You know that amazing white queso dip that Mexican restaurants serve? Did you know that you can make your own sensational white queso dip at home in less than 10 minutes.
No joke.
So, I’m about to admit to something a little bit scandalous. My family adores white queso. Absolutely loves it. But me…I don’t love white queso. I like it, but I don’t love it. I’m more of a salsa and chips kind of girl.
But THIS white queso. Sign me up.
White queso dip is actually surprisingly versatile. Obviously, if you are a queso fan like my husband and kids, you can eat it with tortilla chips and be as happy as can be.
But for me, the REAL treat is when you add it to dishes like nachos or my absolute favorite: a bunless burger with tomatoes, queso, and cilantro on top.
Delicious.
To make White Queso you will need:
12 slices of White American Cheese
1 cup of Half and Half (1% or 2% milk can be substituted. In my opinion, the best combo is 1/2 cup half and half and 1/2 cup 1% milk)
1 can of mild green diced chiles – 4 oz (well-drained)
Place your cheese slices in a medium size pot along with the cup of half and half. Drain your canned green chiles VERY well. Extra liquid will affect the dip, so really squish the extra moisture out with the lid of the can and drain well and then add the green chiles to the pot. Cook on the stovetop over medium-low heat until completely melted.
Stir frequently with a wire whisk and make sure your temperature stays on medium-low to avoid scorching the cheese.
You want the dip to be runny, not thick. The end product should be quite thin. If the dip gets too thick, it will solidify too quickly.
If it seems too thick, simply add another splash of milk.
There you have it! The amazing cheesy goodness of homemade queso blanco dip in less than 10 minutes.
Serve with your favorite tortilla chips or drizzled on Mexican dishes.
This easy recipe is the perfect addition to your next taco night, Cinco de Mayo celebration or just a regular Taco Tuesday.
My family enjoys this cheesy dip drizzled over taco salads, ground beef nachos, bbq chicken or pork nachos, and as a bunless burger with veggies on top.
FAQ
Do I have to use White American Cheese?
The type of cheese is very important to this recipe because it needs to melt easily. You could substitute Yellow American Cheese, but white American is our family’s personal favorite.
White American cheese may be hard to find in your local grocery store. We often use the Kraft American cheese slices.
If you don’t have luck in the cheese section, look at the Deli counter. Regardless, make sure you are choosing real cheese over a processed product.
Do I have to use Half and Half?
As mentioned, you can use either half and half OR milk. The taste is richer with the half and half, but you can definitely make this with milk if that is what you have on hand.
Alternatively you could use half heavy cream and half milk.
Whole milk would also be an acceptable substitute as well.
Can I save this cheese for later?
You can save leftover easy white queso dip in an airtight container in the refrigerator for 3-4 days.
Place it in a pan to heat on the stove top to warm up – or you could carefully warm it for a minute or so in a microwave-safe bowl.
I hope you and your family get to enjoy some amazing white queso dip really soon!
If you love appetizers, be sure to check out my Easy Grilled Buffalo Wings!
You can also find some amazing 2 Ingredient Cheese Sauce here for macaroni and cheese or to top broccoli.
To Print the Easy White Queso Dip Recipe Card Click Below:
Easy White Queso Dip
Equipment
- 1 pot
Ingredients
- 12 slices White American Cheese
- 1 cup Half and Half (or 1% or2% milk can be substituted)
- 1 can Diced green chiles 4oz (well-drained)
Instructions
- Place your cheese slices in a medium size pot along with the cup of half and half.
- Drain your canned green chiles. Then add the green chiles to the pot.
- Cook on the stovetop over medium-low heat until completely melted. Stir frequently with a wire whisk and make sure your temperature stays on medium-low to avoid scorching the cheese.
- You want the dip to be runny, not thick. The end product should be quite thin. If the dip gets too thick, it will solidify too quickly. If it seems too thick, simply add more milk.
More Delicious Recipes:
You can find more easy appetizer recipes on my blog!
Be sure to check out Easy Appetizers – 11 Fantastic Mouth-watering Recipes for the Big Game. So many fun ideas, you are sure to find the perfect appetizer for game day.
This Jalapeno Popper Dip is another family favorite. It only requires a few simple ingredients and has all the taste of the cream cheese jalapeno poppers you love.
Be sure to check out our Easy Restaurant Quality Salsa. It makes the perfect appetizer for your next party.
You can find some delicious Slow Cooker Recipes here. Perfect for those busy seasons of life.
Want to save this delicious homemade queso dip recipe for later? Pin the image below of this white queso recipe to your Easy Appetizer Ideas board on Pinterest.
Thank you for sharing the recipe. I love anything to do with cheese. Just one question: could I replace the American white cheese with anything else?
White American Cheese is recommended because of it’s melting capabilities (ask for it at the deli counter of your grocery store). We’ve also used Yellow American Cheese, but it does change the flavor a bit.
Whatttt. I’m never getting it at restaurants again! I had no idea this was so easy to make! *-*
Yes! So SO easy! We make it almost every week! LOL
Sounds interesting, would grated cheese work as well? We don’t have cheese slices here. Thanks for sharing.
White american is the cheese you will need because of it’s excellent melting abilities (and taste!) I don’t believe it comes grated. I usually find it in our deli counter or sometimes you can find it in a block.
I’ll have to try this next weekend!
Yes! It’s so delicious! I hope you try it soon!
This looks so yummy. We always go through tons of this at restaurants… so my family is going to love it
It’s delicious! I hope your family enjoys it!
Does the type of white cheese matter? You pic shows a package of processed cheese. Would going with the most natural cheese possible make a positive difference? Or would it lead to other issues, like less even melting?
I’m not a cheese expert, but I think you would have melting issues. If you experiment, let me know how it turns out!