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 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!
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!
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.
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!
And yet you were able to navigate the website and find where to complain.
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!
I didn’t have any white American cheese, but I had 8 oz of Monterey Jack and 4 oz of cream cheese. No nutmeg as I’m not a fan. Used 1 t chili powder and 1/2 t cumin. I could definitely make it spicier but it’s really good!!! Will be making this again!