Easy Queso Cheese Dip Recipe (without Velveeta)

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Hands down this is my favorite Mexican white cheese dip, aka Queso mozzarella or queso fresco cheese dip. No matter what you call it, this Queso recipe without Velveeta cheese is an amazing, all-natural dip recipe. Loaded with real cheese including mozzarella, green chiles, and authentic Mexican spices.

There is nothing more perfect for a game day, Super Bowl party, Cinco de Mayo, or taco night than a cheesy, gooey, and spicy chile con queso! Unless of course you add this creamy homemade guacamole and silly easy blender salsa. This is your favorite Mexican restaurant queso; only homemade!

And if you are looking for more great football game ideas then try these popular recipes; Cowboy Crack Dip, Crudite Dip recipe, Cheesesteak Sandwiches and this Cranberry Cream Cheese Dip!

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.

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.

Simple Ingredients for Queso without Velveeta

Ingredients, directions and nutritional information in the printable recipe card at the end of the post.

• 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.

How to Make the Best Easy Queso 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.

3 Best Ways to Serve Queso so it Stays Warm

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.

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 at the end.

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.

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.

Frequently Asked Questions

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.

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!

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Easy Queso Cheese Dip Recipe (without Velveeta)

Author: Kathleen Pope

4.93 from 28 votes

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!

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Course Appetizers

Cuisine American, Mexican

Servings 8 Servings

Calories 282 kcal

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 1-1/2-Quart Round Manual Slow Cooker, White (SCR151-WG)

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 3/4 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 1/4 cups half-and-half
• ▢ 2 tablespoons canned green chiles, mild or spicy, or use canned jalapeños, chopped
• ▢ 3/4-1 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
• ▢ 1/4-1/2 teaspoon nutmeg, optional (tastes amazing) use ground or fresh grated
• ▢ 1 teaspoon red pepper flakes
• ▢ 1/4 teaspoon kosher salt
• ▢ 1/4 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!

✱ Kathleen’s Tips

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

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.