White Queso Dip (Mexican Cheese Dip)

Name: White Queso Dip (Mexican Cheese Dip)
Cook time: 10 min
Total time: 10 min
Ingredients: 1/2 lb white american cheese; 1/2 lb pepper jack cheese; 1 4.5 oz can chopped green chiles (drained); 1 12 oz can evaporated milk; 1 tsp ground cumin; tortilla chips (I like the scoop variety)

July 1, 2024 · Sophie 69 Comments

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White queso dip is the number one thing I look forward to when eating Mexican food! I never knew how to make it at home, but once you find out how easy it is to make, you’ll want to serve it on every taco Tuesday from here on out!

Why you should make this white queso dip recipe:

This white queso dip is just like the stuff you get from your favorite Mexican restaurant! It’s super creamy, perfectly spicy and will always make me guilty of filling up way too much on chips and queso before the real meal is even served!

This recipe only contains 5 ingredients and is ready in less than 10 minutes, so there’s really no excuse to not make it! It’s great for parties, game day or tailgates! A favorite in my house and I think it will be in yours too!

Simple ingredients you’ll need for creamy white queso dip:

White american cheese
Pepper jack cheese
Evaporated milk
Diced green chilies: jalapeno peppers work well here too
Ground cumin

What is evaporated milk?

Evaporated milk can be used for a variety of sweet and savory dishes. As its name implies, it’s milk that’s gone through a cooking process to remove or evaporate over half of the water content. This results in a milk that’s thicker than regular whole milk but not quite as thick as heavy cream.

How to make the best Mexican white cheese dip:

Add the cheeses and evaporated milk to a saucepan over low heat. Stir until the cheese is melted and the mixture is smooth.
Drain the can of green chiles and add them to the saucepan. Then sprinkle in the cumin and stir to combine.
Serve warm with tortilla chips!

You can use a double boiler for this recipe too!

A double boiler is great if you want to keep the queso warm for longer. A double boiler is a method used for heating and melting things and requires there to be two containers nestled inside one another. The larger container is full of hot water and the smaller container heats whatever you’re melting (in this case, the queso ingredients).

FAQ:

My top tip!

Patience is key when melting the cheese! You’ll want to keep the heat low so that the cheese melts evenly and the evaporated milk doesn’t burn. Cheese dip that becomes too hot can overcook and become grainy.

What to do if your queso is too thick:

A simple fix for this is to add more evaporated milk. If your queso is too thin, do the opposite and add a few more slices of cheese!

Where to find white american cheese:

White american cheese is more common than you may think. It’s not usually sold in the regular cheese aisle at the grocery store though. If you visit the deli counter they will more than likely be able to slice some for you!

My favorite tortilla chips for dipping:

There is a science to the best chip for this white queso dip. My favorite style is a tortilla chip in the ‘scoop’ shape. This way, the queso doesn’t just run right off the chip and is instead cradled in the cup-shaped chip!

How to store your leftovers:

Either cover the bowl with plastic wrap or transfer the leftover dip to an airtight container. You can keep it in the fridge for up for 3-4 days! Then, when you’re ready to heat it up again, pop it in the microwave for 30 second intervals, making sure to stir in between until it’s warm throughout.

Looking for more easy appetizers? Try these out!

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4.83 from 17 votes