This Queso recipe is the most delicious white cheese dip you will ever taste. If you’re looking for an easy queso dip recipe, you’ve come to the right place. No velveeta here, just real quality cheese and ingredients melted together and ready to dip. Learn how to make queso from scratch, just like what you get at your favorite Mexican restaurant!
Why this is the BEST queso recipe
White Queso Dip is the stuff dreams are made of. A great salsa or queso recipe can be life changing!
I’ve been on the hunt for the perfect white cheese dip recipe for years and years, and this one has finally completed me. If you haven’t made homemade queso blanco before, then today is the day.
I feel like I’ve been searching for the perfect restaurant style queso recipe to serve on Taco Night, Super Bowl, and Cinco de Mayo my entire life. One that’s smooth, creamy, cheesy, and just perfect for dipping, nachos, and pouring over my favorite Tex-Mex dishes.
I’ve made so many queso and cheese dip recipes, and this is hands down my go-to option! It’s become a reader favorite since I first posted this and I’m certainly not surprised.
Making restaurant style Mexican cheese dip is SUPER EASY and amazingly addicting…so you’ve been warned.
White Queso Dip Recipe
This white cheese dip is what I serve at every tailgating party, every summer bbq, and every night where I’m simply craving cheese. I have a lot of cheesy dips on this site, but this Queso Blanco is HANDS DOWN my favorite.
I’ve made dips of all kinds, from Chicken Enchilada Dip to Vegan Queso. I love them all and each one has their place, but this recipe is my go-to. This makes the perfect appetizer for any meal.
As a rule, I almost always make Homemade Tortilla Chips for dipping. It’s worth the extra time it takes to make them (but it doesn’t take that much extra time), and bonus: they’re baked and not fried!
What kind of cheese should I use for queso?
To get that classic Mexican restaurant queso blanco, use white American cheese. I also mixed in a small amount of Mozzarella to enhance the texture and flavor.
You could also mix in pepper jack, Monterey jack, or another type of cheese instead of Mozzarella.
What is queso sauce made of?
- White American Cheese and Mozzarella
- Evaporated Milk: I prefer this over cream, milk, or half & half
- Cornstarch: a good thickening ingredient
- Jalapenos or Green Chiles (or both!)
- Chili Powder
- Red Pepper Flakes
- Salt & Pepper
- Optional Spices: Cumin and/or nutmeg (I personally love the flavor, but you can certainly make this queso sauce without them)
- Garnish: top with cilantro, diced tomatoes, and jalapenos
How to Make Queso Dip from Scratch
Making the perfect queso from scratch is easier than you can imagine. It does involve some time standing at the stove, but I have faith that you can handle it. This is really about melting the cheese perfectly and adding in a few things for flavor.
Here are the steps in a nutshell:
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Heat evaporated milk and whisk in cornstarch. Once simmering, reduce heat to low.
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Stir in your cheese in batches by the handful. Stir until fully melted, and then add more and stir until all cheese has been added and melted together.
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Stir in any add-ins, chili powder, red pepper, jalapenos, etc.
- Grab your chips and ENJOY! Or use it to make good recipes even better like our Smothered Chicken Fajitas or Perfect Chicken Nachos.
Be sure to watch the video to see the step by step recipe in action, and see the recipe card below for full ingredients and instructions.
Recipe Variations
This White Queso Recipe is pretty simple as is, but you can easily change it up in so many ways by adding in different ingredients. Follow the basic recipe, then try some new things to add in.
Here are some ideas:
- Add in chorizo (like I did in this recipe).
- Mix in hamburger. Cook it separately (with taco seasoning) and then stir in.
- Add black beans, corn, and diced tomato for a chunkier dip.
Make it in a Slow Cooker:
- Set slow cooker to HIGH and add in the evaporated milk/cornstarch and all of the cheese.
- Cover and let the cheese fully melt, stirring regularly.
- Once melted, switch cooker to LOW and stir in any add-in ingredients and spices.
- Keep it in the slow cooker while serving (great option for parties) on warm, and be sure to stir it occasionally.
Storing Queso Dip
If you have any leftover dip, pour it into an airtight container and store in the refrigerator up to 3-4 days.
To reheat: Add a splash of milk and heat in the microwave in 15-30 second increments, stirring between each increment to make sure it’s fully heated through.
What is queso? Is it just melted cheese?
The literal translation of queso is cheese, but when we talk about it, we’re talking specifically about the melty, liquidy, amazing goodness that is queso DIP. I always think of the traditional kind you get at Mexican restaurants, which is why I wanted make this authentic white queso recipe.
This is truly the cheese dip of your DREAMS! It’s a copycat recipe from your favorite restaurant. I’ve loaded mine with green chiles, spices, and topped with cilantro, jalapeños, and tomatoes. Perfect!
Does this stay smooth and creamy as it cools?
The evaporated milk helps this Mexican cheese dip stay creamy, but it will still harden as it cools (that’s just what cheese does). So if you’re not going to be inhaling this in 10 minutes, follow these tips to keep it nice and warm (and smooth and creamy).
To keep it warm:
- After making it, move it into a slow cooker and set it to WARM. You can easily serve the dip straight out of the crock pot, AND keep it warm, smooth, and creamy through the whole party.
- Otherwise, just heat it up in the microwave for 30 seconds and stir generously once it starts to get cold.
- It reheats beautifully after refrigerating too! Add a bit of milk while stirring and reheating on the stove to help hydrate it and add creaminess back in.
Best Queso Recipe Tips
We have tried to make this homemade queso as easy as possible so that anyone can make it and be sure that it comes out PERFECT each and every time. Here are some tips we have come up with over the years:
- Use evaporated milk instead of milk, cream, or half and half. When I first posted this recipe, I used half and half (half milk/half cream). The recipe always worked for us, but I had some readers comment that their recipe was separating while cooking. NO BUENO! Using evaporated milk should fix that issue as it has less moisture. Voila!
- Don’t let the milk overheat. Once the milk reaches a light simmer, immediately reduce to low. Never bring the heat over medium/low past that point. Cheese dip that gets too hot and overcooks can become grainy, and we don’t want that!
- We’ve added cornstarch. Cornstarch is used to thicken the queso dip and works great!
- Always be stirring! As you add in batches of cheese to melt, be sure to whisk constantly to make sure it stays creamy and melts perfectly.
Since I make this over and over again throughout the years, I’m always working to make the recipe better and better. I’ll be sure to keep you guys updated with any new tips or recipe changes as I go. And of course, I always appreciate any feedback from you guys in the comments below.
