Creamy White Queso Dip

8 Servings
17 min

The Best All Natural Creamy White Queso Dip recipe you can get behind! Loaded with real cheese, green chiles, and aromatic Mexican spices. This EASY creamy queso uses all-natural ingredients, stays smooth and creamy and tastes spectacular! No fake cheese or Velveeta here!

What is it about a great queso!? I’ve never been a fan of fake cheese. Have I eaten fake cheese?


Oh sure, but I can’t say I feel good about it and so I’ve been on the hunt for a great recipe, that uses real ingredients — I’m pretty sure I’ve found THE recipe!


I’ve made and tweaked this recipe many times now, getting it just the way we like it and after serving for several high schoolers, young and old-ish adults at a party last weekend, the reviews are in that this is AMAZING queso!


And just in time for the Super Bowl!

How do you make Mexican White Queso


Prep your ingredients — once you start this recipe, you shouldn’t stop stirring! Chop, open, mince, dice, and measure.

I use whole milk, all-natural white American cheese from the deli; have them slice it thin, then it’s easier to chop into small pieces.

Pour half-and-half into a medium (heavy-bottomed) pot and heat over medium-high heat.


Once it starts simmering, but not boiling (it will crawl up sides of pan slightly when ready), reduce heat to low.


If using warm a cast iron skillet on low on the stove or in the oven.

In small batches add your American cheese into the cream, whisking until smooth before adding more cheese. It melts quickly, so keep adding a little at a time.

Once American cheese has been incorporated, start whisking your mozzarella and cheddar cheese into the queso, again in small batches. Whisk until melted and smooth.

You may want to add a little more mozzarella (or a little sharp cheddar, a small handful is good) depending on your desired queso thickness.


You are still whisking right? Don’t stop stirring!


Stir in the green chiles or chopped jalapeños if preferred. Whisk or stir until mixed.

Add chili powder (optional), ground nutmeg (optional), red pepper flakes, sea salt and white pepper. Stir well. See notes for other spice options.

Remove from heat and pour into a porcelain or ceramic  serving dish or a small cast iron skillet.


Cast iron works great since you can heat them ahead of time and they hold their heat for a while, but not forever.


If rewarming is needed when serving in cast iron, return to the stove top over low heat, adding a splash of cream or milk; stir to blend.


You can also pour into a mini slow cooker for serving, it will keep it warm and smooth, stir occasionally.

Creamy White Queso Topping Suggestions


Add all or some of the garnish suggestions below to the top of your queso; it adds a pop of color, but adds flavor too.


  • chopped tomatoes
  • fresh diced jalapeños
  • jarred jalapeños, whole or diced
  • fresh cilantro, chopped
  • red onion, minced

Serve this creamy white queso dip with your favorite tortilla chips and maybe a side of this amazing and easy salsa!


I love warm tortilla chips. To warm spread a layer of chips on a cookie sheet and warm on 250º for 8-10 minutes until warmed or place in microwave safe bowl and heat on high 30 seconds at a time until warmed.


Invite some friends over, turn on a game, enjoy dipping pool-side, or serve over your favorite Mexican dish (try on burritos, bowls, tacos and in quesadillas), make a few other incredible appetizers, like this and these sliders, mmmmm….good!


Looking for more of a make-ahead, but still wows your friends and family appetizer recipe? Try these Cheesy Dips!

This recipe for white queso dip was adapted from The Cookie Rookie


Sharing this delicious recipe on Weekend Potluck!



Try these other authentic and Mexican inspired dishes:
Easy Homemade Blender Salsa


This Easy Homemade Blender Salsa recipe is quick and easy and comes together in minutes! A restaurant style salsa that is fresh, flavorful and healthy.

Cheese Enchiladas (The Cheesiest)
Spanish Rice (or Mexican Rice)


Simply spiced, mild, fluffy; the perfect side dish for any Mexican food you choose to cook up.

Cilantro Lime Rice {A Chipotle Copycat}
Easy Barbacoa Street Tacos
Slow Cooker Chicken Carnitas


Photo Credit:


www.smartypantskitchen.com
Jalapeno Mezcal Margarita • spicy and smoky! • a farmgirl's dabbles


Photo Credit:


www.afarmgirlsdabbles.com


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Recipe details
  • 8  Servings
  • Prep time: 5 Minutes Cook time: 12 Minutes Total time: 17 min
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Ingredients
Queso
  • 3/4 lb white American cheese, whole milk (purchase in deli)
  • 4 oz mozzarella cheese (try fontina or white cheddar cheese as well)
  • 2 oz white cheddar cheese (sharp or mild)
  • 1 1/4 cups half-and-half
  • 2 tablespoons chopped mild green chiles (or canned/jarred jalapenos), chopped
  • 3/4-1 teaspoon chili powder (sub. with cumin or leave out both if desired)
  • 1/4-1/2 teaspoon ground or fresh ground nutmeg (optional)
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon white (or black) ground pepper
Garnish Suggestions
  • chopped tomatoes
  • fresh diced jalapeños
  • jarred jalapeños, whole or diced
  • fresh cilantro, chopped
  • red onion, minced
Instructions

Prep (slice, dice, chop, open) your ingredients, once you start the recipe you need to stir continually.
In a heavy bottomed medium pot, pour in your half & half and heat over medium-high heat. Once it starts simmering, but not boiling (it will crawl up sides of pan slightly when ready), reduce heat to low. If using warm a small cast iron skillet on low on the stove or in the oven.
In small batches, whisk your American cheese into cream, whisking until smooth before adding more cheese. It melts quickly, so keep adding a little at a time. Once your American cheese has been incorporated, start whisking your mozzarella (try fontina or white cheddar cheese too) cheese. Whisk until melted and smooth. Don't stop stirring!
Stir in the green chiles or chopped jarred  jalapeños if preferred. Stir until combined. Add the chili powder (optional), ground nutmeg (optional), red pepper flakes, sea salt and white pepper. Stir well. See notes for other options on spices.
Remove from heat and pour into a porcelain or ceramic serving dish or a small cast iron skillet. Cast iron works great since you can heat them ahead of time and they hold their heat for a while, but not forever.  If re-warming is needed when serving in cast iron, return to the stove top over low heat, adding a splash of cream or milk, stir to combine.
You may also pour into a mini slow cooker for serving, it will keep it warm and smooth, stir occasionally. Toss on your garnish, it really does add to the presentation, but adds delicious flavor and yummies for dipping.
Serve with your favorite (warm-see notes) tortilla chips and salsa and enjoy!
Tips
  • You may want to add a little more mozzarella (or a little sharp cheddar, a small handful is good) depending on your desired queso thickness.
  • The original recipe called for chili powder or cumin (same amounts) or neither spice if preferred, if you aren't sure, add a little bit at a time and taste for preference. Same with the nutmeg, I liked a little (brings out the flavors in the cheese) fresh grated into the queso.
  • I love warm tortilla chips. To warm spread a layer of chips on a cookie sheet and warm on 250º for 8-10 minutes until warmed or place in microwave safe bowl and heat on high 30 seconds at a time until warmed.
  • Queso freezes well. Simply reheat (thaw) in pot or microwave, adding a little bit of half and half if needed. 3-5 days in fridge - 3 months in freezer.
  • This recipe is adapted from The Cookie Rookie
Kathleen | The Fresh Cooky
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