Creamy White Queso Dip |

Easy Creamy White Queso Dip

  • Author: Kathleen | The Fresh Cooky
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 10-16 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mexican


An easy creamy white queso dip recipe you can get behind! Loaded with real cheese, green chiles, and aromatic spices. This creamy queso uses all-natural ingredients, stays smooth and creamy and tastes spectacular! No fake cheese or velveeta here!




  • 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 jalapenos), chopped
  • 3/41 teaspoon chili powder (sub. with cumin or leave out both if desired)
  • 1/41/2 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


  1. Prep (slice, dice, chop, open) your ingredients, once you start the recipe you need to stir continually.
  2. 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. 
  3. 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.
  4. 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!
  5. Stir in the green chiles or chopped jarred  jalapeños if preferred. Stir until combined.
  6. 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.
  7. 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. 
  8. You may also pour into a mini slow cooker for serving, it will keep it warm and smooth, stir occasionally.
  9. Toss on your garnish, it really does add to the presentation, but adds delicious flavor and yummies for dipping.
  10. Serve with your favorite (warm-see notes) tortilla chips and enjoy!


  1. 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.
  2. 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 cheese flavors) fresh grated into the queso. For the chili powder/cumin and nutmeg, it’s okay to leave them out all-together if that is your preference.
  3. 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.

This recipe is adapted from Becky Hardin at The Cookie Rookie

© 2018 | This recipe for Creamy White Queso Dip was featured first on The Fresh Cooky.

Keywords: Queso, White Queso, Cheese Dip, Queso Blanco, easy

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