White Mexican Cheese Dip
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Hands down this is my favorite white Mexican cheese dip, or queso mozzarella or queso fresco cheese dip. Doesn’t matter what you call it, there is no Velveeta in site with this amazing all-natural dip recipe. Mine is loaded with real cheese including mozzarella, green chiles, and aromatic Mexican spices. This is Mexican restaurant queso people, only homemade!
There is nothing more perfect for a big game day, Super Bowl party, Taco Tuesday, tailgate party than a cheesy, gooey spicy mozzarella queso cheese dip! Unless of course you add this creamy homemade guacamole and blender salsa.
I’ve never been a fan of fake cheese. Have I eaten fake cheese? Oh sure, but I can’t say I feel good about it and so I’ve been on the hunt for a great recipe, that uses real ingredients — I’m pretty sure I’ve found THE recipe!
I’ve made and tweaked this recipe many times now, getting it just the way we like it and after serving for several high schoolers, young and old-ish adults at a party last weekend, the reviews are in that this is AMAZING queso!
And just in time for the Super Bowl!
Queso Mozzarella Ingredients
The full list of ingredients and measurements are in the printable recipe card at the bottom of the post.
- Cheese | It wouldn’t be the best, cheesiest queso fresco cheese dip without cheese now would it? I use a blend of white American cheese (real milk, no oils), a handful of mozzarella cheese and sharp white cheddar for a bit of bite.
- Half & Half | Is what helps make this super creamy!
- Spices | Real Mexican spices are what provides the flavor and aromatics you are used to in Mexican restaurant queso. I use Red Pepper flakes, Cumin, Chili Powder, Nutmeg (yes!) and Kosher salt.
- Herbs & Heat | With real cilantro, green chiles and chopped jalapeno, this makes this the freshest queso in town.
TOP TFC TIP | Prep your ingredients — once you start this recipe, you shouldn’t stop stirring! Chop, open, mince, dice, and measure.
How do you make White Mexican Cheese Dip
I use whole milk, all-natural white American cheese from the deli; have them slice it thin, then it’s easier to chop into small pieces. There is no oil in this cheese like other American cheeses.
Pour half-and-half into a medium (heavy-bottomed) pot and heat over medium-high heat.
Once it starts simmering, but not boiling (it will crawl up sides of pan slightly when ready), reduce heat to low.
If using a cast iron skillet to serve, warm on low on the stove or in the oven.
In small batches add your American cheese into the cream, whisking until smooth before adding more cheese. It melts quickly, so keep adding a little at a time.
Once American cheese has been incorporated, start whisking your mozzarella and cheddar cheese into the queso, again in small batches. Whisk until melted and smooth.
You may want to add a little more mozzarella (or a little sharp cheddar, a small handful is good) depending on your desired queso thickness.
Heat the half and half Slowly whisk in American cheese until melted Whisk in Mozzarella cheese until melted Stir in spices, green chiles and salt
Don’t stop stirring and whisking the White Mexican Cheese Dip
Stir in the green chiles or chopped jalapeños if preferred, or go crazy and add both! Whisk or stir until mixed.
Add chili powder or cumin or a bit of both, ground nutmeg (optional, but so good), red pepper flakes, sea salt and white pepper. Stir well. See notes for other spice options.
Remove from heat and pour into a porcelain or ceramic serving dish or a small cast iron skillet.
Cast iron works great since you can heat them ahead of time and they hold their heat for a while, but not forever.
Pour queso into hot cast iron skillet Top with your favorite fresh toppings Serve with tortilla chips Enjoy immediately!
If rewarming is needed when serving in cast iron, return to the stove top over low heat, adding a splash of cream or milk; stir to blend.
You can also pour into a mini slow cooker for serving, it will keep it warm and smooth, stir occasionally.
Suggested Toppings for Queso Mozzarella
Add all or some of the garnish suggestions below to the top of your queso; it adds a pop of color, but adds flavor too.
- chopped tomatoes
- fresh diced jalapeños
- jarred jalapeños, whole or diced
- fresh cilantro, chopped
- red onion, minced
Serve this Mexican restaurant queso with your favorite tortilla chips and use to drizzle on top of my easy Chipotle Chicken burrito bowls.
