This white Queso dip is so amazingly, creamy, cheesy, and delicious that it’s like liquid white gold! It’s a go-to dip for snacking on while watching football, taco Tuesday, BBQs, and Friday night happy hour at the house with friends.
Oh, and don’t forget Cinco de Mayo!! It’s always a hit and it’s virtually foolproof to put together.
This Mexican cheese dip is obviously great with tortilla chips but it’s also amazing, thin out a bit, and served over cooked vegetables. It’s the perfect nacho cheese experience! This recipe is every bit as good as the best version you love from your favorite Mexican restaurant.
I hope you’ll try more of my hot, creamy, and cheesy dips! Try my cowboy queso, Rotel dip, Mexican corn dip. You’ll love them all!
What Kind Of Cheese Is Best for Queso Blanco
This recipe uses 2 types of cheese. First, we add white American cheese. American cheese gives this dip its creamy, perfect, melted cheese texture, and the cheese doesn’t separate.
Then we add mozzarella with another cheese that melts well and adds a stretchy, cheesy texture. You can substitute mozzarella with Colby, Monterey jack, pepper jack, or fontina.
Ingredients For White Queso Recipe
- White American Cheese: You can buy purchase a block of white American cheese at the deli counter or use the sliced Land O Lakes white American slices or Velveeta Queso Blanco in this recipe instead.
- Mozzarella Cheese: I use the standard low moisture ball of Mozzarella, not fresh.
- Milk: I use whole milk rather than lower-fat milk for the added richness it brings.
- Diced Green Chilies: Drain the chilies before adding them to the dip.
- Ground Cumin: Adds a nice earthy smokiness.
- Garlic Powder: Adds a mild garlic flavor.
- Onion Powder: Adds a mild onion flavor.
- Cayenne Powder: Adds some heat. You can use as much as you like based on your heat tolerance.
Recipe Tips
- Heat: Keep the heat on low so as not to burn the cheese. As the Queso sits and cools, it will thicken up considerably.
- Keep Stirring! Stir frequently so the cheese doesn’t burn.
- Reheating: You can reheat it in the microwave at 30-second intervals until it remelts and thin as needed with extra milk.
- Cast Iron: This looks great served in a cast iron skillet. This recipe fits in an 8-inch skillet.
- Make It A Sauce: You can thin out this recipe and turn it into a Nacho cheese sauce. Thin so it’s pourable. Remember it thickens as it cools. Pour tortilla chips, roasted broccoli, or air fryer potato wedges!
Storing + Freezing
- How Long Can You Keep This In The Fridge? Transfer any leftover dip to an airtight container. It will last in the fridge for 3-4 days.
- Can You Freeze This? Store in an airtight container and you can freeze for 3 months.
- Food Safety: Here’s an article you might want to check out.
Variations
Bacon Cheese Dip: Bacon is absolutely delicious in this dip. Stir in 1/2 cup of cooked and crumbled bacon.
Make It Meaty: Add 1/2 pound cooked, and well-drained chorizo or ground beef.
How To Serve This Dip
I like to serve this with Tostito scoops, Frito scoops, or plain tortilla chips! This dip goes great with margaritas! Try my pink margarita or pineapple margarita.
How To Make White Queso Recipe
- Add American cheese, Mozzarella cheese, milk, and butter.
- Melt
- Add green chilies, cumin, garlic powder, onion powder, chili powder, and cayenne pepper and whisk until evenly combined
- Top with optional toppings. Serve warm.
see full instructions below.
More Hot Cheesy Dips
- Sausage Cream Cheese Dip (only 3 ingredients)
- Mississippi Sin Dip
- Crack Dip
- Hissy Fit Dip
- Hot Corn Dip
- Jalapeño Popper Dip
- Sour Cream and Onion Dip
White Queso Dip
Ingredients
Queso Dip:
- 1 pound white American cheese, chopped into small cubes
- 6 ounces Mozzarella cheese, shredded
- 1/2 cup, plus more to thin milk
- 1 tablespoon butter
- 2 (4 ounces each) cans diced green chilies
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 1 teaspoon chili powder
- to taste cayenne powder
Optional toppings:
- fresh jalapeños, sliced
- diced green chili
- fresh cilantro, chopped
- tomatoes, seeded and chopped
Instructions
- To a medium saucepan, add American cheese, Mozzarella cheese, milk, and butter. Turn the heat to low and stir frequently until the cheese is melted.
- Add green chilies, cumin, garlic powder, onion powder, chili powder, and cayenne pepper and whisk until evenly combined.
- Top with jalapeños, diced green chili, cilantro, tomatoes as desired. Serve with Tostito scoops, corn chips, of Fritos.
Fans Also Made:
Notes
- Heat:Â Keep the heat on low so as not to burn the cheese. As the Queso sits and cools, it will thicken up considerably.
- Keep Stirring! Stir frequently so the cheese doesn’t burn.
- Reheating:Â You can reheat it in the microwave at 30-second intervals until it remelts and thin as needed with extra milk.
- Cast Iron:Â This looks great served in a cast iron skillet. This recipe fits in an 8-inch skillet.
- Make It A Sauce: You can thin out this recipe and turn it into a Nacho cheese sauce. Thin so it’s pourable. Remember it thickens as it cools. Pour tortilla chips, roasted broccoli, or air fryer potato wedges!
Nutrition
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