The Best Homemade Queso Dip

This is the creamy white queso you’ve been craving—no Velveeta, just real cheese and bold flavors! Made with three cheeses, green chiles, and authentic Mexican spices, this dip is smooth, delicious, and incredibly easy to make. Stick with me, and I’ll share all my secrets to creating the best queso you’ve ever tasted!

I’ve been making this creamy white queso for years, and it’s a staple at every family gathering. It’s one of those recipes that people always ask for, and I’m happy to share it! I have a few tricks to make it even better, and I’m passing them along to you.

Here are my top tips for making the best queso:

Thin with milk if needed: If the queso thickens as it cools, a splash of warm milk will return it to that creamy consistency.

Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that mess with melting and texture, so for the smoothest queso, always grate your own cheese.

Low and slow: Keep the heat low and stir often to avoid clumping or burning the cheese.

Don’t skip the green chiles: They bring just the right amount of heat and flavor, perfectly balancing the rich, cheesy goodness.

Using real cheese is important to me, so making an easy queso recipe without Veveeta was essential. Silky smooth and creamy no processed cheese in sight. Just like in my Panera Broccoli Cheese soup and this simple beer cheese dip.

Easy Queso Recipe Ingredients

• Real Cheese – It wouldn’t be the best, cheesiest queso fresco cheese dip without cheese would it? I use a blend of white American cheese (real milk, no oils, I used Boar’s Head from the deli), 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 where the flavor and aromatics are, the same 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 chilies and chopped jalapeños, this makes this the freshest creamy queso in town.
• Garnish | Try fresh jalapeños, chopped cilantro and diced tomatoes, red onions, even some diced green onions.

What type of cheese should I use for Queso?

Use white American cheese for authentic Mexican restaurant queso blanco, not Velveeta, real American cheese (not the yellow kind) can be bought in the deli of your favorite grocery store. It is made with real milk, not oil. For that famous “cheese pull” I also added some mozzarella cheese and for a little bite, we add a touch of sharp white cheddar.

How to Make The Best White Queso Dip Recipe

I use whole milk, all-natural white American cheese from the deli; purchase the cheese product block style and grate it like you would mozzarella, or buy in slices and cut into small pieces for easy melting. There is no oil in this cheese like other American cheeses.

Step 1 – Heat Cream, Slowly Add Cheese

Pour half-and-half into a medium (heavy-bottomed) pot or 10 inch cast iron skillet and heat over medium heat.

Once it starts simmering, but not boiling (it will crawl up sides of pan slightly when ready), reduce heat to low.

Add American cheese into the cream, in small batches, whisking until smooth before adding more cheese. It melts quickly, so keep adding a little at a time.

Once the white American cheese has been incorporated, start whisking mozzarella and cheddar cheese into the queso, a little bit at a time. Whisk until melted and smooth.

Step 2 – Keep whisking for the creamiest White Mexican Cheese Dip

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.

Step 3 – Add Authentic Mexican Spices and Flavor

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 (I love both), ground nutmeg (optional, but so good), red pepper flakes, sea salt and white or black pepper. Stir well. See notes for other spice options.

How to Make Queso in your Slow Cooker

• Add half and half and all of the grated cheeses to your slow cooker or crock pot, turn to HIGH and cover.
• Stir regularly until cheeses are melted into the half and half and it’s smooth and creamy.
• Once cheeses are melted, turn slow cooker to LOW and add spices, chiles and any other add-ins, stirring to incorporate.
• Keep on warm for serving straight from the slow cooker, stir occasionally. This is a great option for those big game parties, holiday parties or feeding a crowd.

Homemade Queso Recipe Variations and Substitutions

• Change the Cheese – Instead of sharp cheddar or mozzarella, use your favorite cheese. Pepper Jack cheese, Swiss or Monterey Jack cheese, also try smoked cheeses for the best cheesy dip. The American cheese is what gives it the smooth creamy texture.
• Add Protein | Stir in cooked ground beef, or browned sausage, like my 3-Ingredient Sausage Dip. Also try chorizo sausage.
• Try adding a can of quality corn (drained), some drained and rinsed black beans, stirring right into the dip at the end.

Ways to Serve Homemade Queso Dip

Remove from heat and serve straight from the cast iron skillet, transfer to a mini crockpot or slow cooker or small heat holding bowl.

If rewarming is needed, return to the stove top (in original cast iron or small saucepan) over low heat, adding a splash of milk or cream; stir to blend.

Queso Topping Ideas

Add all or some of the garnish suggestions below to the top of your queso recipe without Velveeta; it adds a pop of color, but adds flavor too.