Frequently Asked Questions
I guess that depends on your recipe, traditional white queso dip is made with a milk product (I use half and half), white American cheese (not yellow), creamy mozzarella cheese and a bit of sharp cheddar, those ingredients along with traditional and aromatic Mexican spices make up the ingredients for white queso dip. With no Velveeta in site!
You can keep your dip warm by placing in a small crockpot or in a heated cast iron pan. But if you need to make it ahead of time, refrigerate until ready to use, then either microwave in 30 second intervals, stirring until warmed. Or return to the stovetop, add a touch of cream or milk and stir until hot once again.
Store our queso mozzarella in an air tight container in the fridge up to one week.
How to Warm Store Bought Tortilla Chips
I love warm tortilla chips. To warm spread a layer of chips on a cookie sheet and warm on 250º for 8-10 minutes until warmed or place in microwave safe bowl and heat on high 30 seconds at a time until warmed.
Invite some friends over, turn on a game, enjoy dipping pool-side, or serve over your favorite Mexican dish (try on burritos, tacos, cheesy enchiladas and in quesadillas).
Looking for more of a make-ahead, but still wows your friends and family appetizer recipe? Try these Cheesy Dips!
This recipe for white queso dip was adapted from The Cookie Rookie
Great Recipes to serve with your Mexican Restaurant Queso
- Healthier Fried Ice Cream Cake
- Spanish Rice (or Mexican Rice)
- Healthy Crack Chicken {Instant Pot or Slow Cooker}
- Easy Instant Pot Buffalo Chicken (or Slow Cooker)
- Colorado Green Chile
- Creamy Chicken Poblano Soup
- Cilantro Lime Rice {A Chipotle Copycat}
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Equipment
Ingredients
- 3/4 lb white American cheese whole milk (purchase in deli)
- 4 oz mozzarella cheese try fontina or white cheddar cheese as well
- 2 oz white cheddar cheese sharp or mild
- 1 1/4 cups half-and-half
- 2 tablespoons chopped mild green chiles or canned/jarred jalapeños, chopped
- 3/4-1 teaspoon chili powder sub. with cumin or leave out both if desired
- 1/4-1/2 teaspoon ground or fresh ground nutmeg optional
- 1 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon white 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
- Prep (slice, dice, chop, open) your ingredients, once you start the recipe you need to stir continually.
- In a heavy bottomed medium pot, pour in your half & half and heat over medium-high heat. Once it starts simmering, but not boiling (it will crawl up sides of pan slightly when ready), reduce heat to low. If using warm a small cast iron skillet on low on the stove or in the oven.
- 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!
- Stir in the green chiles or chopped jarred jalapeños if preferred. Stir until combined. Add the chili powder (optional), ground nutmeg (optional), red pepper flakes, sea salt and white pepper. Stir well. See notes for other options on spices.
- Remove from heat and pour into a porcelain or ceramic serving dish or a small cast iron skillet. Cast iron works great since you can heat them 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.
- 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.
- Serve with your favorite (warm-see notes) tortilla chips and salsa and enjoy!
Fresh Tips
- You may want to add a little more mozzarella (or a little sharp cheddar, a small handful is good) depending on your desired queso thickness.
- The original recipe called for chili powder or cumin (same amounts) or neither spice if preferred, if you aren't sure, add a little bit at a time and taste for preference. Same with the nutmeg, I liked a little (brings out the flavors in the cheese) fresh grated into the queso.
- I love warm tortilla chips. To warm spread a layer of chips on a cookie sheet and warm on 250º for 8-10 minutes until warmed or place in microwave safe bowl and heat on high 30 seconds at a time until warmed.
- 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.
This would be a hit for the Superbowl. Thank you for sharing.
It is the best for game days!
I’m right there with you! No fake cheese for me! This was exactly the kind of queso dip I was looking for and it was a HUGE hit with my family! The spices are perfect!
Thanks so much Amy!! Always makes me so happy to hear!
This is always my favorite dip at the restaurant and now it’s my favorite at home too!
Thank you Jennifer, so excited you like it!
My son just requested queso for super bowl, healthy or non healthy, he didn’t care. Thank you for giving me a healthy option!!
Heidi that is fabulous, so excited to hear that! I’ve made this numerous times now and it’s a HIT every time. Pretty sure just this weekend people commented they ate more than their fare share! 🙂 Hope your family loves it!