This post may contain affiliate links. Please read our disclosure policy.
This White Queso dip is smooth and mildly spicy, made with white American cheese and roasted jalapeños. Learn how easy it is to make a cheese dip just like your favorite Mexican restaurant!
Smooth and creamy, this white queso dip will rival that of your favorite Mexican restaurant. Easy to make on the stovetop, this dip keeps its creamy consistency as it cools, which makes it perfect for serving at parties.
Serve with tortilla chips as an appetizer, drizzled over a carnitas burrito bowl, or have some on the side with your grilled pollo asado.
Ingredients & substitutions
- Milk: Whole milk creates a nice, creamy white queso dip. It’s not recommended to substitute with a lower percentage of milk for this recipe. You can substitute with canned evaporated milk.
- Monterey Jack: Use this additional cheese to help thicken the queso. Be sure you are using freshly grated cheese, not packaged shredded cheese.
- Jalapeño: Roasting fresh jalapeños gives a nice flavor and a mild spice to the dip. If you want to increase the heat you can use Serrano peppers. Use a poblano for less heat. You can also substitute with canned roasted jalapeños or green chiles.
Best cheese for Queso
White Queso is typically made with white American cheese. Use an American cheese from the deli counter, not the packaged slices. The difference is that the packaged slices are a processed cheese. The deli versions are made from natural cheese.
Find the complete recipe card below with measurements and full instructions.
How to Make White Queso
First, preheat your oven to 425 degrees F and spray a small baking sheet with non stick spray and set aside.
Remove the stem from the jalapeños, then slice in half and remove the seeds and membranes. Lay the jalapeños on the baking sheet skin side facing up. Roast them in the oven for 15-20 minutes until the skin has blackened and the peppers are soft.
Remove the peppers from the oven and using tongs, place them in a container with a lid to allow them to steam for several minutes. Once the peppers have cooled to the touch, remove them from the container and peel the blackened skins off of them. Roughly chop them and set aside.
In a medium size saucepan, pour 1 cup of milk. Add the salt and garlic powder. Stir to combine.
Heat over medium heat, stirring frequently, until the milk on the edges starts to bubble. Add in the chopped American cheese in batches, stirring while the cheese melts.
Recipe Tips
- Slow Cooker: Make this white queso in the slow cooker by adding the cheese and pouring the milk over top. Cook on low for 2-3 hours or until melted, stirring every 30 minutes during the cooking time.
- Add Cheese in Batches: Adding the American cheese in batches helps to ensure a smooth melting process.
Storage
- Storing: Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Reheating: Reheat over low heat on the stovetop stirring while warming. Add a splash of milk if needed to help thin it back out.
Try these Next
White Queso
Ingredients
- 3 jalapeños
- 1 cup whole milk
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 pound white American cheese chopped
- 1 cup Monterey Jack cheese freshly grated
Instructions
- Preheat oven to 425 degrees F.
- Spray a small baking sheet with non stick spray and set aside.
- Remove the stem from the jalapeños, then slice in half and remove the seeds and membranes.
- Lay the jalapeños on the baking sheet skin side facing up.
- Roast in the oven for 15-20 minutes until skin has blackened and peppers are soft.
- Remove the peppers from the oven and using tongs, place them in a container with a lid to allow them to steam for several minutes.
- Once the peppers have cooled to the touch, remove them from the container and peel the blackened skins off of them. Roughly chop them and set aside.
- In a medium size saucepan, pour 1 cup of milk. Add the salt and garlic powder. Stir to combine.
- Heat over medium heat, stirring frequently, until the milk on the edges starts to bubble.
- Add in the chopped American cheese in batches, stirring while the cheese melts.
- Once the American cheese has completely melted, add in the Monterey Jack cheese as needed until the cheese has a nice, thick consistency.
- Stir in the chopped jalapeños.
- Serve the cheese warm with tortilla chips.
Notes
- Milk: Whole milk creates a nice, creamy white queso dip. It’s not recommended to substitute with a lower percentage of milk for this recipe. You can substitute with canned evaporated milk.
- Monterey Jack: Use this additional cheese to help thicken the queso. Be sure you are using freshly grated cheese, not packaged shredded cheese.
- Jalapeño: Roasting fresh jalapeños gives a nice flavor and a mild spice to the dip. If you want to increase the heat you can use Serrano peppers. Use a poblano for less heat. You can also substitute with canned roasted jalapeños or green chiles.
- Storing: Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Reheating: Reheat over low heat on the stovetop stirring while warming. Add a splash of milk if needed to help thin it back out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by KJandCompany.co
