Learn how to make Creamy White Queso Dip from scratch. This easy queso dip recipe uses real cheese – I guarantee you’ll never go back to using velvetta again! Perfect for game day or any party!
Looking for more Dip Recipes? You definitely need to make this Avocado Salsa Verde or my Kale Spinach Artichoke Dip. This recipe also goes really well with a homemade Margarita!
An Easy White Queso Dip Recipe
Ok, let’s get real. Queso Dip is not the best for you, but honestly it’s like a right of passage in Texas. When you go to a Mexican Restaurant down here you judge it by a few things: their margaritas, their guacamole, their fajitas and their Queso!
Not only is it a must at the restaurant but it’s a staple at most parties. Especially at SuperBowl parties. So to make sure you are fully prepared and have the BEST dip in hand I figured I would help you out. You know. Because I’m cool like that and like to make sure I take care of my peeps!
What’s in White Queso Dip?
Queso is a dip that is served at most Mexican restaurants. It’s made out of melted cheese and chilis. Queso Blanco, which is one of my favorites uses ‘white cheese’ as it’s base instead of a yellow American or cheddar cheese.
The Best Cheeses for Homemade Queso Dip
It honestly depends of which queso you’re making, but here are a few options!
- Cheddar + Monterrey Jack: If you are making a regular Yellow Queso Dip, I’d suggest using a combo of cheddar cheese and Monterrey jack or just a straight cheddar cheese.
- White Cheddar + White American Cheese: If you’re make White Queso Dip I’d suggest a white cheddar cheese or white american cheese.
- Cream Cheese: Adding cream cheese to this mixture will really make things smooth and creamy. Plus it will help it not “seize up” like most quesos do when they are removed from heat.
How to Make Queso Dip
- Heat a large nonstick pan to medium high heat.
- Add avocado oil, red onion, poblano and garlic to the pan. Sauté for 3-4 minutes, until onions are translucent.
- To the vegetables, add in cumin, chili powder and salt. Stir to coat the vegetables then add in milk, american cheese and cream cheese.
- Cook at low heat and continue to stir throughout until the cheese is melted and smooth.
- Once smooth, finish with fresh cilantro and salt to taste.
- Optional: garnish with fresh pico de gallo.
**Transfer to a small crockpot to keep warm during a party.
Tips for make the Best Queso Dip:
- Buy block cheese as opposed to the pre-shredded cheese. I find that it melts better and has better flavor it.
- Add Cream Cheese. Trust me, the cream cheese makes things way creamier and keeps it smooth
- Make it on the stove first. Let’s be honest you’re gonna have to stir it in the crock pot anyways or the queso will burn, so just make it on the stove top so you make it right and then pour it into a crockpot to keep it warm for you party.
How to Store and Reheat Homemade Queso Dip
Once the dip is made make sure to store it in the refrigerator (it is cheese) in an air tight container. It will last up to four days if stored properly.
When you want to eat, just reheat it on the stove or in the microwave. If you want the queso to be a little smoother just add a smidge of milk and viola, you have smooth queso again!
Is Queso Dip Keto?
YUP! If you eat it without the tortillas, it sure is keto!
Guys, this recipe is tried and true! I failed horribly on the first attempt at this, if you follow me on Instagram then you saw it in my IG Stories. The first one was gritty and lacked flavor.
By contrast, this queso is silky smooth, creamy and is loaded with flavor. I topped it with fresh pico de gallo for an extra punch of flavor. You don’t have to. But I definitely recommend it if you wan to wow your guests or the humans that live in your house. (aka family) Because, trust me, you will. My 7 year old son tried this after school and he was like “wow mom, that’s really good” and then proceeded to down an entire bowl of it!
All that to say. Bon Appetit and I hope this shows up on your table soon!
What Goes with this Dip?
- Easy Sheet Pan Shrimp Fajitas
- Avocado Salsa Verde
- Creamy Bacon Guacamole
- Sheet Pan Steak Fajitas
- Instant Pot Mexican Black Beans
The Perfect Creamy White Queso Dip Recipe
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Appetizer, Keto, Gluten Free,
- Method: Stove
- Cuisine: Mexican
Description
Learn how to make the Perfect Creamy White Queso Dip Recipe from scratch. This Easy Queso Dip uses real cheese, I guarantee you’ll never go back to using velvetta again!
