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!
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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.
Queso Dip Ingredients:
- White American Cheese and Mozzarella
- Evaporated Milk: I prefer this over cream, milk, or half & half
- Cornstarch: a good thickening ingredient
- Jalapeños 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 jalapeños
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:
Be sure to see the recipe card below for full ingredients & instructions!
- Heat evaporated milk and whisk in cornstarch. Once simmering, reduce heat to low.
- 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.
- 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.
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.
Substitution 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.
How to Make White Queso 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.
How to Store 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!
Queso is meant for a Party
76+ Cinco de Mayo Recipes
Find all the party recipes you need with our Cinco de Mayo Guide. Hint: you can eat them any time of year!
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 & Tricks
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:
Tips!
- 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.
Of course, I always appreciate any feedback from you guys in the comments below. You can even add an image of your homemade queso at home!
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. Below are some pairing ideas.
More Cheese Dip Recipes
If you’re looking for more cheese dip recipes, here are some of our favorites!
Watch the video and see the recipe card below for details on How to Make Queso Dip. Be sure to let us know in the comments if you’ve made it. Enjoy!
White Queso Dip Recipe
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!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of half and half or milk to keep it creamy
- Some readers haven’t liked the extra spice from the cumin and nutmeg. Totally understandable as all tastes are different. We liked it, but I think add a smidgen at a time and make sure you like it before adding the full amount. If you prefer just the cheesy taste, leave them out completely! Thanks so much for the readers that have given me good feedback!!
- For making this in a slow cooker, start on high, adding the cheese and evaporated milk. Once melted, turn the setting to low and add in the spices and remaining ingredients. Stir often. Enjoy!
Nutrition Information
I made this today in my crock pot and it was delicious. I did not add any corn starch, and I might use a little less chili powder next time. I didn’t have any nutmeg on hand but would be interested to add it next time! The consistency was perfect.
Definitely modify to your liking!
This queso is really great and I love the nutmeg. I agree with other reviewers that it gets thick. I only used a teaspoon of cornstarch but could’ve used none. I added a handful of mozerella at the end but, too, but also could’ve done without. Great flavor though and will be making again with my adjustments!
Definitely modify to your liking! Different brands of ingredients can change things for everyone!
My cheese literally congealed when I tried this recipe. Not successful.
I am sorry to hear it didn’t work out for you!
Made it with heavy whipping cream the first time and fat free evaporated milk this time. Both ways it was excellent. Thanks for the great recipe!
Thanks for sharing, Connie!
This is not a successful recipe. I needed to add about a cup of milk to keep the dip from completely congealing. On the other hand, some of the ingredients in this dip, like nutmeg, make a lot of sense. I encourage The Cookie Rookie to revise the recipe.and repost. Maybe completely leave out the mozzarella?
Modify to your liking and taste!
I read through the comments of everything I am thinking of making, buying or places I’m planning on going so I have an idea of what is in store for me and helping me decide if it is something I want to tackle or not. The reviews on here were pretty good and I had a good idea of what to alter. I left out the cornstarch deciding if I needed it thicker in the end I could always add itt in the end, it was not needed, I actually had to add about 1 1/2 cups of milk to make it thinner but I think I used too much cheese. I used the cumin instead of the chili powder and left out the extra spice others were not liking since I didn’t even have it here anyways. I didn’t use mozzarella cheese, instead I used a fiesta blend shredded cheese I had on hand (my closest store is 20minutes away). It is now finished and ready for dinner
I made white rice, topped it with pan seared chunks of boneless, skinless chicken breast cooked in butter with creole seasoning and garlic salt until golden brown, then drizzled the fresh, hot, homemade queso cheese over the top of it all, adding sprinkles of cilantro and small dices of jalapeños and tomatoes over the top as garnish. It was VERY spicy but I was told (it was demanded actually…lol) by my 17 & 20 year old children that I have to add this dish to my menu to be made at least once if not twice a month and my daughter made me give her the recipe and exact instructions as soon as I was done eating so she could make it for her boyfriend. I’m going to see what else is on here for more inspiration.. this recipe is a total 100% stamp of approval in my house!!!!!!!!!!
Thank you so much for sharing with us, Macarie!
I saw that some of the comments said that the queso was too thick, but I decided to give the recipe a go anyway… The queso came out way too thick (I had to add about 1c of milk and 1 tbsp of water to fix it. After mixing in all the cheese, the queso was very very thick . I believe the different results are coming from people using different American cheeses (I used Kraft white American and it came out too thick). I would recommend adding the cheese to the milk and THEN see if you need to add cornstarch. Hope this helps someone :)
Definitely modify to your liking!
this recipe was okay. this page is formatted really poorly (at least for mobile) and i couldn’t find the measurements for the ingredients before it was too late. that being said, my guesses were very close to the recipe and it still had a weird texture that we had to correct. the base helped, but my girlfriend had to improvise and add so
many seasonings and change the texture and everything. it basically turned out
as a new recipe.
I am sorry it didn’t quite work out for you!
Everyone loved, even those that didn’t care for chorizo. Followed the recipe, didn’t change anything
Thanks for sharing, Sandra!
I think it was acceptable. It tasted fine. Similar to those yellowish ones you get in the jars but more cheesy. It worked for my purpose of putting it on some tortillas to add to my quesadillas but I don’t think it was that great on its own. I want to try it again and maybe add the full amount of nutmeg and see if that helps.
I am sorry it wasn’t quite to your taste! Definitely modify to your liking!