Cocktail Pairings
There’s nothing better to pair with this Homemade Queso recipe than an amazing Margarita! We have compiled all our favorite Margarita Recipes in the ULTIMATE MARGARITA GUIDE. From classic to unique to flavored to frozen, we have you covered!
When I’m making this restaurant queso for a little appetizer, I also love serving it with this Spicy Cucumber Margarita or this Blood Orange Paloma.
Easy Queso Recipe
I absolutely love this easy white queso recipe and it’s always a hit at parties, It’s the perfect consistency, the perfect flavor, and perfectly simple. My kind of recipe.
If you’re looking for some awesome recipes that pair well with this dip recipe, be sure to check out our Baked Chicken Tacos, Easy Tex Mex Rice, and Best Stuffed Peppers.
Watch the video and see the recipe card below for details on How to Make Queso Dip. Enjoy!
If you’re looking for more dip recipes, we have you covered!
- Loaded Velveeta Queso Dip (Cowboy Dip)
- Crock Pot Queso Fundido
- Beer Cheese Dip (Only 3 Ingredients!)
- Dairy Free Queso
- Healthy Cheese Dip
- Chicken con Queso
- Loaded Cowboy Queso Dip
- 5 Minute Nacho Cheese Sauce
Ingredients
- 12 ounces evaporated milk (1 can)
- 1 tablespoon cornstarch
- 3/4 lb white american cheese buy it sliced at the deli counter at your grocery store. Then chop into small squares, finely chopped
- 4 ounces mozzarella cheese shredded
- 2 tablespoons canned jalapenos chopped, or chopped green chiles
- 1 teaspoon chili powder you could also use cumin if you prefer that taste
- 1/2 teaspoon ground nutmeg optional. some readers haven't liked this spice although some did, SEE NOTE ***
- 1 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- chopped cilantro tomatoes, and jalapenos for garnish
Instructions
- Heat evaporated milk over medium/high heat in a small saucepan. Stir in the cornstarch and whisk to combine.
- Once simmering (bring to JUST before boil...when it starts bubbling up the sides it's ready), reduce heat to low immediately.
- Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.
- Once done with the white American, add in the shredded fontina or mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella.
- Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper. *** (see note)
- If you want the queso to be browned like in my pictures, pour the queso into a small nonstick skillet and place in the oven. Broil for 3-4 minutes or until cheese begins to bubble and brown (optional)
- Top with cilantro, tomatoes, and more jalapenos if desired.
- Serve with tortilla chips and enjoy!
Video
Notes
Nutrition
Thanks, Aria!! I’m glad you loved it!
Absolutely delicious, will forever use this recipe
That sounds delicious!!
Great cheese dip recipe! We like to add green chilies and jalapenos for a little extra kick.
I’ll have to try that next time!!
Oh yum!! I’m glad you loved it so much!
Just made this recipe and it is DEFINITELY a keeper.
This was a great recipe, I followed it step by step and it turned out great.
Added a bit more jalapeños for an EXTRA kick.
Thank you;-)
This is sooooo good! I used grated pepper jack cheese instead of mozzarella. Make this queso dip you will not regret it!
We have this recipe that you can try!
I’m glad you loved it so much!
Looking forward to make this Delicious white cheese Dip yummie thank you :)
This was AWFUL and NOTHING like the cheese dip at our mexican restaurants! Too sweet from the evaporated milk and the mozzarella was not the appropriate choice. I ended up throwing the whole pan away! Going to keep searching but this was definitely not it!!!
The Queso recipe sounds great! How do you make home-made tortilla chips to go with it?
I’m so glad you loved it so much!!
Of course!!
Is it ok to use cheddar and jack cheese instead of American?
I’ll look into that! Thank you, Colin!
Dear Becky,
Love collecting your recipes, but clicking on your VIDEO links (in or out of the recipe) they don’t work.
This turned out AMAZING. I was doubtful because of some comments, but really you just need to make sure you whisk constantly — no separation AT ALL. Being out in Boston, it reminds me of the queso we’d have back home in the midwest <3
How fun!! I’m so happy you all loved this one so much! Happy belated birthday to her!!
We can’t stop eating this! Made this today for my daughter’s 18th birthday. She is a vegetarian and asked for veggie/rice/quinoa enchiladas. I thought queso on top would be a nice twist. I doubled the recipe since I also wanted to serve some as an appetizer with chips. I did have to make some changes. I didn’t have evap. milk so I used regular milk. I left out the chili peppers/jalapeños and red pepper flakes (we don’t like spicy food). I was too lazy to measure the other spices so I just sprinkled some in. 🤭. End result is amazing!! Thank you for a great recipe!
I’m so happy you love it so much!! Thank you, Reema!
Definitely the best queso recipe i have found, and there are a lot i have tried. It is now my go to every time. This is the creamy, restaurant style queso dip you could finally make at home. I LOVE the nutmeg, I think it adds a whole new depth of flavor. You definitely have to use American cheese from the deli though, or else it wont be the same (i’ve learned the hard way).
I think that will taste great!! Happy birthday to you!!
Staying in for our state’s lockdown so instead of going out for my birthday I’m making this ultimate comfort food. I’ve never used evaporated milk before so I’m intrigued if it will really taste the same as using a true dairy half and half. I usually use Monterey Jack cheese in my Mexi-dishes. Has anyone tried this instead of American?
You should be okay! The half and half was a suggestion for reheating!
Really confused by the ingredients vs. the comments. Nowhere in the ingredient list is half & half or heavy cream. The only milk mentioned is eveporated milk. I bought all the ingredients to make it and now I am worried that it won’t turn out correctly.
So, is it supposed to be half & half? If so, the ingredient list should be updated. I am going to try it as the recipe says and see what happens. ????
That’s so great to hear! I’m glad you love it!!
This is theeeee besttttt ever
Everyone loves when I make it and everyone always begs for the recipe !!!! Perfection
I’m so glad you enjoyed it!!
This is a great queso recipe! Just like the queso you would get at a Mexican Restaurant but better!
OMG YUM! That sounds delicious! I’m glad you love it as much as I do!!
I still make this according to one of your older versions – half & half (no evaporated milk), fontina cheese instead of mozzarella, and no corn starch. I include the canned jalepenos, but leave out the dried spices. I’ve been making it often during football season ever since I found your recipe a few years ago and have never had a problem with it separating. This was the first queso recipe I tried that tasted just like restaurant style, got the texture right, no separation, no graininess. I love it!
Mexican cheeses best not american. Queso fresco
YAY! I’m glad you loved it so much!!