Ingredients
- 1 tablespoon avocado oil
- 1 cup diced red onion
- 1 large poblano, finely diced
- 2 garlic cloves, minced
- 3/4 cup milk (I used 2%)
- 1 lb. white american cheese, cut into cubes
- 4 oz. cream cheese
- 2 teaspoons ground cumin
- 1/4 teaspoon chili powder
- 4 oz. green chilies
- salt to taste
- 1/4 cup fresh cilantro, diced
- optional: top with fresh pico de gallo
Instructions
- Heat a large nonstick pan to medium high heat.
- Add avocado oil, red onion, poblano and garlic to the pan. Sauté for 3-4 minutes, until onions are translucent.
- To the vegetables, add in cumin, chili powder and salt. Stir to coat the vegetables then add in milk, american cheese and cream cheese.
- Cook at low heat and continue to stir throughout until the cheese is melted and smooth then add in green chilis.
- Once smooth, finish with fresh cilantro and salt to taste.
- Optional: garnish with fresh pico de gallo.
**Transfer to a small crockpot to keep warm during a party.
Notes
Crockpot Option: If you want to make this in a crockpot. Just sauté the vegetables first, then add everything (except for cilantro) to the crockpot and turn to LOW. Cook until cheese is melted, stirring throughout. Finish with cilantro.
Filed Under:
DON’T MISS A RECIPE ->
29 comments on “The Perfect Creamy White Queso Dip Recipe”
Something is wrong with the star rating above, I tried to give 4 stars and it will only populate 3. I tried many times, even turning off my Pinterest app. Very good. Next time I will only add 1 tsp or less cumin, it was overpowering to me. Next time I’ll also go with a combo of American cheese and cheddar cheese, love the addition of the cream cheese and the poblanos, onions and green chile.
Ohhh that’s a bummer on the star part. I’ll look into it and get it fixed. But I’m soooo glad you loved the recipe!
How many people does it serve would you think? I want to bring for a birthday.
Hmm… I would say 15-20
Hi! Can I make this a day or two ahead and heat it the day of serving? It sounds like an amazing recipe!
Yes definitely!
Can you make a larger amount to can and how would it do to home can it ? I like to keep some can in pantry for my husband. He loves it. I home can and I’ve keep the yellow cheddar can for him and I would like to try white queso.
Yes! I’ve doubled this before and then put it in a crockpot when serving. I have never canned it or cheese so I’m really not sure how it would work.
Great recipe, I just added some tomatoes but the flavor and the consistency is excellent.
Thank you so much! 🙂
I have not made this recipe, but I’m wondering if the small, appetizer size crock pots can be used? Thank you.
Yes mam. That’s the one I use. But I’d recommend making it on the stove so you can more space to toss things around and then transferring it to the crockpot.
Is there a print option on here that I’m missing? Would love to print out some of your recipes.
Yes!!! It should be in the recipe card towards the bottom, it says Print Recipe!
Is the poblano pepper actually a serrano pepper? I only ask because the video shows a very little amount of pepper added at the beginning and poblano peppers are quite large… I didn’t know if it would impact the flavor if I used he spicier serrano over the other but didn’t know what was actually used? Thank you!!
Hi Emily! The pepper used in this recipe is a poblano pepper, a mild chile pepper. You could use a serrano pepper, but note that the queso will pack a punch with the added heat from the serrano.
Yum!!! Can the leftovers be frozen for a later date?
I have not frozen this recipe – we never have any leftovers, but you can freeze Queso in covered airtight containers or heavy-duty freezer bags and gently thaw before serving.
This may be a silly question…what is American cheese?
American cheese is a mild and creamy processed cheese that is white or yellow-colored with a medium-firm texture. It has a very low melting point, making it great for a dip.
Can half and half be used in place of milk?
Yes, half and half would work in this recipe.
I’m very excited to try this! I’m in love with the queso from buffalo wild wings. Its WAAAAY over priced there so I’ve tried to replicate it at least 10 times with no luck! Have you ever had it and if so, would you recommend the white cheddar or just stick with the american? On their website it says it’s “melted white cheddar” so maybe I should use that instead. Thanks!
I have not had it, but you can never go wrong with Queso in my book!
We made this last night as a side to our taco dinner. Delicious! Even my husband loved it and he is picky about his queso. Very easy to make. Makes a good amount – saved the extra for the Super Bowl today. Will definitely make it again.
Awesome! So glad to hear that Brynn! 🙂
Looks tasty! Quick question… green chiles are listed in the ingredients, but not in the directions…are they supposed to be in the dip? Thanks. Looking forward to making this for the big game!!
Oh no! Yes, I just added them in. Sorry about that!
It looks really delicious. I want to do it. Thanks.