• Chopped tomatoes
• Fresh diced jalapeños or for more kick diced serrano pepper
• Jarred jalapeños, whole or diced
• Fresh chopped cilantro
• Minced red onion

Serve this Mexican restaurant queso with your favorite tortilla chips or use to drizzle on top of my easy Chipotle Chicken burrito bowls or over these cheesy enchiladas.

Queso Storage Tips

If there happens to be any leftover cheese dip, store cooled dip in an airtight container in the fridge 5-7 days.

Reheat this homemade queso recipe on the stovetop over low heat, stirring in a little cream or milk until it’s warmed through and silky smooth.

Queso freezes well. Store cooled dip in airtight freezer container, freeze up to 3 months. Thaw overnight or on countertop and return to slow cooker or saucepan, heating on low adding a splash of cream or milk stirring until smooth.

How to Warm Store Bought Tortilla Chips

I love warm tortilla chips. To warm store bought chips, 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 in microwave on high in 30 second intervals, until warmed. Serve in a napkin or tea towel lined basket.

Frequently Asked Questions

Invite some friends over, turn on the game, enjoy dipping pool-side, or serve over your favorite Mexican dish (try on burritos, tacos, and quesadillas).

More great game day recipes

• Easy Korean Fried Chicken Recipe (Air Fryer or Oven)
• 3 Ingredient Chili Cheese Dip Recipe (Crock pot)
• Firecracker Chili | Best Chili Recipe Ever
• Easy Pigs in a Blanket Recipe (Air Fryer or Oven)
• Philly Cheesesteak Sliders Recipe

I hope you loved this easy Queso recipe without Velveeta — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

More from The Fresh Cooky

White Queso Dip Recipe

An all-natural, easy creamy white mozzarella queso dip recipe you can get behind! Restaurant style Mexican White Cheese dip is loaded with real cheese, green chiles, and aromatic spices. No Velveeta here!

4.87 from 37 votes

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Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Servings: 8 Servings

Calories: 282kcal

Author: Kathleen Pope

Equipment

• ▢
  Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
• ▢
  Large Wooden Spoon – Cooking Spoon – 19 Inches
• ▢
  Crock-Pot 1-½-Quart Round Manual Slow Cooker, White (SCR151-WG)

Ingredients

US Customary – Metric

• ▢ ¾ lb White American cheese whole milk (purchase in deli), grated or cut into small cubes
• ▢ 4 oz mozzarella cheese try fontina or white cheddar cheese as well, grated
• ▢ 2 oz white cheddar cheese sharp or mild, grated
• ▢ 1 ¼ cups half-and-half
• ▢ 2 tablespoons canned green chiles mild or spicy, or use canned jalapeños, chopped
• ▢ ¾-1 teaspoon chili powder sub. with cumin or leave out both if desired
• ▢ ¾-1 teaspoon cumin Use cumin or chili or both, I like both
• ▢ ¼-1/2 teaspoon nutmeg optional (tastes amazing) use ground or fresh grated
• ▢ 1 teaspoon red pepper flakes
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon white pepper 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 all ingredients, once you start the recipe you need to stir continually.
• In a heavy bottomed medium pot or 10" cast iron skillet, pour in your half & half and heat over medium heat. Once it starts simmering, but not boiling (it will crawl up sides of pan slightly when ready), reduce heat to low.
• 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 green chilies, chili powder, cumin, salt and pepper. Stir well.
• Remove from heat and pour into a porcelain or ceramic or cast iron skillet. Cast iron works great since you can heat 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!

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Notes

Variations & Substitutions

• Change the Cheese – Instead of sharp cheddar or mozzarella, use your favorite cheese. Pepper Jack cheese, Swiss or Monterey Jack cheese, also try smoked cheeses for the best cheesy dip. The American cheese is what gives it the smooth creamy texture.
• Add Protein | Stir in cooked ground beef, or browned sausage, like my 3-Ingredient Sausage Dip. Also try chorizo sausage.
• Try adding a can of quality corn (drained), some drained and rinsed black beans, stirring right into the dip.

How to Make Queso in your Slow Cooker

1. Add half and half and all of the grated cheeses to your slow cooker or crock pot, turn to HIGH and cover.
2. Stir regularly until cheeses are melted into the half and half and it’s smooth and creamy.
3. Once cheeses are melted, turn slow cooker to LOW and add spices, chiles and any other add-ins, stirring to incorporate.
4. Keep on warm for serving straight from the slow cooker, stir occasionally. This is a great option for those big game parties, holiday parties or feeding a crowd.

Storage

1. Store cooled dip in an airtight container in the fridge 5-7 days.
2. Reheat on the stovetop over low heat, stirring in a little cream or milk until it’s warmed through and silky smooth.
3. 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.

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 4g | Protein: 14g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 964mg | Potassium: 139mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 839IU | Vitamin C: 2mg | Calcium: 611mg | Iron: 1mg

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