The original recipe by far is the best, I wish I would have printed it off. The corn starch was not good, now evaporated milk? Please put the original recipe up so I can print it, never had any problems and everyone loved it!
OMG! This is SO delicious & is SO packed with flavor…it puts the white cheese dip at my local Mexican restaurant to shame! YUMMY!!!!
I followed the recipe except I did not add cumin, jalapeños, nutmeg, etc. My goal was to simply make a basic queso as I wanted to test out the flavor and consistency. I am planning a Nacho Bar for a NYE gathering. The recipe worked well. The texture was superb!!!!
My question: what can I use to add just a tad bit of flavor yet keeping it still a basic queso, because we will have tons of toppings for people to put atop their nachos.
When I think of cumin, I think of curry dishes and hummus. When I think of nutmeg I definitely do not think of queso. I don’t want to add jalapeños because green chilies will be a topping on the side for folks
So again, what can I add to season the cheese just a tad?
Another question: what other cheese could be used so that it doesn’t have that tinge of “processed cheese”? I don’t feel like I get that taste from queso at Mexican restaurants.
I still like this recipe though. It’s a keeper for sure!!!
Thank you!
I’m sorry you didn’t enjoy this one! I hope you’ll try one of my other recipes!
Doesn’t mix, was a total disaster.
Oh yum! I bet the broccoli was delicious!
Just lovely, used with nachos and dip for broccoli
Deli counter cheese would be what you would find fresh in the deli area with the meats, as opposed to prepackaged cheeses!
Hi,What exactly is deli counter cheese.. Living in Europe have no idea, would it be like a smooth creamy cheddar! Thanks
I changed it a bit because people were having lots of trouble. You can use fontina and white american though!
I’ve made this recipe probably 6 times since I first discovered it 3 years ago. Did you change up the cheese combination? I thought it was fontina and white american? Or is it just the milk that you changed?
Thank you!!
SO glad to hear that!!
So sorry to hear that! Great idea about the burger though, I’ll have to try that!
Not a good chip dip. It is too thick and bland. I could see using it on other items like burgers.
Very good and easy to make. Will definitely make again SOON!
Very good
Can this be frozen and served at a later date for example two weeks later?
I am sorry it didn’t work out for you, Craig
I made it first with the original recipe and it was amazing. The new recipe was awful. Wish I had made it with the half and half.
Delicious!
Thanks, Ginny!
Love this recipe! Do you think you could freeze it to have on hand?
Cant wait to try this dip sounds like you really mastered it. My favorite dip.
How do I get rid of evb.milk taste?am not a fan of that kind of milk.
Not sure what happened but even with evaporated milk mine was very separated and the taste was not quite what I was looking for. The American white cheddar still tastes too sharp for me.
This is an awesome recipe. I made a half batch the first time to test the spice ratio. I made minor adjustments. I would like it just a bit thinner/creamier. So is it less cornstarch or more milk? I might play with a little bit, but I don’t want to ruin it. ????
This is so easy and so delicious.
Looks great – but a little confusion in recipe notes as posted. In the note for making this in a slow-cooker, you refer to using “1/2 & 1/2,” but evaporated milk (not 1/2 & 1/2) is listed in the recipe. Also, should the cornstarch be treated the same as in the stovetop recipe? Thanks!
This looks amazing! People keep referring to the cream or 1/2 and 1/2. It says to use 1 can evaporated milk. Maybe why some have not come together as the recipe intended.
Hi, for those of us not living in the USA… could you clarify what white American cheese is… and what alternative cheese can be used..
eg.. cheddar…or havarti….thanks
Wow! This was great. I made a half recipe to start. I wanted to check the spices. The nutmeg was the secret for me. Would never have guessed. It was awesome. I would like it just a little thinner. Should I use more cream? I did use fontina and it was so delicious. I will certainly use this again. Glad to have found this recipe. ????
Could you tell me the amount me the amount of half and half from the original recipe?
Thanks, Steve! Glad you finally have found the one that works best for you!
Amazing recipe! I’ve tried several others, but they never turned out as they should – typically because of separation. Your tip about using evaporated milk caught my attention and I purchased the ingredients just hours after stumbling across this page. I just made it and it turned it perfect! My wife, who does not typically like queso of any kind (not a cheese fan) loved it, as well. Thank you for what will be my go-to recipe for years to come! :-)
Thanks, Jessica! Nice addition!
My go-to recipe! I use the base recipe and add lots of jalapenos, the juice from canned jalapenos, and salsa verde
Super excited about this! Quick question, if you’re doing it in the slow cooker, how much 1/2 and 1/2?
Yay! I am glad your crew loved it!
Would this recipe freeze well if you made it into smaller servings to enjoy later?
I made this as an app for a dinner party we hosted a few weeks ago and it was sooo good. Making again this weekend when guests come. It’s so easy and I love how you can add anything based on your taste. My husband used what was left of the app on his fajitas. Yum!
Becky, try, Fontina, Mozzarella, Parmesan and Contadina peeled tomatoes, with Italian Sausage! I in live New Mexico but 1/2 Italian! Use Marjoram not Oregano!
Sorry you didn’t like the taste! Everyone’s tastes are different. Glad the tips were helpful.
No matter how much we dressed it up, the was no escaping the white american cheese base. The best part of the recipe is the knowledge of how to make a cheese sauce using evaporated milk, cheese, and corn starch. I will try something else next time.
Tried this for the first time today for a party. I added 1 lb of Jimmy Dean sausage like others did. The only ingredients I used from the recipe is, evaporated milk, gluten free flour, white American cheese and mozzarella cheese. Lots of kids at this party so I kept it simple. It was very think before the mozzarella. The mozzarella made it super think and I like that so it’s not so messy. It was the only recipe I found with the mozzarella. It is excellent! I put it in a round stainless chaffer that has a candle under to warm it and it get very hot. The chaffer has two compartments. Next time I will make this recipe and one without sausage for the other compartment. This recipe only filled up one compartment. Will def make again.
This doesn’t take so long to cook, anyone like cheese can’t ignore it. Thanks for sharing the recipe
I’ve made this recipe many times and I LOVE it. I always used whole milk instead of half and half which worked great for me. In the original recipe was the amount of half and half the same as the amount of evaporated milk listed in the updated recipe?
I made this for Cinco De Mayo and it was amazing. It’s a definite keeper. I was looking for an alternative to Velveta. I doubled the recipe for a large group and used a large size cast iron skillet. I was also thinking about adding no bean chili to replicate Chilli’s queso dip.
