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!
What’s in this Homemade Queso Blanco recipe?
This authentic queso recipe will rival any of your favorite Mexican restaurants! This has been my go-to white cheese dip for years, and readers seem to agree–it’s delicious, and it’s super easy to make at home with just a few ingredients.
- White American Cheese: This is the best cheese for white queso dip. Buy slices, or a block, and chop into small cubes so that it melts evenly.
- Mozzarella: I like to mix in some shredded mozzarella to add more depth of flavor. Shred your own cheese for the best results.
- Evaporated Milk: This creates a creamy and smooth texture that is ideal for any good queso blanco. Milk, heavy cream, or half and half can be used instead, but evaporated milk has given me the best results.
- Cornstarch: Helps to thicken the queso sauce mixture to a perfectly dippable consistency. If you prefer a thinner consistency, skip the cornstarch at the start–but keep it on hand in case you need to thicken it later.
- Jalapenos: These add some heat and spice. You can also use green chiles.
- Spices: A mix of salt and pepper, red pepper flakes, chili powder or cumin, and nutmeg perfect the flavor.
Pro Tip: Cumin and nutmeg add a nice warmth to this queso recipe, but feel free to skip them. Some readers prefer this recipe without them! You can add garlic or onion powder, or any spices you like instead.
What else can I add to this easy white queso dip?
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.
Mix in some chorizo, taco meat or ground beef, or even some rotisserie or shredded chicken (these ingredients should all be fully cooked first). You can also add black beans, corn, diced tomatoes or Rotel, onions, and more for a chunkier cheese dip. Lastly, change up the type of cheese and mix in some pepper jack or Monterey jack with the white american cheese.
The literal translation of queso is cheese, but when we talk about it (in America), 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.
To get that classic Mexican restaurant-style queso dip, use white American cheese (it melts really smoothly). You might also come across other varieties of “queso blanco” or “queso fresco” at your local grocery store. If you can’t find any of that, try white cheddar, Muenster, or Swiss.
I also mixed in a small amount of Mozzarella to enhance the texture and flavor, but you could use pepper jack, Monterey jack, or another type of cheese instead.
If your cheese ends up grainy, the problem is usually overcooking. The milk should be heated just to a mild-simmer (not boiling), then immediately reduced to low heat before adding the cheese. It’s also best to use freshly chopped and shredded cheese, because pre-shredded cheese has ingredients that can make it grainy when melted.
I’ve tested this white queso recipe with every option (whole milk, heavy cream, half and half), but evaporated milk has given the best results over the years, both for me and for readers. It has less moisture, so it creates a smooth and creamy consistency, and doesn’t separate while cooking. However, some people have luck with the other ingredients–you might need to adjust the amount of liquid or cornstarch.
Cornstarch is used to thicken cheese dip. This recipe starts by combining it with the evaporated milk, in order to get the consistency we want. If you prefer a thinner consistency, skip it in the first step–you can always add it in later (mixed with milk) if it’s too thin.
1.) Set slow cooker to HIGH and add in the evaporated milk/cornstarch, and all of the cheese. 2.) Cover and let the cheese fully melt, stirring regularly. 3.) Once melted, switch cooker to LOW and stir in any add-in ingredients and spices. 4.) Let it thicken up with the lid off, if needed. 5.) Keep it in the slow cooker while serving (great option for parties) on warm, and be sure to stir it occasionally.
I recommend following this Crockpot queso for something formulated and tested for the slow cooker.
How to Store and Reheat Queso Dip
If you have any leftover cheese dip, pour it into an airtight container and store in the refrigerator for 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.
I do not recommend freezing queso because it will be too grainy when thawed and reheated.
How to Keep it Warm
It’s normal for queso to harden as it cools, so stir regularly and keep it warm while serving. I like to serve it out of a Crockpot at parties for this reason.
After making queso blanco on the stovetop, pour it into a slow cooker, and set it to WARM. This will keep it hot, smooth, and creamy through the whole party.
Otherwise, just warm it up in the microwave for 30 seconds and stir generously once it starts to get cold.
What to Serve with Homemade Queso
This white queso is made for dipping tortilla chips, but it’s delicious with any dippers you like, including pita chips, crackers, wonton chips, and breads.
And don’t stop at dipping, because this queso works as a sauce for all your favorite Mexican dishes. Pour it over chicken enchiladas, baked tacos, chimichangas, chicken quesadillas, chicken nachos, steak fajitas, or these smothered chicken fajitas.
This is our favorite dip for Cinco de Mayo, Taco Tuesday, Super Bowl Sunday, or any time we need football snacks. It makes an appearance at every occasion!
5-Star Review
“Made this today as written. Husband kept going back for more and more spoonfuls while we waited for the rest of the dinner to be done. Then he kept telling me different variation ideas. He loved it and was apparently very inspired by the taste. Will definitely make again soon.” – Kimber
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 freshly 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. 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.12 ounces evaporated milk, 1 tablespoon cornstarch
- Once simmering (bring it to just before boil–when it starts bubbling up the sides, it's ready), immediately reduce heat to low.
