White Queso Dip Recipe

mexican cheese dip with chips and salsa.

4.50 from 3168 votes

Learn how to make homemade white queso with this restaurant-quality white queso recipe. It's the most delicious queso you'll ever taste!

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: Mexican

Servings:

Author: Becky Hardin

Ingredients

12 ounces evaporated milk (1 can)
1 tablespoon cornstarch
¾ pound white american cheese
4 ounces freshly shredded mozzarella cheese
2 tablespoons chopped canned jalapenos or chopped green chiles
1 teaspoon chili powder or cumin
½ teaspoon ground nutmeg optional
1 teaspoon red pepper flakes
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
Chopped fresh 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.
¾ pound 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 freshly shredded 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 chopped canned jalapenos, 1 teaspoon chili powder, ½ teaspoon ground nutmeg, 1 teaspoon red pepper flakes, ¼ teaspoon kosher salt, ¼ teaspoon ground 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 fresh cilantro, tomatoes, and jalapenos
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.
Keep the heat low! Once the milk lightly simmers, reduce to low to prevent grainy cheese.
Use freshly shredded cheese—pre-shredded contains additives that affect texture.
Stir constantly while melting cheese to ensure smooth, creamy queso.
Queso thickens as it cools. Keep it warm and stir often; a Crockpot on "WARM" works great for serving.
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 do not recommend freezing queso because it will be too grainy when thawed and reheated.

Slow Cooker Instructions:

Set the 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 the cooker to LOW and stir in any additional ingredients and spices.
Keep it in the slow cooker while serving (great option for parties) on warm, and be sure to stir it occasionally.

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.

Nutrition