Restaurant Style Queso Dip
Queso Blanco, cheese dip, queso dip, cheese sauce, or whatever you prefer to call it. And so simple to make with very few ingredients. A great recipe for any party or gathering.
Queso dip is our go-to at our favorite Mexican restaurant. Â No need to go out; just make it at home.
Try our Ceviche!
White Queso Dip
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!
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
Queso Dip Recipe
Ingredients
- 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
Instructions
- Place all ingredients in a saucepan over low heat.1 pound white American cheese, 1/2 – 3/4 cup milk, 1 tablespoon butter, 4 oz green chilies, 3-4 pickled jalapeno peppers – chopped, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1 pinch cayenne pepper
- Heat until melted – stirring frequently.
- Add more milk if you like it thinner.
- Serve immediately with chips.
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 Helen
Thank you so much, Miz Helen!
Oh how luscious it looks! And no doubt it is. So glad you shared with us at Weekend Potluck. Please come again soon.
Thank you!
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
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.
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.
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!
It was really good! Thanks! 🙂
Thanks, Luke!
Would white cheddar work instead of American?
Not sure, Annie. I have never used cheddar and think that maybe it wouldn’t melt the same.