This queso recipe is my very favorite white cheese dip. I’ve always been a huge fan of queso blanco and after developing my own recipe, I’ve made this more times than I can count. I’m so proud that over 3000 home cooks have rated my queso dip as a 5 star recipe.
This super popular homemade White Queso Dip has been a favorite at my house for years and years. This is my favorite sharable dip to make for Cinco de Mayo, Taco Tuesday, Super Bowl Sunday, or any time we need football snacks. If we are celebrating, we are making this queso dip recipe.
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 rivals any from our 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! Our family loves the twist these spices bring, but they are optional. We sometimes also add garlic or onion powder.
Variations and Substitutions
This white queso recipe is pretty simple as is, but it’s fun to play around with different variations.
I love to mix in some chorizo, taco meat or ground beef, or even some rotisserie or shredded chicken (these ingredients should all be fully cooked first). I’ve also added black beans, corn, diced tomatoes (or Rotel), onions, and more for a chunkier cheese dip. Lastly, I sometimes change up the type of cheese and mix in some pepper jack or Monterey jack with the white American cheese.
Whatever way I make this cheese dip, my family gobbles it up.
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How to Store and Reheat Queso Dip
When I leftover cheese dip, I pour it into an airtight container and store in the refrigerator for 3-4 days.
To reheat, I 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. If need be, add some milk to thin as you heat.
Serving Suggestions
This white queso is made for dipping tortilla chips, homemade or store-bought.
And don’t stop at dipping, because this queso works as a sauce for all your favorite Mexican dishes. I love to pour it over chicken enchiladas, baked tacos, chicken quesadillas, chicken nachos, these smothered chicken fajitas. The possibilities are endless. My fridge is never without a batch of this white queso ready to go at any moment.
5-Star Reviews
“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
“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!” – Mara
“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” – Liz
More Queso and Cheese Dip Recipes We Love
- Rotel Velveeta Queso
- Instant Pot Queso
- Queso Fundido
- Crockpot Queso
- Try all of favorite cheese dip recipes!
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.
I must have done something wrong, missed an instruction because mine was gritty/powdery. I read the cheese could have curdled? I still like it but my family thought the texture was too weird for them.
Also I used rotel I had on hand. White cheddar blocked cheese a little shredded mozzarella (maybe cause it was pre shredded), pepper jack slices. Half and half didn’t have evaporated.
I had the same gritty/powder taste and texture! I think mine was the corn starch.
It’s because you used cheddar cheese.
Never, ever use pre-shredded cheese in a recipe! It is coated in a powder to prevent it sticking together and it changes the texture.
Mine broke, too. I think the acid in the royal rotel did it. Should probably drain and as slowly.
Thanks for sharing your story!
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!
So I need to make this for a work event as well, can you please tell me again your adjustments? My email is jennberrios0578@icloud.com
Great details. :) I am wanting to make this, but am reading comments first to see what is working best for everyone. I’m curious…The recipe called for White American, but you said you used White Cheddar. Just wondering if you misspoke or you actually used cheddar because there is a big difference and this would definitely alter the results…Thanks!
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!