This super popular homemade white queso dip has been a favorite at my house for years and years. This is my favorite shareable dip to make for Cinco de Mayo, Taco Tuesday, Super Bowl Sunday, or any time we need football snacks. If we are celebrating, we are making this queso dip recipe. No Velveeta here; just real quality cheese and ingredients melted together and ready to dip. Learn how to make homemade white queso just like what you get at your favorite Mexican restaurant.
Serving Suggestions
This white queso is made for dipping tortilla chips, homemade or store-bought. And don’t stop at dipping, because this queso works as a sauce for all your favorite Mexican dishes. I love to pour it over chicken enchiladas, baked tacos, chicken quesadillas, chicken nachos, these smothered chicken fajitas. The possibilities are endless. My fridge is never without a batch of this white queso ready to go at any moment.
How to Make Homemade White Queso Step by Step
Heat the Milk: Heat 12 ounces (1 can) of evaporated milk over medium-high heat in a small saucepan. Stir in 1 tablespoon of cornstarch and whisk to combine. __ “I don’t know why I’ve never thought to make quest dip at home, but boy am I glad I eventually got around to it. This recipe is PERFECTION!” – Mara __ “This was my First time making, and it was a sure hit to the family. It has been ranked to the top 5 favorites. Thank you so much for sharing” – Liz
Queso Dip Recipe How to Video
Melt the White American: Once simmering (bring it to just before boil–when it starts bubbling up the sides, it’s ready), immediately reduce heat to low. Immediately stir in ¾ pound of white American cheese in batches. As you stir in the cheese, increase the heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted and creamy, add more. Don’t stop stirring–you have to whisk the entire time while adding cheese. Add the Mozzarella: Once done with the white American cheese, add in 4 ounces of freshly shredded Mozzarella. Again, whisk CONSTANTLY while the cheese melts, ensuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more Mozzarella. Season the Queso: Once all the cheese is melted, stir 2 tablespoons of chopped canned jalapenos, 1 teaspoon of chili powder, ½ teaspoon of ground nutmeg, 1 teaspoon of red pepper flakes, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. (Optional) Broil the Queso: If you want the queso to be a bit browned, pour the queso into a skillet and place it in the oven. Broil for 3-4 minutes, or until cheese begins to bubble and brown. Top with cilantro, tomatoes, and more jalapenos if desired. Serve with tortilla chips and enjoy!
