• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sauces, Dips & Preserves » Homemade White Queso Dip in Just 15 Minutes

    Homemade White Queso Dip in Just 15 Minutes

    Published: Dec 28, 2019 · Modified: Feb 14, 2023 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    4.78 from 9 votes

    Disclaimer: This post may contain affiliate links.

    A bowl of creamy white queso dip.

    White Queso Dip is a creamy smooth cheese dip, like the ones served in Mexican restaurants. Fabulous as an appetizer for game day. You can use it as a simple dip or as a cheese sauce for a Tex-Mex meal. Prepare this in just 15 minutes and it will stay creamy for the entire game!

    A spoon dipping into queso dip.

    You’re just 15 minutes away from the best white queso recipe around, grab your tortilla chips🌶

    When you need a go-to cheese dip to make for game day or for Taco Tuesdays make some homemade queso. Made with real cheese it will keep its creamy texture for hours. No processed cheese needed.

    This creamy cheese dip is the best queso I’ve found, even better than the queso dip you’ll typically find at most Mexican restaurants.

    Of course it’s great all by itself with tortilla chips but try serving it over chicken enchiladas or queso chicken for a quick weeknight meal.

    A baking dish of chicken covered in queso dip and tomatoes.
    Pour homemade queso over chicken breasts

    Most cheese dips will get thick and goopy as they cool which makes it difficult to dip, not this creamy queso dip. The trick for getting a creamy melty texture is using American cheese, while it will thicken as it cools, it is still creamy enough to dip your chips in.

    That doesn’t mean you need to use a processed cheese; go with a good quality American cheese and you’ll love how it makes the sauce creamy and smooth. 

    You can use either white or orange American cheese. If you can’t find it in the cheese section, have them cut a block for you at the deli.

    A bowl of white queso dip with chips on a plate.

    Is queso dip the same as queso blanco or queso fresco?

    White queso dip is not the same as queso blanco or fresco. Those are actually two types of cheese that are common in Mexican recipes but not in queso dip. These two cheeses are similar to feta, dry and crumbly. They will not melt, so don’t use them in this dip other than to sprinkle on top.

    Instead you want to use cheeses that will melt and stay melted, like American cheese and Monterey Jack cheese.

    Why you’ll love a white queso dip

    • This homemade queso is ready to serve in just 15 minutes!
    • It won’t separate as it cools.
    • You can keep it warm in a slow cooker.
    • Perfect to serve on game day or movie night
    • This hot dip can also be a topping to enchiladas or drizzled over tacos.

    If you’re going to serve this at a party, get some helpful tips along with 25 delicious game day appetizer recipes to choose from.

    What you’ll need for the creamiest white queso

    Ingredients for white queso dip.
    Gather your ingredients.
    • Cheese – A combination adds depth to the sauce. You have to use American but you can mix in other varieties like Monterey Jack or pepper jack. Grate them yourself so they melt really well.
    • Hatch chilies – great for flavor and not as spicy as some peppers, just enough to get your attention.
    • Half-and-half – use this to create your bechamel sauce, you can also substitute evaporated milk.
    • Onion and garlic -they add flavor to this creamy dip.
    • Cornstarch – this will thicken the dip and keep it nice and smooth.
    • Pantry staples –butter and cayenne pepper

    Simple steps for making queso dip

    Step 1: build in some flavor

    Start by sautéing onions and garlic with butter.

    Onions and garlic in butter in a saucepan.
    Saute the onions in butter and add garlic.

    Add a little cornstarch and then slowly add the half-and-half until it’s only slightly thickened, it should not be thick. (heat the half-and-half first to speed things up)

    A white sauce in a saucepan with a whisk.
    Slowly add half-and-half until it’s just slightly thick.

    Step 2: make it cheesy

    Add the cheese to the white sauce and once melted add the hatch chilies and salt and pepper and cayenne.

    Cheese added to a white sauce.
    Gradually add the cheese.

    Pro tip: If you have any left over, you can refrigerate and just heat it up in the microwave. You can also freeze it for later.

    A small bowl of queso dip next to chips.

    Tips for making creamy white queso dip

    • Make sure at least some of the cheese is American cheese, this is what keeps it creamy. For the best American cheese, buy it from the deli at the grocery. For more information on American Cheese check out this article.
    • Don’t use pre-shredded cheese, it will not melt as well.
    • Use half-and-half or at least whole milk, or you can use evaporated milk.
    • To keep queso dip warm for the entire game or party, place it in a slow cooker on the “warm” setting.
    • If it gets too thick, just add some milk.

