Queso Dip

Queso Dip, also known as Queso Blanco Dip, is a Mexican restaurant-quality, smooth, and creamy dipping cheese. This delicious ten-minute recipe is perfect with fresh tortilla chips spooned over your favorite burrito or poured over steamed broccoli.

If your family is anything like mine, then one of the highlights of visiting your favorite Mexican restaurant is the white queso dip! This simple recipe can bring this creamy, smooth dip to your kitchen. The key to making great queso is the best cheese. Nothing works better than White American Cheese. It melts perfectly, can be thinned out easily to avoid a skin, and reheats perfectly like a good winter blanket. I love serving this queso dip for game day or movie night with ham and cheese sliders, little smokies, cold veggie pizza, and lemon pepper wings.

We love this easy white queso! Your imagination only limits the endless uses for this delicious dip, which reheats so well multiple times. Store it in a covered microwaveable bowl and pop it in the microwave for 1-2 minutes on 50% power. If it needs more heat, stir and pop it back in on reduced power.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Jalapeno: You can add as little or as much as you like. To tame the jalapeno, remove the veins and seeds.
• White American: Purchase good-quality American cheese from your grocery deli counter for optimal flavor. It does make a difference. Do NOT use the prepackaged individually wrapped cheese or pre-shredded cheese.
• Milk: Preferably whole or 2% milk
• Chicken broth: Low-sodium is best

How to Make Queso Dip

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Add a little oil to a medium saucepan over medium heat and sauté a little chopped onion and minced jalapeño. Turn the heat to low and add shredded cheese and milk.

Stir continuously until the cheese is melted. Slowly stir enough chicken broth to thin it out to the desired consistency. Stir in fresh chopped cilantro and finely diced sun-ripened tomatoes. Garnish with fresh chopped cilantro or a little Pico de Gallo.

Preparation Tips

• Thin out the cheese sauce using low-sodium chicken broth. Use small amounts until you reach your desired consistency. Don’t make it too thick, as it will form a skin.
• Use fresh jalapenos and sun-ripened tomatoes. If the jalapenos are too hot for your taste, substitute a 4-ounce can of green chiles.  
• You can add cooked Mexican chorizo, cooked ground beef, crisp-cooked crumbled bacon, chopped chipotle peppers, finely chopped artichokes, and even cooked lobster or crawfish.

Ways to Use Queso Dip

• As a dip with fresh tortilla or corn chips.
• Pour over steamed broccoli or cauliflower.
• Spoon over your favorite omelet, baked eggs, quiche, or frittata.
• Spoon over your favorite tacos, burritos, or chimichangas.
• Drizzle over burgers, hot dogs, bratwurst, and sausage.

Storage and Reheating

Store leftovers in an airtight container in the fridge. Reheat in a microwave-safe bowl for 1-2 minutes on 50% power. Stir it and put it back in the microwave on reduced power if it needs more heat.

This queso reheats well several times. Or serve it in a crock pot on low heat, but keep it stirred so the bottom does not brown.

More Dip Recipes

White Queso Recipe

Delicious restaurant-quality white queso dip recipe made without Velveeta that can be refrigerated and reheated multiple times.

5 from 39 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 10

Calories: 213kcal

Author: Beth Pierce

Ingredients

• ½ tablespoon olive oil
• ¼ cup sweet onion chopped
• ½ -1 jalapeño minced to taste
• 1 lb white American cheese shredded
• 1 cup milk
• ¼ -½ cup low sodium chicken broth
• ¼ cup cilantro chopped
• ½ cup tomatoes finely diced
• kosher salt and freshly ground black pepper

Instructions

• Add olive oil to a small skillet over medium heat. Saute onion and minced jalapeno.  Turn heat to low and add shredded cheese and milk.  Stir continuously until the cheese is melted.  Slowly stir in enough chicken broth to thin it out to the desired consistency.
• Stir in fresh chopped cilantro and finely diced sun-ripened tomatoes. Season with kosher salt and freshly ground black pepper to taste. Garnish with fresh chopped cilantro or a little Pico de Gallo.

Notes

• Thin out the cheese sauce using low-sodium chicken broth. Use small amounts until you reach your desired consistency. Don’t make it too thick, as it will form a skin.
• Use fresh jalapenos and sun-ripened tomatoes. If the jalapenos are too hot for your taste, substitute a 4-ounce can of green chiles.  
• You can add cooked Mexican chorizo, cooked ground beef, crisp-cooked crumbled bacon, chopped chipotle peppers, finely chopped artichokes, and even cooked lobster or crawfish.

Nutrition

Calories: 213kcal | Carbohydrates: 3g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 314mg | Potassium: 122mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 3mg | Calcium: 354mg | Iron: 0.2mg

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