Restaurant Style Queso Dip

Queso dip is our go-to at our favorite Mexican restaurant.  No need to go out just make it at home.  

Queso Blanco, cheese dip, queso dip, cheese sauce, or whatever you prefer to call it. So simple to make with very few ingredients. A great recipe for any party or gathering.

Try our Ceviche!

White Queso Dip

Restaurant Style Queso Dip - Make your favorite Mexican restaurant dip at home. This stuff is SO GOOD!

You would think they used white cheddar, right? Nope! It just doesn’t melt right for a Queso dip and tends to be oily. So white American cheese to the rescue!

There is no cream cheese, Velveeta, or evaporated milk in this recipe!

In a heavy-bottomed saucepan over medium heat add the white American cheese, 1/2 cup of milk, butter, green chilies, pickled jalapenos, cumin, garlic, and cayenne.

Warm gently until the cheese is melted and combined, stirring frequently. You made need to add another 1/4 cup of milk to achieve the desired consistency. ( we used a total of 3/4 cup)

This process takes some time so just be patient and stir often.

Check out our Street Tacos!

Restaurant Style Queso Dip in a metal sauce pan

Ooey, gooey, delicious restaurant-style queso dip at home. Serve with tortilla chips and enjoy!

Who doesn’t love cheese dip? It’s great for game day parties or Tex Mex night in. Skip the pre-made grocery store stuff and make your own!

Try our Roasted Tomatillo Salsa Verde.

Homemade Queso Dip Recipe

Print Recipe
4.25 from 12 votes

Queso Dip Recipe

Make your favorite Mexican restaurant dip at home. This stuff is SO GOOD!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Dip, Sauce
Cuisine: American, Mexican
Keyword: dip, Mexican, queso
Servings: 6
Calories: 337kcal
Author: DSTR


  • 1 pound white American cheese
  • 1/2 – 3/4 cup milk (maybe more if you want it thinner)
  • 1 tablespoon butter
  • 4 oz green chilies (1 can)
  • 3-4 pickled jalapeno peppers – chopped (optional)
  • 1/2 teaspoon cumin (optional)
  • 1/2 teaspoon garlic powder
  • 1 pinch cayenne pepper


  • Place all ingredients in a saucepan over low heat.
  • Heat until melted – stirring frequently.
  • Add more milk if you like it thinner.
  • Serve immediately with chips.


We used 3/4 cup of milk.


Calories: 337kcal | Carbohydrates: 7g | Protein: 15g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 1490mg | Potassium: 181mg | Fiber: 1g | Sugar: 5g | Vitamin A: 983IU | Vitamin C: 3mg | Calcium: 849mg | Iron: 1mg

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  1. Reply

    I just pinned your awesome Queso Dip, thanks so much for sharing it with us! Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
    Miz Helen5 stars

    1. Reply

      Thank you so much, Miz Helen!

  2. Reply

    Oh how luscious it looks! And no doubt it is. So glad you shared with us at Weekend Potluck. Please come again soon.5 stars

    1. Reply

      Thank you!

  3. Reply

    this looks so good wanting to use this for our family’s Christmas party Mexican food is our theme this year. How well do you think this will do in a crock pot to keep warm, cant wait to make. Happy Holiday’s The Zitter Family

    1. Reply

      Hi, Julie! I’ve never tried keeping it warm in the slow cooker. If you try it keep it stirred and on low. Let us know how it works! Thanks so much for coming by.

  4. Reply

    Made this today and it was awesome. It won in our Queso de Mayo contest at work. I added about 1-2oz of the pickled jalapeno juice with about 3 spoonfuls of the diced jalepeno and finely chopped green onion (white ends). Garnished with Cilantro and offered diced tomato, green onion and cilantro on the side. Will definitely put this in my frequent rotation for parties! Thanks for sharing your recipe.

    1. Reply

      That rocks, Tammy! Thanks for letting us know! When you get around to it, you have to try the Jalapeno Cilantro Dip. We put it on EVERYTHING!

  5. Reply

    It was really good! Thanks! 🙂5 stars

    1. Reply

      Thanks, Luke!

  6. Reply

    Would white cheddar work instead of American?

    1. Reply

      Not sure, Annie. I have never used cheddar and think that maybe it wouldn’t melt the same.

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