This is the creamy homemade 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.
This is the Best Homemade Queso Dip You’ll Ever Make
- Real Cheese Please – I’ve never been a fan of fake cheese in cheese sauce, I like using real food ingredients, no processed cheese — this is that easy recipe!
- Taste Tested – Tweaked and tested dozens of times, getting it just the way we like it and the reviews are in – it’s the BEST queso recipe, an easy appetizer! Serve it with these loaded tater tots for the ultimate appetizer!
- Game Day Appetizer – When you need a quick and easy appetizer for game day or taco Tuesday, this will be your go-to queso recipe, ready in minutes.
Using real cheese is important to me, so making an easy queso recipe without Velveeta 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.
Get the full recipe in the recipe card below.
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 Homemade Queso Dip
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.
Tips For Making The Creamiest Homemade Queso
- Prep – Once you start this recipe, don’t stop stirring! So prep everything, measure, grate, chop, mince, and dice ahead of time.
- No Pre-Shredded Cheese – Pre-shredded cheeses do not melt as easily, they contain anti-caking agents that prevent them from sticking, and those fillers prevent smooth melting, so go for hand-shredded block cheese or use your food processor.
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.
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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.
How to store Homemade Queso
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.
What to Serve With Homemade Queso
- Healthier Fried Ice Cream Cake or try this easy Fried Ice Cream (Air Fryer)
- Spanish Rice
- Healthy Crack Chicken
- Easy Instant Pot Buffalo Chicken
- Colorado Green Chile
- Creamy Chicken Poblano Soup
- Cilantro Lime Rice
- Try dipping these easy Pretzel bites into this cheesy sauce.
Frequently Asked Questions
Traditional white queso dip is made with a milk product; some use evaporated milk, I use half and half, white American cheese (not yellow), creamy mozzarella cheese, and a bit of sharp cheddar. Aromatic Mexican spices make up the ingredients for this homemade cheese dip. No Velveeta in sight!
You can keep your dip warm by placing it in a small crockpot or 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 and smooth once again.
Six great melting cheeses are American, Mozzarella, Colby, Cheddar, Swiss, and Monterey Jack work well.
This is a great recipe to double to serve a crowd for a party. See my instructions above for how to make it in your slow cooker.
Invite some friends over, turn on the game, enjoy dipping pool-side, or serve over your favorite Mexican dish (try on burritos, tacos, chicken enchiladas 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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Equipment
Ingredients
- 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
- 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.
- 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.
- Store cooled dip in an airtight container in the fridge 5-7 days.
- Reheat on the stovetop over low heat, stirring in a little cream or milk until it’s warmed through and silky smooth.
- 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
Jim Duffy
Wonderful. Great as a dip or over nachos or baked potatoes.
Thanks so much, Jim!
Laura Johnson
So GOOD!
Thank you!!
Krissy
This was the perfect blend of cheeses and flavor. This recipe was a thousand times better than any queso I’ve ever tried with velveeta.
Thanks Krissy! So glad you liked it!
Joy Barnes
Thank you so much for this recipe. I have been looking for a good Queso recipe for a long time.
So glad you loved it!
Sara
Oh my we have a new favourite, this dip was so good!
Thanks so much Sara! So glad you loved it!
Jacqueline
Pass me the tortilla chips! That looks so good.
Yes!!!
Ned
Been eyeing this one for a while now. Can’t wait to make it for the big game tomorrow! Thank you!!
Hope you love it Ned!
Liz
I’m not normally a queso person but this was fantastic! I’m making it again tomorrow!
Yay! Love hearing that I made you a Queso convert!
Sherry Green
Good Friday morning . As usual I waited patiently for my Friday morning newsletter from you. You never disappoint and thank you.
I just wanted to send you a brief note thanking you again for drawing my name for the crockpot. It was a well needed item in my kitchen and it’s gorgeous. My old one was literally limping along. So my crockpot will be full come Super Bowl Sunday with your dip – and I detest Veveeta lol so now I know how to make good dip. I’m from Missouri so – Go Chiefs.
I know you are extremely busy and you truly don’t need to answer my note. But again thank you so much and I love your food blog- recipes that I actually can cook and my family loves them.
Be well and God bless to you and your family
Sherry
Thank you so much Sherry! So glad you won the crockpot too! You made my day-month with your kind words!
It’s readers like you who fuel me and keep me going! That and the Lord! And I have to say while we don’t have a team in this year, Go Chiefs!! I hope they win! God bless you and your family too!
Lynn Spencer
Two words…DANGEROUSLY DELICIOUS! Really hard to stop noshing on this cheese dip.
It really is! Thanks!
Linda @ All Things Kitchen
This would be a hit for the Superbowl. Thank you for sharing.
It is the best for game days!
Amy Nash
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!
Jennifer Ann Stewart
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!
Jennifer Ann Stewart
Erin
We made this for a football viewing party this past weekend, and oh my word, was it GOOD. Creamy, cheesy and everything I want in a queso! We’ll be making this time and again!
Nikki
My family loves this queso! It was a hit for game night and we polished off the whole batch!
Jules
I always order queso out and am so happy to have come across this recipe! I’m making a bucket load of this for our Super bowl party!
Heidi
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!