Why would you give a recipe one star that you’re not willing to try? Not everyone likes everything, and that’s totally fine. No reason to be rude.
I read this recipe and was sickened by all the ingredients it takes to make it do this and that. I WON’T BE TRYING THIS RECIPE EVER!
Thanks for sharing! Great to hear you and your friends enjoyed it.
Really great! I shared it with my friends and they enjoyed it. Thank you for sharing the recipe to do it, please do it more
the slow cooker note mentions 1/2 and 1/2 but i do not see that in the recipe — is this a variation?
Thanks Nataly!
Becky, that recipe looks so yummy! I’ll have to try that one. Thanks for sharing.
Thank you Anna!
Queso is a must in this house! I hope you love it. :)
We love some yummy queso – can’t wait to try this!
Hooray!
Becky, thank you! I made this, it was sooo yummy! Tried this yesterday and it was awesome! Thanks!
I love the way you think!
I just want to lay down in a puddle of this and roll around!
Becky, this looks amazing! Thank you, I will try this right away)
Hi Karen, I’d love to hear what you think if you do try the updated recipe. :)
Thank you, Alina!
Hi Lily. Thank you so much for trying out my queso recipe and for leaving your feedback. It’s helpful to hear what others would change about my recipes for future consideration. I’m sorry you didn’t love it, but I hope you’ll try some of my other queso recipes and see if those are more suited to you. :)
Made this last night for a party. Loved the suggestion of getting the white american cheese from the deli, it was really delicious. And yes, stir constantly to make sure it doesn’t get lumpy. The consistency was perfect for how I like my queso, RIGHT up until I started adding the mozzarella, which made it SUPER super stringy. I didn’t want people making a mess with it, so I just didn’t add the rest. Also, I felt it lacked flavor so I added the entire small can of jalapeños, extra red pepper, & fresh tomatoes. I didn’t add the other spices included in this recipe bc I personally don’t like them. People seemed to like it, but I’ll keep looking around for something closer to the authentic Texan queso I grew up with.
Becky, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Hi. I’ve been making the original recipe for a couple years and it is always good. This one sounds good but different in that it is made with the evap milk and mozz ch rather than Fontina. I will try it, but it seems very different. Thank you for them both.
Becky, this is such a delicious meal! I love making it for the family!
You can always add more red pepper flakes if you’d like! The flavor depends a lot on the quality of cheese.
It’s missing something. Does not have a lot of flavor.
Thanks Alyssa. Glad you like it.
Becky, thanks! Very tasty queso turned out. Very cool photos!
Hi! Its a 1:1 trade for the half and half, and just leave out the cornstarch. Those are the only differences :)
Tried to make this for the second time. I used a sous vide both times. I prefer the original recipe with the half & half. Can you post a link to the original recipe or the amount of half & half. The original gets 5 Stars.
Thank you!
Recipes are terrific!!
Yep!! Stays the same. Its a 1:1 swap. The only other thing I changed was adding a bit of cornstarch. You can do it either way. Thanks for saying hi!
Hey Odette, this is a free site and I’m sorry its frustrating but its simply a matter of scrolling to see the recipe. I hope if you try it, you love it!
It’s freaking ridiculous how much preview writing and ads I had to go through before actually seeing the recipe. Most people would’ve given up!
Loved this recipe! I made it with the half and half back when I first made it. Does the amount of milk stay the same regardless of whether you use half and half or evaporated milk?
Its a 1:1 swap for the half and half and then yes you can just leave out the cornstarch. Thanks for saying hi :)
I made this in the original half and half version (I think it did not have cornstarch, either) and it was perfect. I would like to make that one again. Do you have the old one posted somewhere, or can you post the differences (how much half and half?) Thank you for the great recipe.
The only thing I changed was swapping evaporated milk for the half and half.
I loved the original recipe and it was keto friendly. Can you please post the original recipe!? I do not want to try the new one since it includes things I cannot have.
Love those substitutions!!! SO glad you loved it :)
I was inspired by this recipe! I was SO nervous to try queso blanco for some reason but this was super easy and tasty. The 1st time I followed the recipe exactly (delish!) Buy I wanted to use mexican cheeses so the 2nd time I subbed Oaxaca for the mozz. Next I’ll try chihuahua instead of American. Thanks for the help!
This queso blanco is awesome for appetizer (botana)it goes alone with beer, ????
Ha! That is awesome :)
Thanks! I found where I had printed out the original recipe – I’ve used it so often it’s covered in spices and hardened cheese ???? .
Hi! It was simply swapping evaporated milk for half and half. That’s the only change :)
I wish you’d have kept the original recipe on here. I don’t keep evaporated milk on hand, and I loved your recipe because it used stuff I had in my fridge. Can you please add the original to the recipe too???
How can you have this idea? It’s awesome.
Thanks Robert!
How can you have this idea? It’s awesome.
So glad you loved it :)
Very fat, very tasty, special taste, my daughter loves to eat
Thank you!
LOVE the idea of the pico!
I can’t believe this is not rated higher.
I skip the cumin and nutmeg. I use extra cilantro and pico de gallo to mix in before eating. I use a little more half and half than recommended. I add extra jalapeños for my taste.
Thanks for the lovely and simple recipe.
This queso looks absolutely perfect. White cheese queso is my favorite to order at restaurants. I can’t wait to try your recipe!
I have been looking for this forever! Thank you!
This is my favorite queso ever! So simple and better than our local Mexican restaurant!
This looks wonderful! Would you recommend using Monterey Jack cheese instead of American?
Fontina is not listed as an ingredient. How much please?
Easy recipe and delicious! Definitely don’t skimp on the quality of the cheese!
I updated the recipe since making the video. You can use either, whichever you prefer!
You cheese combination does not match this recipe you have Fontina in the video and in the recipe you have mozzarella??
I love that this dip doesn’t use PLASTIC cheese! And thanks for putting the adaptation for the crockpot. That makes it very versatile. Does the recipe call for 3 cheeses or only 2? I thought I saw white American and fontina, but then in the ingredient list it says white American and mozzarella. Is it both? If we pick, does it matter much? Thanks for this recipe!
I was so excited to find a queso recipe that actually turned out well! But…I must be making the same mistake every time I’ve made queso. It separated. Part really watery, part too thick and sticky. Does that make sense? Any ideas what I’m doing wrong? Thanks!
Hi! You can use the Pin button at the top or bottom of each post, or hover over any pic to pin. Thanks for sharing!
how do I pin your recipes?
You’re so right about the pace and grating yourself. Thanks Nina means a lot!
