This authentic Mexican white queso cheese dip is a quick and easy party dip.
It combines cheese, milk, and butter for a thick, smooth consistency.
The green chiles, cumin, garlic, cayenne, and chili powder add a ton of bold Mexican flavor.
If you enjoy cheese dips and Tex-Mex recipes, you’ll love it.
Mexican White Queso Cheese Dip
I could seriously eat Mexican white queso cheese dip daily for the rest of my life. It’s one of my favorite vices. Thick and creamy with a bold, slightly spicy taste, it’s incredible.
It’s the authentic white queso you’d order from your favorite Mexican restaurant. Of course, with this recipe, you don’t have to worry about heading out to eat.
You can quickly whip it up at home whenever you’re in the mood.
Ingredients
Most of the ingredients for this dip come from your spice rack. It’s an extremely budget-friendly recipe. Here’s what you need:
- Cheese – Cheese is where many people go wrong when trying to replicate restaurant queso. They reach for Mexican cheeses like Oaxaca or Chihuahua. And while there’s nothing wrong with that, the best cheese for this dip is white American.
- Milk – I like whole milk. It provides the richest flavor and creamiest texture. You can use whatever you have on hand or substitute heavy cream.
- Butter – You can use unsalted or salted butter. Just be sure not to substitute margarine.
- Diced green chiles – Don’t worry about dicing fresh chiles. Just grab a 4-ounce can and dump the whole thing in.
- Ground cumin – If you don’t have cumin, there are a few substitutes you can try. But I highly suggest using the real thing. It adds a very distinctive flavor. The dip doesn’t taste the same without it.
- Garlic powder – Garlic powder (or garlic salt, in a pinch) adds a wonderful depth of flavor to the cheese. Be sure yours is fresh and fragrant.
- Chili powder – Some recipes don’t include chili powder. However, I like to add a little in addition to the green chiles for extra flavor and spice.
- Cayenne pepper – Cayenne is optional, but it’s so, so, so good. It adds heat and spice and gives the dip the kick it needs. Leave it out if you’re spice-averse.
How to Make Mexican White Queso Cheese Dip
Though you need a stove to make queso, there’s not a lot of actual “cooking” involved. Here’s a brief overview of the steps:
1. Melt the cheese. Add 1/2 cup of cheese to a medium saucepan warmed over medium heat. As it melts, stir in the butter and milk. Continue stirring until the mixture is completely melted and smooth.
2. Add the seasonings. Stir in the remaining spice ingredients. Taste the dip and add more of anything you like.
3. Finish the dip. Finally, stir in the rest of the cheese. Keep stirring until the mixture is fully melted and uniformly smooth. Then, serve it with your favorite dippers or Mexican dishes, and enjoy!
Tips for the Best Cheese Dip
Check out these tips to ensure your queso is perfect:
- Stir frequently! If you don’t, the dip won’t be as smooth and creamy.
- Don’t overdo it. Once the original cheese/milk mixture is simmering, reduce the heat to low. Over-cooked cheese dip has a grainy, unpleasant texture and can taste scorched.
- Make it skinny. If the dip is too thick, add more milk, a little at a time. Stop when it reaches your desired consistency. You could also mix in 1/4 to 1/2 cup of water.
- Thicken it up. On the other hand, if your dip is too thin, add a tablespoon of cornstarch.
- Smooth it out. Pour the dip into a blender and blend, or use an immersion blender.
- Take an easy shortcut. Combine all the cheese, butter, and milk in a large mixing bowl and microwave it on high for 5 minutes. Carefully remove the bowl after each minute and stir to help it melt more evenly. Once it’s smooth, add the seasonings and mix well.
Recipe Variations
Check out these variations to elevate the dip even more:
- Dial up the richness. Substitute a 12-ounce can of evaporated milk for the whole milk.
- Bust out the Crockpot. Measure out all of the ingredients and dump them into a slow cooker. Heat it for 1 to 2 hours on low, stirring occasionally.
- Have fun with add-ins. For a Rotel-like dip, add half of a 14-ounce can of fire-roasted tomatoes. Or dice and add fresh tomatoes. Other options include jalapeno slices, pickled jalapenos, diced onions, and fully-cooked ground beef.
- Top it off. Sprinkle some queso fresco, diced tomatoes, or green onions on top before serving.
How to Store
If you have leftover queso dip, you have more self-control than me. I devour this stuff like it’s the last food on Earth. Luckily, you guys with more self-control don’t have to waste your leftovers.
- To Store: Transfer the dip to an air-tight container and refrigerate it for up to 4 days.
- To Freeze: Freeze the dip in an air-tight, freezer-safe container for up to 3 months.
- To Reheat: Transfer the frozen dip to the refrigerator to thaw overnight. Reheat the chilled dip by adding a dash of whole milk and microwaving it on high. Use 20-second intervals, stirring between each one. Stop when the dip is hot.
More Easy Dip Recipes
Here are a few more of my favorite dips:
Mexican White Queso Cheese Dip
6-8
servings5
minutes10
minutes15
minutesTry this Mexican white queso cheese dip for a restaurant experience at home! It’s smooth, creamy, and perfect for dipping tortilla chips!
Ingredients
2 cups shredded white American cheese, divided
1/2 cup whole milk
1 tablespoon butter
1 (4-ounce) can diced green chilies, undrained
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper, or to taste, optional
Instructions
- Heat a medium-sized saucepan over medium heat. Then, add 1/2 cup of the shredded cheese and the milk and butter. Stir constantly until the cheese melts and the mixture becomes smooth.
- Add the spices and seasonings. Taste and adjust them if needed.
- Slowly add the rest of the cheese, stirring constantly. Continue stirring until the remaining cheese melts and becomes smooth.
- Serve it with chips, veggies, crackers, etc. Enjoy!
