the jalapeño for a milder pepper if you prefer less heat.
Serve your queso with tortilla chips, fresh veggies, or use it as a topping for nachos or tacos. It’s great for parties or game day snacks.
If the queso gets too thick, add a splash of milk or half-and-half to thin it out. Stir well until you get the right consistency.
To keep your queso warm during serving, use a small slow cooker or fondue pot. This way, it stays at the perfect dipping temperature.
Freeze leftover queso for up to 3 months. Thaw it in the fridge overnight before reheating. The texture might change a bit, but it will still taste yummy.