I just made this and it came out beautifully. I’ve tried so many queso recipes that come out grainy and too thick. This was silky smooth perfection. I think the key is very slowly adding the cheese and definitely grate it yourself so there is no cornstarch. Thank you!
A lot like the base for fondue
I’m making this for a graduation party, about 70 people. Any ideas on how many times i would need to double (quadruple, etc)? I had planned to fill a crock pot or 2. Thanks, looks delicious!
YAY! Makes my day to hear that :) :)
SO happy to hear that!
It reheats beautifully!!
I LOVE LOVE LOVE this recipe!! It is easy and definitely the best queso recipe ever. I have already made it 4 times and each time it is as good as the last. I do put the whole small can of chilis in the mix so not to waste them.
It should reheat well but we haven’t really made it that way. This Queso might be a better choice.
When it cools it does harden, since the majority of its base is cheese. You can keep warm in a slow cooker, that has worked well for a lot of people. Hope you enjoy!
Can you make the night before a party, refrigerate, and then the next day reheat in crockpot with a splash of the cream?
Want to make for cinco de mayo party but don’t want to have to cook it from scratch at my friend’s house!
Thanks in advance!
Big question….does this stay liquid….like they do in the restaurants. At home, so many recipes I’ve tried, once off the heat they thicken fairly quickly.
Can’t wait to try this
MAde this queso for a girls night & it was a huge hit! cant wait to make it again for the next get together!!
YAY!
Hi Angelle- Half and Half is sold in grocery stores and it’s half milk/half cream.
Hi Ellen- I have never written “maybe you shouldn’t be eating chips and Queso”…I’m not sure who did but I would never write a reply like that. I do this as my full-time job because I love it, not out of self-importance. I have zero popups aside from the subscription box and the blog costs upwards of 6-8k a month just to keep it up and running. Ads are a fact of life so that I don’t go bankrupt. No need to be rude, if this isn’t the blog for you you do not have to visit. If you love the recipes I’m always happy to have you here and always happy to address constructive criticism. Have a great day!
Oh my lanta!!! I made this tonight a long with homemade fajitas…dear Lord was it ammmaazzinngg!! Thank you for this recipe, the kids Ate a little bit of fajitas… but all the queso! This is absolutely wonderful! I followed it to a t and had no issues. Thanks again! Definitely a keeper!
I think it should. I’ve never tried that but I don’t see why not. It will just have a sharper flavor.
I accidentally got white cheddar instead of white American cheese. Do you think it would still turn out okay?
TOTALLY! There’s a place for velveeta but not every recipe needs it. I’m so glad you loved this queso :) :)
Nice recipe! Good to see another recipe other than Velveeta queso. They have changed the INGREDIENs/taste IN Velveeta and it tastes nothing like it did years ago. This recipe is delicious. We like cumin, but with or without, it’s a hit!!
AMAZING POST I LIKE IT
LOVE THIS! Great ideas on the substitutions. So glad you loved it!
This is an excellent recipe. One thing I did to reduce the calories was to use evaporated skim milk and low fat cheeses in it. it came out excellent! dreamy smooth and good! Also added “just a little” fresh cilantro, finely chopped, near the end of cooking this. Thank you!
Boars Head is always a good choice. I’m SO glad you loved it!!!! Makes me so happy to hear that, thanks for letting me know :)
Ok my family LOVED THIS !!! It Is just as good if not better than any Reataurant cheese dip !! I used boars head super good cheese and it was wonderful !!!
This is a keeper alwAys In my recipe book !!!!
one and a quarter cup. Hope you love it!
Thanks! Hope you love it :)
Finall A recipe with no Velveta Cheese … Excited to make this .????????
This is awesome! I love the idea of using brie! Thanks so much for saying hi. means the world to know you love it :)
This is my second time making this, being from Texas it taste much like our favorite mexican reStaurants. I followed the directions to a tee, the consistency was perfect. My SUPERMARKET was out Of fontina so i tried Brie which is a wonderful melting cheese, i did have to add a handful of mexican cheese blend to make it thicker. I also tripled the jalapenos because we like the spice. This is a very good recipe, it will be my go to queso!
Would you go to work if they didn’t give you a paycheck?
I am at this moment making your baked chicken tacos and was snooping at other recipes and came across this one. Looks delicious but I’m not exactly sure what white American cheese is. Is it like velveeta? I’m not from the US so I was wondering. Would I be able to use cream cheese instead? Thanks in advance for any advice!
Go away you grumpy biatch. Many of us are as excited about food as the poster. Don’t like it, GTFO!!! Geez I bet you’re a real peach in real person. I pity your family.
Yummy! I want to try it. :)
I wish the comments were formatted the way I typed! I had paragraphs and spacing, making it easier on the eyes! Not just a wall of text!
Haven’t tried with white cheddar but white American from the deli worked perfectly.
Silky and delicious. Definitely a keeper. Skipped the nutmeg. Used the fontina. Big hit at a graduation party!
See this receipt. I remember when I was young my grandmother make for us! :(
Some of your replies are quite rude – “maybe you shouldn’t be eating chips and Queso” You blog is way too full of adds and pop-ups. Pay for a site and use it properly. There are way too many of you self-important jerks trying to make a living using the internet rather than getting a real job.
It’s a secret, Jody. You and your caps lock can take a shit and fall back in it.
Scroll up sweet Elizabeth
Love recipies!
Becky, I love the cheese dip. I would love to know what kind of meat they put in it sometimes. The restaurant to get you can get it plane or with meat. I love it both ways. I just need to know what kind because it doesn’t look like hamburger meat. If you could let me know I would appreciate it . And if there is a difference in the recipe if you had them he would it would be thank you
I just need to tell you that I Love You! My family and I are chowing this down!
I couldn’t find Fontina at my grocery store, so I substituted with Jalepeno Harvarti.
Looking forward to your recipes……. I am a recipe freak!! Lol
Made this today in the CROCKPOT! It turned out perfectly! Only took about 1 hour on high for the cheese to melt. Great flavor and perfect texture. Will definitely be making this again. Thanks for sharing this great recipe!
I am going to try making this today as I am having a tex-mex style lunch and a good queso is always a good addition. Will keep you posted as to how it went down. :) *fingers crossed I don’t stuff it up too much…lol*
You could add more milk if you prefer a thinner consistency. Hope you still liked it!
I made this and added the nutmeg. It cooled off very quick and became thick and spicy. What can I do to make it less thick.
Absolutely delicious! It came out perfect! Will definitely add to my favorites. Thank you!
