This white queso recipe is my very favorite easy queso dip. I’ve always been a huge fan of queso blanco, and ever since I learned how to make homemade white queso, I’ve made this recipe more times than I can count. It’s so perfectly gooey, cheesy, and flavorful. I’m so proud that over 3000 home cooks have rated my queso dip 5 stars!
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This super popular homemade white queso dip has been a favorite at my house for years and years. This is my favorite shareable dip to make for Cinco de Mayo, Taco Tuesday, Super Bowl Sunday, or any time we need football snacks. If we are celebrating, we are making this queso dip recipe.
No Velveeta here; just real quality cheese and ingredients melted together and ready to dip. Learn how to make homemade white queso just like what you get at your favorite Mexican restaurant.
What’s in This White Queso Recipe?
- White American Cheese: This is the best cheese for white queso dip. Buy slices, or a block, and chop into small cubes so that it melts evenly.
- Mozzarella: I like to mix in some shredded mozzarella to add more depth of flavor. Shred your own cheese for the best results.
- Evaporated Milk: I’ve tested this white queso recipe with every option (whole milk, heavy cream, half and half), but evaporated milk has given the best results over the years, both for me and for readers. It has less moisture, so it creates a smooth and creamy consistency, and doesn’t separate while cooking. However, some people have luck with the other ingredients– you might need to adjust the amount of liquid or cornstarch.
- Cornstarch: Helps to thicken the queso sauce mixture to a perfectly dippable consistency. If you prefer a thinner consistency, skip the cornstarch at the start– but keep it on hand in case you need to thicken it later.
- Jalapenos: These add some heat and spice. You can also use green chiles.
- Spices: A mix of salt and pepper, red pepper flakes, chili powder or cumin, and nutmeg perfect the flavor.
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Tips for Success
- Don’t let the milk overheat. Once the milk reaches a light simmer, immediately reduce to low. Never bring the heat over medium/low past that point. Cheese dip that gets too hot and overcooks can become grainy, and we don’t want that!
- It’s also best to use freshly chopped and shredded cheese, because pre-shredded cheese has ingredients that can make it grainy when melted.
- Always be stirring! As you add in batches of cheese to melt, be sure to whisk constantly to make sure it stays creamy and melts perfectly.
- It’s normal for queso to harden as it cools, so stir regularly and keep it warm while serving. I like to serve it out of a Crockpot at parties for this reason. After making queso blanco on the stovetop, pour it into a slow cooker, and set it to WARM. This will keep it hot, smooth, and creamy through the whole party.
- I love to mix in some chorizo, taco meat or ground beef, or even some rotisserie or shredded chicken (these ingredients should all be fully cooked first).
- I do not recommend freezing queso because it will be too grainy when thawed and reheated.
How to Store and Reheat
When I leftover cheese dip, I pour it into an airtight container and store in the refrigerator for 3-4 days. To reheat, I add a splash of milk and heat in the microwave in 15-30 second increments, stirring between each increment to make sure it’s fully heated through.
Serving Suggestions
This white queso is made for dipping tortilla chips, homemade or store-bought.
And don’t stop at dipping, because this queso works as a sauce for all your favorite Mexican dishes. I love to pour it over chicken enchiladas, baked tacos, chicken quesadillas, chicken nachos, these smothered chicken fajitas. The possibilities are endless. My fridge is never without a batch of this white queso ready to go at any moment.
5-Star Reviews
“Made this today as written. Husband kept going back for more and more spoonfuls while we waited for the rest of the dinner to be done. Then he kept telling me different variation ideas. He loved it and was apparently very inspired by the taste. Will definitely make again soon.” – Kimber
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“I don’t know why I’ve never thought to make quest dip at home, but boy am I glad I eventually got around to it. This recipe is PERFECTION!” – Mara
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“This was my First time making, and it was a sure hit to the family. It has been ranked to the top 5 favorites. Thank you so much for sharing” – Liz
White Queso Dip Recipe
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Ingredients
- 12 ounces evaporated milk (1 can)
- 1 tablespoon cornstarch
- ¾ pound white american cheese
- 4 ounces freshly shredded mozzarella cheese
- 2 tablespoons chopped canned jalapenos or chopped green chiles
- 1 teaspoon chili powder or cumin
- ½ teaspoon ground nutmeg optional
- 1 teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Chopped fresh cilantro, tomatoes, and jalapenos for garnish
Instructions
- Heat evaporated milk over medium-high heat in a small saucepan. Stir in the cornstarch and whisk to combine.12 ounces evaporated milk, 1 tablespoon cornstarch
- Once simmering (bring it to just before boil–when it starts bubbling up the sides, it's ready), immediately reduce heat to low.
- Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted and creamy, add more. Don't stop stirring–you have to whisk the entire time while adding cheese.¾ pound white american cheese
- Once done with the white American cheese, add in the shredded Mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more Mozzarella.4 ounces freshly shredded mozzarella cheese
- Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper (see note).2 tablespoons chopped canned jalapenos, 1 teaspoon chili powder, ½ teaspoon ground nutmeg, 1 teaspoon red pepper flakes, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- (Optional) If you want the queso to be a bit browned (as pictured), pour the queso into a skillet and place in the oven. Broil for 3-4 minutes, or until cheese begins to bubble and brown.
