Queso Dip Recipe

mexican cheese dip with chips and salsa.

Course: Appetizer

Cuisine: Mexican

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 263kcal

Author: Becky Hardin

This White Queso Recipe is a delicious and easy white cheese dip recipe. We tried to make this dip just like the kind we all crave from the local Mexican restaurant. It's made in minutes and sure to please.

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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!

Video

Notes

***Some readers don't like the extra spice from the cumin and nutmeg, so feel free to skip or change the spices as you see fit. If you're not sure, try adding a smidgen of these spices 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. Thank you to the readers that have given me such good feedback to help make this the best queso recipe!

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.

Storage: Queso can be kept in an airtight container in the fridge for 3-4 days. I do not recommend freezing this.

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.

Slow Cooker Instructions:

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