I attempted to make the queso. It din’t turn out. The cheeses didn’t mix with the half and half. What did I do wrong? Was it over cooked, under cooked? Was the half and half not ready?
*read
Lol, sounds like she should’ve tag the RECIPE!
Aw thank you Paula!
Becky this looks wonderful! You did such a great job with the video and photos. I am preparing it for our Super Bowl gathering. Keep up your good work.
Hello. The correct name is Queso Fundido, melted cheese. Queso blanco is just plain cheese. No bad intentions here, just to get it right. Nice blog, nice blogger and great easy tasteful recipes.
Good answer, Zach.
That is awesome, so glad you loved it! Thanks for stopping by and letting me know :)
I made this and used the microwave and it was great!! I have always made mine with the white american and heavy cream. I used the half and half this time and liked it just as well. I have never had any of the separation or anything like the others mentioned above, it’s just always good!! Thanks so much for posting this!!
Half and half is half cream and half milk. It’s sold in grocery stores in the milk section in little cartons. People put it in their coffee. Just because you don’t know what something is doesn’t mean you should lash out at someone posting a FREE recipe! I saw someone do the same thing the other day because they didn’t know what tomato sauce was. They accused the poster of being vague because they didn’t know you could buy cans of “tomato sauce”.
Half and Half is a cream like milk. If you didn’t use it you are the reason it’s ruined.
Just a suggestion for anyone who gets separation, get it hot fast and add parmesan cheese. Wait until almost boiling, bubbling up on the outside. We are making this for the weekend. So excited!
This is terrible!!! I should have read the comments!!!! 1/2 and 1/2 of what??? Terrible you should take this reciepe off of Pintris !!! A waste of money!
Hi Matt, so glad you loved it! I used a 6 1/2 inch skillet.
Is your black iron skillet a 6.5 inch or an 8 inch? Made this the other day for taco Tuesday and kept it warm in a crockpot. It was wonderful, the flavor was spot on w/r to “white salsa”. I think charring it in the salamander will only add another dimension to its inherent cheesiness! Thanks for sharing!
Um HIIIIII!!!!!!!! What a happy surprise seeing your name! Miss you so much buddy! It would be so fun to cross paths some day. Hope you’re doing so so good!
Love it bestfriend!!! Superbowl party coming up and this will be required!
Been a long long time….
Miss you B
Awesome! So glad to hear that!
Crock pot for the win!! Creamy & delicious
Hi Janet! I don’t have a recipe for a dip like that (yet!). I have had a similar dip at restaurants and love it too. You could brown some hamburger and add it to this dip, and add some salsa and it might be very similar! Hope you find what you’re looking for :)
I’m looking for A for Mexican white cheese dip it has hamburger the white cheese salons and salsa on the top it is delicious all the Mexican restaurants serve it but I cannot find a recipe for it if you could please help me I would desperately appreciate it
Hi Anthony, this is our favorite way to make it. It isn’t hard, it just takes constant stirring while you’re making it. Hope you enjoy it!
Is there any other easier way to make it?
So happy to hear it worked out! Yay for queso :) :)
I made this on a whim today for a snack. Almost everything I used was substituted, but it came out delicious anyway! I used evaporated milk, shredded mexican cheese, mozarella and the spices. It is so yummy! Thanks for the recipe! I love the nutmeg.
What size cast iron did you use? The picture looks like a 6″ pan. Im having friends over and think I might need to double the recipe.
I made this in the crock pot and it came out greasy. corrected it some with flour but it still had a little separation in it.
The people that have made it that way have just added the ingredients and let it all melt together :)
You can make it in either :) I’ve tested it in both. Just whichever you’re more comfortable with.
Oh I hope you answer soon I want to make tonight I see in video it’s cast iron. I have them bit direction say sauce pan which do I use to make it in
I plan on making this now! I have all the ingredients – but I am wondering if I make it in the crockpot, do I still have to do steps 1-5 on the stove first? Or can I just put the American, motz & 1/2 1/2 in the crockpot at the same time? Thank you!
SO happy to hear that! Thanks so much for stopping by and letting me know you loved it Katie!
Delicious queso! I used all the spices and like the bold flavor. Definitely recommend stirring constantly and not letting the cheese settle to the bottom as it will stick and scorch the pan. Regardless, it was easy to make and thoroughly enjoyable. Will definitely make again!
Did you use the white american as well? It shouldn’t have been only mozzarella either way. I’m so sorry it hardened on you!
Hey Cristen- Here is the link: https://www.thecookierookie.com/chicken-parmesan-pasta-skillet/ You can always search for recipes in the search bar on the right of the page. Hope that helps! Hope you just love the recipe!! Happy NYE!
Could someone please post a link to the video for the recipe the video above is for chicken parmesan… thanks!
That’s right, thank you Kristi! Karen you could use Chihuahua cheese if you prefer something different than the ingredients listed. Hope you both have a very Merry Christmas!
I wouldn’t use Queso Fresco as its not designed to melt. It’s a crumbly cheese. It will soften on your food, but not really “melt” and you’d end up with lumps of it in the Queso. If your looking for another type of Mexican style cheese, asadero melts well and comes out smooth!
Can I use Cacique Ranchero Queso Fresco (part skim milk cheese) instead of the white American cheese? Thanks!
That sounds absolutely delicious! Extra flavor that way!
I’ve made a similar recipe except used fresh peppers and just sautéed them a bit before adding into the mix. Super !!
I just made it again this week and it reheated really well. You can keep it in an airtight container in the fridge, then when you’re ready heat in the microwave with a splash of milk or heavy cream. Microwave 1 min at a time and stir, repeat until the desired creaminess. It will get really hard in the fridge but should heat up easily! Merry Christmas!
Do you know how this reheats? I would like to make it for Christmas Eve but with all the other cooking going on, it would be nice if I could make it in the morning and reheat as an appetizer while dinner is cooking. It sounds delicious!
Hey Cindy. The only name I know it by is white american cheese. I bought mine at the deli counter of my grocery store (I got boar’s head brand). Hope that helps!
I’ve never heard of white American cheese. Can you provide a different name? Are you referring to sharp white cheddar?we have many different grocery stores by my house but nothing where I can find white American cheese. Thank you so mich
GREAT tip, thanks Julie!
For those having trouble with the cheese separating, try melting it at a lower temperature. The oils in the cheese will separate from the solids at too high a temperature and it becomes grainy and impossible to melt.
Thanks Elizabeth!
Couldn’t be anything but delicious. The ingredients speak for themselves. Yum.
