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white queso recipe with chip

White Queso Dip Recipe

Course: Appetizer
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
Calories: 263kcal
This Queso Recipe is the most delicious white cheese dip you will ever taste. Just like at your favorite Mexican restaurant, but made easy at home.
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  • 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


  • 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!



  • 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!


Calories: 263kcal | Carbohydrates: 7g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 925mg | Potassium: 205mg | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 0.8mg | Calcium: 627mg | Iron: 0.5mg