Restaurant Style Queso Blanco Dip
Queso blanco is that delicious and melty white cheese dip that you get at your favorite Mexican restaurant. Make it at home with just 4 ingredients and less than 10 minutes!
Are you in love with the white cheese dip they serve in the restaurant? You know, the one that they bring to the table with a bowl of hot, crispy, salty tortilla chips?
The one you proceed to eat until you are so full you can’t eat the meal that you ordered? Now you can make it at home, wear your stretchy pants, and eat as much as you want.
It’s the perfect addition to Taco Tuesdays, Cinco de Mayo, Super bowl or game day tailgate, or your next party. Or just casual snacking in the middle of the afternoon.
Try it right after you try these other reader favorite dips: Jalapeno Cheese Dip, Bob Armstrong Dip, Black Bean Dip, and Refried Bean Dip.
Best Cheese To Use
Make sure you get the white American cheese or white cheddar cheese from the deli counter. Ask for a chunk of it and cube it yourself. It is a semi-hard real cheese and not a processed cheese.
Do not use the hard block or bag of pre-shredded cheeses you find in the dairy section. It has other ingredients to keep it from melting smoothly.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- American Cheese – Don’t use the pre-wrapped slices in a plastic sleeve. Go to the deli and get them to slice or cube some from a large block. It should be a semi-hard cheese.
- Chopped Green Chiles – Substitute pickled jalapeño peppers if desired.
- Evaporated Milk – Be sure to use evaporated (not the fat free). Regular milk has too much water to make it creamy.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Homemade Queso Blanco
- Add the milk to the saucepan and put over medium heat. Cut the cheese into 1/2 inch cubes and place in saucepan.
- Cook gently while stirring until fully melted. Add the green chilies and stir. Sprinkle in the cumin and stir to combing. Remove from the heat and serve with crispy chips!
The thing I love most about this recipe is that it doesn’t require a roux. I am terrible at getting the flour and butter to cook to the correct doneness. And, no flour means that it’s gluten free!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
If you don’t eat it all in one sitting, you can store any leftovers in an airtight container for up to 5 days. You can also make it up to 5 days in a advance and reheat when ready.
This dip does not freeze well.
Best Way To Reheat
Reheat it in the microwave in 15 second intervals, stirring often or warm in a saucepan over low heat until melted and enjoy it a second time.
Stir in a splash of milk if it seems too thick. Once made, you can keep it warm in a crock pot or slow cooker for up to 4 hours.
Ways To Enjoy
- Homemade tortilla chips
- Nachos
- Tacos
- Pretzel bites
- Burritos
- Enchiladas
- Quesadillas
- Arepas
- On your crudite board too!
Toppings To Try
Top yours with sliced jalapeno peppers, cilantro, pico de gallo, salsa verde, regular salsa, pickled red onions, green onions, or toasted pepitas.
Once the dip is melted, top it with your favorite toppings (I love diced Roma tomatoes) to add even more flavor.
Or pour into an oven-safe dish and broil a few minutes to turn the cheese golden brown on top.
In technical terms, it’s Spanish for “white cheese.” But in this instance it refers to the smooth white cheese dip that you gobble down with chips. Not to be confused with the actual queso blanco or queso fresco which are fresh cheeses closer in texture to feta and used for sprinkling on dishes. White cheese dip from the Mexican taquerias is made from American Cheese. *AUDIBLE GASP*
Try stirring in some Chorizo, Ground Beef, Sausage, Beer, Rotel, Diced Tomatoes, or caramelized onions. These will make your melted cheese dip even better!
Tapas Tips & Tricks
- Be sure to use the white American cheese from the deli section. Ask for a large chunk and then cube it yourself.
- Do not use the hard block or shredded bag cheese you find in the diary section.
- Evaporated milk is the best milk to use but if you don’t have it, use whole milk, or half and half.
- In addition to the cumin, stir in some onion powder, garlic powder.
- A splash of heavy cream in it when you reheat it can make it even creamier.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This delicious Mexican white cheese dip has the best flavor, is an easy appetizer, and is my favorite way to devour a bag of tortilla chips. So skip the Mexican restaurants and stay at home and enjoy it!
Easy Mexican White Cheese Dip
Ingredients
- 1/2 pound white American cheese
- 1/2 cup evaporated milk
- 2 tablespoons green chiles
- 1 teaspoon cumin or chili powder optional
Instructions
- Add milk to the saucepan and put over medium heat. Bring to a simmer.
- Cut the cheese into 1/2 inch cubes and place in saucepan.
- Cook while stirring until fully melted.
- Stir in green chiles.
- Stir in the cumin if desired and serve with crispy chips!
Video
Notes
- Be sure to use the white American cheese from the deli section. Ask for a large chunk and then cube it yourself.
- Do not use the hard block or shredded bag cheese you find in the diary section.
- Evaporated milk is the best milk to use but if you don't have it, use whole milk, or half and half.
- In addition to the cumin, stir in some onion powder, garlic powder.
- A splash of heavy cream in it when you reheat it can make it even creamier.
Nutrition
{Originally published 5/14/2020 – photos and recipe updated 06/26/2023 to improve reader experience}
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Very good! I doubled the half and half to make is more like a sauce over my bean and cheese burritos.
Yeah! So glad you liked it! My son loves a runny cheese sauce to pour over his chicken tenders so I will make a note in the recipe for others like us!
“Just 3 ingredients”. Ummmmmmmmm…
I’m in Australia, any suggestions on the equivalent to American cheese. Is it a processed cheese? Can I use regular mild tasting cheese? Cheers
I would use a processed cheese for the recipe. The american cheese I use here is a white processed cheese from our deli but it is very soft and creamy. Hope this helps!
the best dip for our scoops and so easy!
I cannot believe I have found this recipe, this cracks the homemade queso code!!! this stuff was absolutely amazing and i am beyond thrilled I found it!!!! and it was so stinkin easy to make!!! many many thank yous!!!!!
I am so glad you liked it!!
Thanks for pointing that out. I’m a terrible typer:)
I was a little concerned because it appeared “thin” but it cooled a bit and thickened up! The taste is Devine! You can find me drinking it from a bowl. Quick, easy, and SO good!!!
Thank you so much! My son likes it thin so it’s nice for him to grab some bites and then I like it a little thicker too:)
It was delicious. I had to use regular American cheese but it was great 10/10 recommend!
We love queso, and I’m always interested in how people make it. I usually use Monterey Jack. My friend convinced me that velveeta queso worked great, but I wasn’t a fan of it. Maybe it was psychological! Anyway, I never knew about American cheese. I’ll have to try it! Thanks!