Same here. Ive tried a similar recipe with just pepper jack cheese and it was fine. This one came out with the cheese lumping together and a soupy liquid on top. Not blending. Wonder what i did wrong?
YAY!!!!! Love to hear that :)
This queso was fantastic. A HUGE hit at our nacho bar birthday party. Good cheese from the deli section was key and it did get a little expensive because of that, but it was SO WORTH IT. And totally addictive. If you don’t finish it because you made too much, I recommend having someone other than yourself do the dishes…or you will end up spooning it into your face. Regrets, I have many.
So funny! I caught the alluded, eluded slip too. Funny how cheese-loving minds run parallel sometimes. ????????????????
Great recipe!
I think the word you wanted was “eluded” not “alluded”
I don’t know if this helps as I haven’t tried this recipe, but when I have made other cheese sauces, and the cheese separates, I use an immersion blender to get a smooth, creamy sauce.
I just found ur blog looking for something different to make Thursday,when its going to be mexican Thurs. Im really looking forward to using the nutmeg I really think that and some ground mustard may taste good. I will after melting the cheese try a little on side. Im really wanting to do my own blog,in the future,but just little ive seen,I like the way u reply and thank u for showing me I want to do this myself
can I add crab how would that work can I put it in little baking crocks and warm up at time to serve
Sadly my attempt at this was not a success. :(
Made it in my mini crockpot (which has no heat control, which is what I think made it taste weird as the half and half and cheese kept seperating), and it tasted great while it was cooking, but not so good after. I used fontina, Wisconsin cheddar and the Trader Joes shredded jalapeno cheese. Not a terribly proficient cook, so not surprising. This is one I will just have to attempt again some other time!
YAY! Just love hearing that! Thanks for stopping by and letting me know you loved it :) :)
This turned out awesome! I made it out of the basics: Half and Half, White American Cheese, Fontina, jalapeños and crushed red pepper flakes. Slow and steady with consistent stirring is key. Thanks so much for sharing!
Thank you!!
I would say it would feed 4-6 easily. Enjoy!
Hi! Excited to try! How many servings would you say this makes? I’m trying to feed a small army!
Thanks!!
I broiled it a bit to get the top part slightly burnt. I added tomatoes, cilantro, and jalapeños for garnish. Hope you love it!
GIRL! Thanks for sharing! I haven’t made it that way but I’m so glad it worked! I’m going to try it this way next time. I’ve had so many people ask so thank you so much for stopping by and commenting!! xoxo
I made it in the crockpot and it was amazing! I kept it on high to begin the recipe. Once the cheese and half & half melted I turned the setting low and added the spices. The consistency was that of restaurant queso and did not separate at all.
This looks absolutely amazing. Could you tell me what you put in the cheese for your photo? It’s a bit dark, was thinking chipotle or?? I can’t wait to give this a try.
Thank you
Sounds super tasty! I hope it works out!
Well just ended up throwing in some Jalepeno and Habenero Cheese instead of fontina cheese so we will see how this goes! May be a bit spicy!
Once you make it, you could keep it hot in a crockpot, but I don’t think it would work to actually make it in a slow cooker. It’s kind of tricky to get the consistency right and I worry it would separate in a slow cooker. Hope you love it if you try it!!
Could this recipe be made in a crock pot? I have one similar with American cheese and Velveeta, jalapenos, tomatoes…that I make in a crock pot, so it can be served at parties pot luck style.
YAY! This made my night to read. I know its a bit of a challenging one, but I’m glad you agree its worth it. Its a favorite of mine for sure. SO HAPPY to get this comment! :) :)
THANK YOU. i finally got my fix for GOOD queso from this recipe! I only used land o lakes white american cheese and gouda (couldnt find fontina) and half and half. You have to be very patient when making this, but the consisteny was perfect once i was done and all the cheese had been added. The only complaint i have is that the queso was almost too rich– i’m wondering if this is due to my use of gouda and not fontina? Nevertheless, this recipe will be added to my favorites!! Thank you so much!
I’m so glad you loved it! Wow I didn’t have that happen…it wouldn’t microwave or heat back up on the stove? So strange! I might do some testing, I’ve been wanting to make this again soon. Thank you SO much for letting me know you loved it though! Hopefully I can get you some answers.
I made this and it was absolutely delicious, the best queso I’ve ever had. My only problem was that after about 10 minutes it hardened up and I couldn’t get it to unharden. If there’s anyway to fix that please let me know. Other than that it was just the right amount of spicy and before it got hard, it was so creamy and delicious. I am so glad to have found this recipe.
Not nice!!
This was perfect queso! I have tried so many recipes and they are never the same as the restaurant. The consistency was great and it got rave reviews at our daughter’s birthday party! Thanks for the great recipe.
Then use fresh my god stfu
Trying this tonight, super excited! It’s made with White American Cheese not cheddar!
Dang, I’m so sorry to hear that! Its def a little tricky with the timing to get everything melted smoothly. So sorry it didn’t turn out like you wanted :(
I guess I did something wrong because I ended with a chewy, rubbery wad of white cheddar and fontina in a sea of half and half and the spices/jalapeños. It tastes good but not the consistency I needed for nachos.
Can’t wait to make this for game day as a man cave snack! It’s gonna be a winner!
Becky, I cannot believe my eyes!!! Like you, I have been searching so lonnnng for exactly what you found! And I don’t even have to try it to know that. I will probably pass on the cumin and just go with a touch of nutmeg and El Paso Green Chilies; cilantro and diced tomatoes for garnish. Girl, you have made my week! KUDOS! :-)
Now on a much more pleasant note, thank you for a recipe that will be in my recipe box from now on. My daughter and I LOVE queso and always looked for one that matched my memories of queso from Texas. Keep it up will be exploring your site for a long time. The queso recipe brought me but I will be staying for the *stories* experiences and comments of people who like to cook.
Al if you don’t like the comments and stories go get a dang cookbook, this is a BLOG type group recipe site. Don’t like it then get the heck off her site and go somewhere that your nasty attitude and mouth might be welcome though not sure where that would be. Grow up and learn some manners. I have seen toddlers and teens with better manners then yours.
Why are you so triggered? You sound like a baby back bitch
Just tried this last night. OMG, my family loved it. Even my hubby who is not a big fan of cheese sauce ate it up. Thanks so much, I’m sure this will be in my recipe favorites for future use.
First of all, I think you meant “eluded”, not “alluded”… secondly, we don’t need a fucking back story on recipes. If I’m looking up recipes for white cheese dip, I don’t need pointless back stories. Much less a “mic drop”.. has it occurred to you that maybe we’ve all had the same dip ane it’s fuckin unnecessary to describe it?.. stfu and just give the damn recipe.