- 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 and creamy, add more. Don't stop stirring–you have to whisk the entire time while adding cheese.3/4 lb white american cheese
- Once done with the white American cheese, add in the shredded 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 Mozzarella.4 ounces mozzarella cheese
- Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper. *** (see note)2 tablespoons canned jalapenos, 1 teaspoon chili powder, 1/2 teaspoon ground nutmeg, 1 teaspoon red pepper flakes, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- (Optional) If you want the queso to be a bit browned (as pictured), pour the queso into a skillet and place in the oven. Broil for 3-4 minutes, or until cheese begins to bubble and brown.
- Top with cilantro, tomatoes, and more jalapenos if desired.chopped cilantro
- 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
- 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!
- 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.
- 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.
Nutrition Information
This queso recipe was on point , I used extra sharp cheddar cheese along with queso cheese , I sauteed the Rotel tomatoes, fresh jalapenos chopped and green onions ( white parts ) chopped in real butter and it was was fabulous !
We’re so happy to hear you loved it, Mary!
I don’t know why I’ve never thought to make quest dip at home, but boy am I glad I eventually got around to it. This recipe is PERFECTION! I’m not sure why others have had difficulties. I followed your instructions to a T and have a smooth, velvety, rich, delicious dip. I used 1/2 tsp cumin and the stated amounts of S&P. I didn’t add heat other than the jalapeños, because I’m a baby! Thank you Becky.
We’re so glad to hear this recipe was a success for you, Mara!!
Will this recipe work in a fondue fountain?
We haven’t tried that, so unfortunately, I don’t know– sorry!
Horribly overpowered with the white American cheese. I will make again, but with many changes. I had to throw the entire container away, because no one liked it. Wasted my money.
We’re sorry to hear this recipe wasn’t to your tastes, Karen!
Delicious. Chicagoan, swapped jalapeño with sport peppers, used whole milk instead of condensed. Still turned out totally fantastic. Try it out.
Thanks so much for stopping by, Kyle!
I have been making this with your original recipe with Fontina cheese and the half and half. It has always turned out spectacular. I wondered why you changed the recipe. I did go ahead and tried the new with the Mozz…never again. The original is the best imho :)
Thank you for that one, of which I give it
Hi Kay, we’re sorry to hear this recipe didn’t work out as expected with the mozzarella cheese. We really loved the change, so we kept it! Glad you’re still loving the original, though!
I thought it was great. I found the recipe so easily with that button right at the top of the page. I used white American cheese, but I also found some “Mexican melting cheese” at Walmart. It’s already shredded! 😀 I used probably too much because my sauce was pretty thick. I didn’t have evap milk so I used 1 cup milk and 1/2 cup heavy cream and it was fine. It didn’t separate at all. I think the cream made it thicker so I probably didn’t need cornstarch. It wasn’t really a big deal, I just added more milk. My family really liked it! I added a little onion and garlic powder too. I just played around with the spices until it was good for me.
Thank you for giving me a good starting point for the queso.
Thanks so much for sharing what worked for you, Holly!!
I modified this by adding 1 can Rotel tomatoes/chiles (not drained), chorizo, and 1/2 can Chipotle adobo peppers (processed to paste in food processor…these are a flavor BOMB!). It is very good and I like the consistency. Does not get rubbery as it cools like a Velveeta based queso. I should have left out the pepper flakes, it is plenty spicy with the adobo peppers. I agree with some comments that the cornstarch is probably not necessary. I thinned mine as I made it with milk and heavy cream (I wonder what chicken stock would do?). It is still not quite what I want but I can keep working from here to get to my desired final product!
We’re sorry to hear this recipe isn’t quite to your tastes, but we’re glad it’s been a good starting point for you!
I’m sorry for the low rating but the texture of this Queso wasn’t good. As a Texan I should’ve known better that you don’t add (of all things) cornstarch to Queso! It doesn’t need it, we don’t need to thicken anything! I used top of the line ingredients too, such a shame. The 3/4 lb of Boars Head white American cheese wasn’t cheap either. I’m going to see how I can fix this blob that has the texture of some nasty and cheap mass produced fake cheese like product, because that what it becomes after a few minutes of sitting on the table. I’m mad at myself for ignoring my gut instinct, but I wanted to be neutral and try the recipe as is first. My bad.
We’re sorry this recipe didn’t work out as expected, Jo! It sounds like your queso may have been overcooked. Cornstarch starts working pretty immediately, so make sure to take it off the heat once it reaches the desired consistency. You should be able to fix this by adding more milk over low heat and stirring continuously!
Blend the cornstarch with a little cold water or milk to create a slurry. This should alleviate any of the troubles you are having. Never add straight cornstarch to anything to thicken it.
Alternatively, you could thicken with a roux (flour and butter whisked and cooked together), like you would thicken a Bechamel or gumbo.
Otherwise, this recipe is right on! Great job, Cookie Rookie.
My store is limited, so I used Monterrey Jack and this recipe was delicious and perfect. I also added in 1 can of well drained pepper Rotel, and used your suggestion of a bit of cumin, which gave it that authentic taste! Thank you for this recipe, I’ll definitely use it again!