    Having friends over for dinner, drizzle homemade queso over some slow cooker beef tacos or use it for a dip for pretzel bites.

    All the extras to put on top of a beef taco.
    Pour queso over beef tacos.

    How to store queso

    You can store homemade queso dip in the refrigerator for 5-7 days in an airtight container. Try use a mason jar. You can also freeze it. Before re-heating, let it come to room temperature and then heat in the microwave,

    You may need to add a little milk as it gets thicker as it cools.

    Common questions about queso

    What does queso mean?

    Queso translates to “cheese” in Spanish and is a common dip or sauce in many dishes served at Mexican restaurants in the US.

    What are green hatch chiles?

    Hatch chilies are peppers that are grown in the Hatch Valley in New Mexico. They are a mild chili with a unique flavor.

    Why you shouldn’t use shredded cheese for queso dip?

    Pre shredded cheeses have preservatives added to help keep them from clumping together. However, this means it don’t melt as well as cheese you grate.

    Is queso dip an authentic Mexican dish?

    No, this is not an authentic dish to Mexico. Queso fresco is one of the main cheeses you will find used in dishes from Mexico. However, it does not melt and is not used in a white queso dip but as a topping to food.

    What cheeses are typically found in the queso at a Mexican restaurant?

    Cheese dips at Mexican restaurants in the US typically have cheddar, Monterey Jack and Queso Blanco sprinkled on top, which is a white cheese with a texture similar to feta that does not melt.

    More APPETIZER ideas for Game day

    • A pile of sausage balls with a linen napkin in the background.
      Sausage Balls Recipe with Flour (Non-Greasy)
    • A serving platter with mushroom crescent rolls
      Cream Cheese Crescent Roll Appetizer with Mushrooms
    • A baking dish of gooey buffalo dip
      Franks Hot Sauce Buffalo Chicken Dip
    • A black platter filled with mini potato skins.
      Bacon and Cheese Stuffed Potato Skins

    Need more dip ideas

    • Artichoke dip
    • Peach salsa
    • Pimento cheese
    • Baked onion dip
    • French onion dip

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    A serving bowl of homemade queso dip with tortilla chips.

    White Queso Dip Recipe

    Author: Barbara Curry
    White Queso Dip is a creamy smooth cheese dip, like the ones served in Mexican restaurants. Fabulous as an appetizer for game day. You can use it as a simple dip or as a cheese sauce for a Tex-Mex meal. Prepare this in just 15 minutes and it will stay creamy for the entire game!
    4.78 from 9 votes
    Print Pin
    PREP: 15 minutes
    COOK: 0 minutes
    Servings: 16

    Ingredients
     

    • 2 tablespoons butter
    • ¼ cup onion diced
    • 1 clove garlic minced
    • 1 tablespoon cornstarch
    • 2 cups half-and-half
    • 4 cups White American cheese 16 ounces, grated
    • 1 cup Monterey Jack cheese 4 ounces, grated
    • 4 ounces diced hatch chilies drained
    • ½ teaspoons cayenne
    Prevent your screen from going dark

    Instructions
     

    • Melt butter in a large saucepan over medium heat and cook onions until soft, about 3-5 minutes. Add garlic and cook an additional minute. Add cornstarch and whisk for 1 minutes. Gradually add half-and-half whisking constantly until incorporated. Let it just come to a boil and then turn down the heat.
    • Gradually add grated cheese and stir until melted. Add diced hatch chilies. Add cayenne if desired and salt and pepper to taste.
    Barbara’s Tips + Notes
    • Make sure to use some American cheese
    • Don’t use pre-shredded cheese, it will not melt as well.
    • If you want it spicy, add a chopped jalapeño with the onions.
    • You can Freeze left-overs, just let it come to room temperature and heat in the microwave.
    • If it gets to thick, add some milk. 
    • Try heating the half-and-half before adding to the onion mixture, adding a warm liquid will thicken the sauce quicker than adding a cold liquid.
     

    Nutrition

    Calories: 213kcal | Carbohydrates: 4g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 648mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 9mg | Calcium: 451mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

    Explore Recipes

    AppetizersSauces, Dips & PreservesVegetarianStovetopUnder 30 MinutesEntertainingGame Day
    « Baked Buffalo Wings
    Puff Pastry Pockets for Breakfast »

    Reader Interactions

    Comments

    1. Sarah says

      April 13, 2020 at 10:14 pm

      This is the queso recipe I have needed and been looking for. It takes me to that corner booth in my favorite Mexican restaurant, which consequently I haven’t seen in weeks due to Covid-19 restrictions. Thank you! It’s delicious!