I just buy Gordo’s Cheese dip, it’s just like wbat the restaurants make at less than a $1 a serving. And it taste awesome!!!
They prolly used canned jalapenos because they have kind of a “pickled” flavor going on.
I use evaporated milk as a substitute
Provolone or gouda for taste and texture should work
https://www.reference.com/food/substitutes-fontina-cheese-recipe-b509ac183e640299#
Heavy Whipping Cream. Keto FTW!
Just what I’ve been looking for! Also love the choice of my favorite breakfast stout! Excellent pairing! Well done!
Question: You say it taste exactly like they serve in TX-Mex restaurants in TX. Is that including the Cumin and Nutmeg?
Becky, is there a substitute for the Fontina Cheese? Don’t seem to be able to find it locally.
I agree, Liz….follow the rules about the type of cheese. The American cheese from the deli did have a better flavor than the packaged stuff in the milk/cheese section.
Love it as is!
Does this really taste like it does in restaurants? Ours here don’t add all the extra to it but I’m dying to know how it’s made..
For years my mother and I tried every Mexican cheese you could think of but they all failed….
With this being American I’m very skeptical but will try it. Wish me luck
Yay! So glad to hear that. Thanks!
I’m a chef, and was looking for an easy to make white queso dip. I came across your recipe, and was skeptical on your cheese/halfnhalf ratio. It was actually pretty good thanx!
What can you use instead of fontina? My grocery store didn’t have any …
You had my lips smackin’ until you used canned jalapenos, yuck! I would use fresh!!
I like the recipe though you do understand, there is no such thing as ‘good’ American cheese. All American cheese is a processed cheese product and not real cheese, whether you get it in the individually wrapped slices or from the deli counter. If you want to use ‘good’ cheese, choose cheddar. Combined with the soft and nutty flavor of the Fontina, your tastebuds will say gracias.
This TOTALLY made my day. Thank you Liz! I appreciate your feedback :) You are so sweet and so glad you love it!
I want to update my previous comment. Anyone who says this recipe does not yield smooth amazingly perfect queso blanco MUST NOT have followed the recipe. Two things are extremely important here – the use of heavy whipping cream or half & half & the type of cheese you use. Condensed milk helped fix a batch that I ruined by using 2% milk. Use cream only! Also, I have made 3 batches since, trying my luck with the addition of creamy havarti cheese, & unfortunately even creamy havarti makes it have that grainy texture! So… People… Follow the rules;) get some good white American (it would work with this alone) but if you want to add another cheese- the fontina works wonderfully. This is amazing poured over some macaroni as well. Beware though… you will not want to eat this just as an appetizer – you will want this as the main course!
I live for queso. I tried this recipe tonight, everything exactly, EXCEPT one major thing- I used 2% milk. I was hoping it would still be ok?! As it cooked, it looked and smelled amazing. But within seconds it was too thick.. Like a paste. And now it seems irreversible. Why am I still just picking and this cheese paste (b/c I have cheese problems) but I really want to fix this! Please help me! Your dip looks amazing! I want dat!
You could use part milk and part cream if you like that better! Whole milk would probably also be okay. Hope you love the recipe :)
Quick question.. I was wondering if there was a half and half substitute? Thanks! I can’t wait to try it!
I love that idea. Some people haven’t liked those in it, although we do. Hope you love the recipe, thanks for stopping by!!
I got the ingredients I needed to make this for our next family movie night! I think I’m going to try it without the nutmeg and cumin first as I’m a purist when it comes to good queso dip.
I had the same problem, it’s almost like the ingredients separated. It tastes ok but definitely is not creamy. I found some contradicting information online but I think the issue is that the cheese needs to added very very very slowly. I made a double batch and added the cheese in 4 different phases but that wasn’t slow enough.
I am not sure it would all melt together properly in a crockpot. You could definitely make it and then keep it warm in a crockpot! I might test it next time I make it and if so will definitely let you know!
Do you think this can be done in a crock pot? What would you suggest? Thanks!
You are too sweet. Hopefully the next thing you try will be perfect :)
No ones fault! I like trying new things! Thanks for the idea!!!
It could make a difference, but I’m surprised that it would be that drastic. Was the cream not hot enough or perhaps the cheese in too big of chunks? Ugh I’m just not sure but feel so sad it didn’t work. Especially on Oscar day! So sorry girl.
We reheated it several times! You can heat with a splash of cream to keep it good consistency :)
Ugh I’m so sorry, I hate that you’re having issues! Did you heat the cream too long perhaps? I didn’t have that issue at all but I hate that you are :(
Hi. Question. I used mozzarella and fontino cheeses, but they didn’t come together with the cream. What did I miss???
Is this good to reheat? Can’t wait to try it!
Hey Chelsea, I got it from the deli section. Hope that helps!
How did you measure the cheeses in lbs?
Either can work but I did have some problems withs the cheese sticking to the cast iron, so I wrote the recipe in a non-stick. You can do it either way for sure. Thanks for stopping by!
Recipe says non-stick skillet, but photos are cast-iron. Can you clarify please?
Hope you love it!
Can’t wait to try. I love this kind of dip. Thanks for sharing.
Best comment ever :) You guys totally made my day! Thank you so much for stopping back by and letting me know you loved it!
My daughter said it was the best queso she has ever had. And that is saying something from the Mexican connoisseur. Thank you for sharing.
I was just telling my husband that I wanted to add sausage next time we made this. That sounds seriously perfect! Thanks for saying hi :)
I love this queso! I made one tweak though, I added 1lb of Jimmy Dean sausage. Awesome!
Burgers and fries would be soooo good! Thank you
We must think alike!! lol
Thanks Katerina!
Love this delicious dip, Becky!!! That cheese!!
I could take a bath in this stuff. That looks utterly amazing.
Thank you Trish!!
This looks UNREAL! I would eat it all!!
OMG…to put it on burgers…that sounds amazing!
This is fantastic on burgers, messy but fantastic!! Also yummers as the cheese sauce in mac ‘n cheese and great on fries, too!! Don’t you just love a multi-purpose recipe!!
Thanks Megan!!
ME TOO!
Yay! Hope you love it :)
I’m literally salivating over here. I need this white queso in my life! Thanks for the recipe. PINNING!
I love a good queso dip so much!
Holy Cow! I live for the queso dip at Qdoba, and and I’ve never even thought about trying to make it at home but now I can! Thanks :)
We must speak the same love language!!
You are speaking my love language with this cheese dip!!