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5.0 from 39 votes

White Queso Dip Recipe

An all-natural, easy creamy white mozzarella queso dip recipe you can get behind! Restaurant style Mexican White Cheese dip is loaded with real cheese, green chiles, and aromatic spices. No Velveeta here!

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 8 Servings
Calories: 282 kcal
Course: Appetizer
Cuisine: American , Mexican

Ingredients

  • 3/4 lb white American cheese whole milk (purchase in deli), grated or cut into small cubes
  • 4 oz mozzarella cheese try fontina or white cheddar cheese as well, grated
  • 2 oz White Cheddar Cheese sharp or mild, grated
  • 1 1/4 cups half-and-half
  • 2 tablespoons canned green chiles mild or spicy, or use canned jalapeños, chopped
  • 3/4-1 teaspoon chili powder sub. with cumin or leave out both if desired
  • ¾-1 teaspoon cumin Use cumin or chili or both, I like both
  • 1/4-1/2 teaspoon nutmeg optional (tastes amazing) use ground or fresh grated
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper or black ground pepper
Garnish Suggestions
  • chopped tomatoes
  • fresh diced jalapeños
  • jarred jalapeños whole or diced
  • fresh cilantro chopped
  • red onion minced
  • black olives sliced

Instructions

    Cup of Yum
  1. Prep all ingredients, once you start the recipe you need to stir continually.
  2. In a heavy bottomed medium pot or 10" cast iron skillet, pour in your half & half and heat over medium heat. Once it starts simmering, but not boiling (it will crawl up sides of pan slightly when ready), reduce heat to low.
  3. 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!
  4. Stir in green chilies, chili powder, cumin, salt and pepper. Stir well.
  5. Remove from heat and pour into a porcelain or ceramic or cast iron skillet. Cast iron works great since you can heat 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. 
  6. 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.
  7. Serve with your favorite (warm-see notes) tortilla chips and salsa and enjoy!

Notes

  • Variations & Substitutions
  • How to Make Queso in your Slow Cooker
  • Storage
  • Store cooled dip in an airtight container in the fridge 5-7 days.
  • Reheat on the stovetop over low heat, stirring in a little cream or milk until it's warmed through and silky smooth.
  • Reheat on the stovetop over low heat, stirring in a little cream or milk until it's warmed through and silky smooth.
  • Change the Cheese - Instead of sharp cheddar or mozzarella, use your favorite cheese. Pepper Jack cheese, Swiss or Monterey Jack cheese, also try smoked cheeses for the best cheesy dip. The American cheese is what gives it the smooth creamy texture.
  • Add Protein | Stir in cooked ground beef, or browned sausage, like my 3-Ingredient Sausage Dip. Also try chorizo sausage.
  • Try adding a can of quality corn (drained), some drained and rinsed black beans, stirring right into the dip.
  • Add half and half and all of the grated cheeses to your slow cooker or crock pot, turn to HIGH and cover.
  • Stir regularly until cheeses are melted into the half and half and it's smooth and creamy.
  • Once cheeses are melted, turn slow cooker to LOW and add spices, chiles and any other add-ins, stirring to incorporate.
  • Keep on warm for serving straight from the slow cooker, stir occasionally. This is a great option for those big game parties, holiday parties or feeding a crowd.
  • Store cooled dip in an airtight container in the fridge 5-7 days.
  • Reheat on the stovetop over low heat, stirring in a little cream or milk until it's warmed through and silky smooth.
  • 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.

Nutrition Information

Serving 1serving Calories 282kcal (14%) Carbohydrates 4g (1%) Protein 14g (28%) Fat 24g (37%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.5g Cholesterol 74mg (25%) Sodium 964mg (40%) Potassium 139mg (4%) Fiber 0.3g (1%) Sugar 3g (6%) Vitamin A 839IU (17%) Vitamin C 2mg (2%) Calcium 611mg (61%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 282

% Daily Value*

Serving 1serving
Calories 282kcal 14%
Carbohydrates 4g 1%
Protein 14g 28%
Fat 24g 37%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.5g 25%
Cholesterol 74mg 25%
Sodium 964mg 40%
Potassium 139mg 3%
Fiber 0.3g 1%
Sugar 3g 6%
Vitamin A 839IU 17%
Vitamin C 2mg 2%
Calcium 611mg 61%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.