      Reply
      • Barbara Curry says

        April 14, 2020 at 12:08 pm

        Sarah, I’m glad this recipe helped during these restrictions.

        Reply
        • Sarah says

          May 30, 2020 at 12:09 am

          I wanted to make this again (for the third time), but I am out of half and half and heavy cream. Will it still be good with whole milk instead? Thanks!

        • Barbara Curry says

          May 31, 2020 at 12:01 pm

          Yes, it will even with skim but just won’t be as creamy.

    2. Susie says

      May 12, 2020 at 11:12 am

      Hi, haven’t made yet, but plan to in future!!!

      Is it a “typo” or I am unfamiliar with “hatch” chilies???

      Thanks!

      Making Queso Chicken for husband’s birthday supper, tonight! : )

      Reply
      • Barbara Curry says

        May 12, 2020 at 11:48 am

        Hatch chilies are a real thing. For this recipe I use a can but you can also buy them fresh. Here’s a link to article about them.

        Reply
    3. Janet says

      October 01, 2020 at 10:22 pm

      How much is considered a serving? And is the nutrition info for one serving or the whole batch?

      Reply
      • Barbara Curry says

        October 03, 2020 at 12:11 pm

        The nutrition information is for 4 servings assuming you eat all of the sauce. Each serving is one large chicken breast.

        Reply
        • Janet says

          October 29, 2020 at 9:42 am

          I’m sorry but I am confused by your reply. I see nothing in the recipe about chicken breasts. The recipe for the Queso Dip is simply for dip. It says it serves 16 but how much is considered a serving and so how much is the posted nutrition information for, the whole recipe or one serving, however much that may be?

        • Barbara Curry says

          October 29, 2020 at 1:08 pm

          That was my fault, I thought you were asking about Queso Chicken. For the queso dip, a serving is about 1/2 cup.

    4. Harnoor says

      December 07, 2020 at 3:32 pm

      Hi, what exactly is American cheese? We are in Canada 🙂

      Reply
      • Barbara Curry says

        December 07, 2020 at 8:17 pm

        It is a processed cheese made from cheddar or colby cheese. I’m not sure you can find it in Canada. Kraft makes it in singles but I prefer the American cheese we get in the deli. It will still taste wonderful with cheddar it just won’t be as melty.

        Reply
    5. Debbie says

      October 12, 2021 at 4:22 pm

      5 stars
      I’ve been looking for what I think is the perfect Queso dip. This is it. It’s easy and tastes like Queso from our local mexican restaurant. Thanks Barbara!

      Reply
      • Barbara Curry says

        October 13, 2021 at 3:27 pm

        That’s awesome! If you have any left over, try it on Queso Chicken.

        Reply
    6. Linda says

      May 18, 2022 at 11:57 am

      I have not made this queso dip recipe yet, but I do intend to do so. I tried to adjust the recipe servings number before printing the recipe and noted that the amount of cheese BY OUNCES did not change when I cut the servings in half. I fear that might cause someone to waste a lot of ingredients. Please correct that. I just printed the full size and will cut it in half myself. I always weigh cheese in a recipe because the measurement by cups can be far off. Thank you!

      Reply
      • Barbara Curry says

        May 21, 2022 at 7:26 am

        I’m not sure how you cut the recipe in half, my recipe card will only adjust if you double or triple the recipe. I checked and it doubled all of the ingredients. Could you let me know how you did this so that I can correct it. Thanks

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Game Day Favorites

    • Baked Buffalo chicken wings with a blue cheese dipping sauce.
      Baked Buffalo Wings
    • Baked Chex mix in a bowl.
      Homemade Chex Mix
    • A bowl full of spicy roasted nuts.
      Spicy Roasted Nuts
    • A serving platter with mushroom crescent rolls
      Cream Cheese Crescent Roll Appetizer with Mushrooms

    Popular

    • Two breakfast puff pastry pockets on a linen napkin.
      Puff Pastry Pockets for Breakfast
    • A fork full of Steak Marsala
      Steak Marsala
    • A baking dish of Queso Chicken
      Queso Chicken
    • Mini appetizers on a platter
      Mini Croque Monsieur

    Footer

    Footer

    ↑ back to top

    COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
    BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

    2108 shares