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.
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 think if you added cream cheese, this would be a better use than evaporated milk and it won’t seize up.
Can I just get a ingredients list smh
Hi, if you click on the “jump to recipe” button, it will take you directly to the recipe card with full ingredients and instructions. Hope this helps!
I had that same problem. It was not easy to find. I had to scroll. This happens with a lot of cooking blogs. Their page is so long explaining their life sotry and the origin and background of said recipe. I appreciate the time you take for people who are interested in that. Having said that, some people just want a recipe las minute. Maybe you should pit the recipe and make a button for background/my journey making this/my life story. I appreciate you again, it’s just eh.
I prefer reading people’s life “sotry”… far more than reading an entire paragraph of a complaint. I don’t understand why people expend so much energy to cut someone down.
This recipe rocks! I’ve made it four times and every time my friends freak out.
Sadly, we found this queso lacking flavor. It wasn’t terrible, just bland even after adding more spice.
I’m sorry to hear you didn’t enjoy this recipe, Gina!
Some people need a little kick
Excited to try this for an event! Wanting to fill my 8quart slow cooker, can you tell me how much of the recipe I would need to for this?
Hi Megan, I have a crockpot queso recipe (click here) that may help you get a better idea of how much you’ll need!
Do you think I could make this recipe on the stove top a day before and then transfer it to a crockpot to stay warm during the event?
It could work!
This was my First time making, and it was a sure hit to the family. It has been ranked to the top 5 favorites. Thank you so much for sharing
I’m so happy to hear that, Liz!
I can’t rate it a 5 bc I haven’t made it yet and I don’t want to rate it a 1 for the same reason. But, I can’t actually make it. The directions are in black in a black background and I can’t figure out how to resolve the issue. Makes me sad bc it looks so good in the photo!!
Hi, is your phone or computer set to “dark mode”? Most websites aren’t compatible with this setting, but your device may be forcing the black background anyways. My site should appear white with black text!
Hi Becky
I’m in Australia and desperate to make this but I can’t find white American cheese anywhere! Is there anything else I can use?
Thanks so much!
Provolone, white cheddar, or muenster should all work!
Would Monterey Jack work?
It should, but it will have a different flavor!
This recipe is terrible in a slow cooker. I have tried to make it at least a dozen times. I’ve used the exact original recipe and tried altering it and it has never tasted good. Tried it with evaporated milk, next time changed to milk, next time changed to half and half. Tried mixes of the liquids. Maybe it just isn’t meant to be made in a slow cooker. It never turns out and tastes bad.
I’m sorry this recipe didn’t work out for you, Kelly!
Maybe try a cream cheese in addition to avoid it seizing up.
This was highly disappointing. The outcome was almost inedible.
I’m sorry to hear that! I’d love to help you troubleshoot what might have gone wrong if you could provide some more detail!
Same..I have tried multiple different ways. The cheese remains grainy, and there is just no flavor. I even added extra jalapenos, fresh. The evaporated milk was a terrible choice for this one. It was no longer Queso in the end, but a brownish sludge. I have had better luck with Oaxaca and goats cheese. I’m thinking it was an issue with the spice for discoloration? Maybe too much cornstarch added? Open to suggestions as this recipe is a cheaper alternative. Thank you for you post all the same!
Hi, it sounds like your queso is getting overheated if it’s grainy! Different stoves have different heat outputs, so I would try putting yours over lower heat next time!