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!
Table of Contents
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
If you make it in a slow cooker, the recipe needs to be altered. Cooking it on a stove top will allow a lot of moisture to escape and it can thus thicken up. That is why the evaporated milk is needed. But in a covered slow cooker, no liquid escapes and it never thickens up, even with the cornstarch. It remains soupy with way too much liquid. I had to add another 8 ounces of cheese and cook it with the top off for a while. I also think the nutmeg should be replaced by cumin.
Thanks for sharing your story!
I can’t begin to express how awful this monstrosity of a recipe this is! You don’t realize how many steps are missed and how vague these terrible instructions are until you try to make the garbage. Don’t listen to a white lady tell you how to make Mexican. Lesson learned!
I am sorry this didn’t work out for you!
I’ve made this numerous times and it’s a staple in my house. I’ve added the hamburger for the grandkids & they love it. Easy to make, affordable, and delicious! Stores & reheats well IF you have any left. I usually make mine in the Crockpot.
Thanks for stopping by and sharing!
For everyone having to dilute with milk, corn starch can be added anywhere in the process to thicken! I suggest starting out with NO corn starch and have pre-prepared 1TBS corn starch whisked into about 1/3 cup of milk. If after adding the cheese you feel it needs to be thicker gradually stir in the CS/milk to thicken. Beware it takes a minute to thicken to go slow.
Thanks for sharing, Luke!
Thinking about making, can one sub the evap milk? If so, what with?
Milk, but evaporated milk is best!
I made this twice. First way was not ideal, but the second way was perfect!! The first time I used NO cornstarch, made it according to instruction, and it was good when eaten fresh but it did not reheat well at all. So the second time I made some adjustments because I needed to take it to a work event and did not want it to be too thick or semi-solid. My recommendations are to use NO cornstarch, use 2/3 the amount of white cheddar and about half as much mozzarella as recommended. I also rinsed the evaporated milk can with just a little bit of water (1/8-1/4 cup), and added about 1/2 cup of milk. I used the chili powder, nutmeg, red pepper flakes, salt, and pepper. I made it on the stovetop, immediately transferred to a crock pot, and it heated perfectly on low for about 1 hour just before lunch. This recipe is SO GOOD when it works! I wanted to share my experience b/c the recipe is SO GOOD when it works. Just my two cents. Thanks!
Thanks for sharing, Taryn!
I have made this multiple times and it is always a huge hit. I often add chorizo and just add milk to keep it from getting too thick. This queso is just like they serve in restaurants here in Colorado.
Thanks for sharing, Lori!
This turned out great. I did not use any cornstarch and it was the perfect consistency. Exactly what I was hoping for. I prepared it stovetop and might try crockpot preparation next time as I will be making a very large batch for a party. It reheated really well and was all gone within days!
I love to hear that!
What are the measurements for the ingredients? Not sure if I read over them or they aren’t posted haha!
Go down to the recipe card and they are listed there!
Made this tonight and it was a hit with our guests! I couldn’t find white American cheese so I used Kraft Singles Swiss instead. Loved the dash of nutmeg. I added a few tablespoons of liquid from a jar of pickled jalapeños to balance out the very slight sweetness. I look forward to making this again soon but with white American!
That’s great, Gabe!