- Top with cilantro, tomatoes, and more jalapenos if desired.Chopped fresh cilantro, tomatoes, and jalapenos
- Serve with tortilla chips and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Some readers don’t like the extra spice from the cumin and nutmeg, so feel free to skip or change the spices as you see fit. If you’re not sure, try adding a smidgen of these spices at a time, and make sure you like it before adding the full amount. If you prefer just the cheesy taste, leave them out completely. Thank you to the readers that have given me such good feedback to help make this the best queso recipe!
- Set slow cooker to HIGH and add in the evaporated milk/cornstarch and all of the cheese.
- Cover and let the cheese fully melt, stirring regularly.
- Once melted, switch cooker to LOW and stir in any add-in ingredients and spices.
- Keep it in the slow cooker while serving (great option for parties) on warm, and be sure to stir it occasionally.
Nutrition Information
How to Make Homemade White Queso Step by Step
Heat the Milk: Heat 12 ounces (1 can) of evaporated milk over medium-high heat in a small saucepan. Stir in 1 tablespoon of cornstarch and whisk to combine.
Melt the White American: Once simmering (bring it to just before boil–when it starts bubbling up the sides, it’s ready), immediately reduce heat to low. Immediately stir in ¾ pound of white American cheese in batches. As you stir in the cheese, increase the heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted and creamy, add more. Don’t stop stirring–you have to whisk the entire time while adding cheese.
Add the Mozzarella: Once done with the white American cheese, add in 4 ounces of freshly shredded Mozzarella. Again, whisk CONSTANTLY while the cheese melts, ensuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more Mozzarella.
Season the Queso: Once all the cheese is melted, stir 2 tablespoons of chopped canned jalapenos, 1 teaspoon of chili powder, ½ teaspoon of ground nutmeg, 1 teaspoon of red pepper flakes, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
(Optional) Broil the Queso: If you want the queso to be a bit browned, pour the queso into a skillet and place it in the oven. Broil for 3-4 minutes, or until cheese begins to bubble and brown. Top with cilantro, tomatoes, and more jalapenos if desired. Serve with tortilla chips and enjoy!
I don’t know why I’ve never thought to make quest dip at home, but boy am I glad I eventually got around to it. This recipe is PERFECTION! I’m not sure why others have had difficulties. I followed your instructions to a T and have a smooth, velvety, rich, delicious dip. I used 1/2 tsp cumin and the stated amounts of S&P. I didn’t add heat other than the jalapeños, because I’m a baby! Thank you Becky.
We’re so glad to hear this recipe was a success for you, Mara!!
Will this recipe work in a fondue fountain?
We haven’t tried that, so unfortunately, I don’t know– sorry!
Delicious. Chicagoan, swapped jalapeño with sport peppers, used whole milk instead of condensed. Still turned out totally fantastic. Try it out.
Thanks so much for stopping by, Kyle!
I have been making this with your original recipe with Fontina cheese and the half and half. It has always turned out spectacular. I wondered why you changed the recipe. I did go ahead and tried the new with the Mozz…never again. The original is the best imho :)
Thank you for that one, of which I give it
Hi Kay, we’re sorry to hear this recipe didn’t work out as expected with the mozzarella cheese. We really loved the change, so we kept it! Glad you’re still loving the original, though!
Blend the cornstarch with a little cold water or milk to create a slurry. This should alleviate any of the troubles you are having. Never add straight cornstarch to anything to thicken it.
Alternatively, you could thicken with a roux (flour and butter whisked and cooked together), like you would thicken a Bechamel or gumbo.
Otherwise, this recipe is right on! Great job, Cookie Rookie.
I thought it was great. I found the recipe so easily with that button right at the top of the page. I used white American cheese, but I also found some “Mexican melting cheese” at Walmart. It’s already shredded! 😀 I used probably too much because my sauce was pretty thick. I didn’t have evap milk so I used 1 cup milk and 1/2 cup heavy cream and it was fine. It didn’t separate at all. I think the cream made it thicker so I probably didn’t need cornstarch. It wasn’t really a big deal, I just added more milk. My family really liked it! I added a little onion and garlic powder too. I just played around with the spices until it was good for me.
Thank you for giving me a good starting point for the queso.
Thanks so much for sharing what worked for you, Holly!!
I modified this by adding 1 can Rotel tomatoes/chiles (not drained), chorizo, and 1/2 can Chipotle adobo peppers (processed to paste in food processor…these are a flavor BOMB!). It is very good and I like the consistency. Does not get rubbery as it cools like a Velveeta based queso. I should have left out the pepper flakes, it is plenty spicy with the adobo peppers. I agree with some comments that the cornstarch is probably not necessary. I thinned mine as I made it with milk and heavy cream (I wonder what chicken stock would do?). It is still not quite what I want but I can keep working from here to get to my desired final product!
We’re sorry to hear this recipe isn’t quite to your tastes, but we’re glad it’s been a good starting point for you!
And yet you were able to navigate the website and find where to complain.
My store is limited, so I used Monterrey Jack and this recipe was delicious and perfect. I also added in 1 can of well drained pepper Rotel, and used your suggestion of a bit of cumin, which gave it that authentic taste! Thank you for this recipe, I’ll definitely use it again!
I didn’t have any white American cheese, but I had 8 oz of Monterey Jack and 4 oz of cream cheese. No nutmeg as I’m not a fan. Used 1 t chili powder and 1/2 t cumin. I could definitely make it spicier but it’s really good!!! Will be making this again!