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White Queso Dip (Mexican Cheese Dip)

September 1, 2022 · Sophie 32 Comments

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The number one thing I look forward to when eating Mexican food is the white queso dip! 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!

Eating white queso dip with tortilla chips.

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!

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
Ingredients for mexican cheese dip.

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 to a medium saucepan.
  • Pour in the evaporated milk.
  • Drain the can of green chiles and add them to the saucepan.
  • Sprinkle in the cumin.
  • Stir until the cheese is melted.
  • When the mixture is smooth, serve with tortilla chips.
Melting the ingredients together for cheese dip.

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:

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 more 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.

White Queso Dip
Print Recipe
5 from 4 votes

White Queso Dip (Mexican Cheese Dip)

The number one thing I look forward to when eating Mexican food is the white queso dip! 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!
Cook Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: American, Mexican
Keyword: Cheese dip, Chips and dip, Party foods, Queso dip
Servings: 8 people
Calories: 272kcal

Equipment

  • 1 medium saucepan
  • 1 rubber spatula

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

For serving:

  • tortilla chips I like the scoop variety

Instructions

  • Add the cheeses to a medium saucepan on medium-low heat.
  • Pour in the evaporated milk.
  • Drain the can of green chillies and add them to the saucepan.
  • Sprinkle in the cumin.
  • Stir until the cheese is melted.
  • When the mixture is smooth, serve with tortilla chips.

Nutrition

Serving: 8servings | Calories: 272kcal | Carbohydrates: 5.4g | Protein: 16.2g | Fat: 21.6g | Saturated Fat: 14.2g | Cholesterol: 68mg | Sodium: 608mg | Potassium: 133mg | Sugar: 4.3g | Calcium: 470mg
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Comments

  1. Michelle says

    September 3, 2022 at 2:07 pm

    I’m not a fan of pepper Jack cheese because of the spice (I know I know). What other cheese could I substitute? Or just more white American? Thanks!

    Reply
    • Sophie says

      September 4, 2022 at 3:50 pm

      Hi Michelle, more white American is what I would do!

      Reply
    • Jenika says

      September 7, 2022 at 5:46 pm

      Just use regular Jack cheese. It will probably say “Monterey Jack” on the package.

      Reply
  2. Joanne Schumacher says

    September 5, 2022 at 12:48 pm

    Hello…
    Can you use Rotel (drained) in this recipe?

    Thanks!
    Joanne

    Reply
    • Sophie says

      September 5, 2022 at 5:47 pm

      Sure! That would be delish!

      Reply
  3. James says

    September 8, 2022 at 3:50 am

    If left standing on the counter, Will this mixture harden or stay suspended in a melted state?

    Reply
    • Sophie says

      September 8, 2022 at 3:56 am

      Hi James, this queso does solidify a bit as it cools. It can be returned to the stove or microwave and re-heated again for the same smooth, creamy texture as before!

      Reply
  4. Angie says

    September 8, 2022 at 11:51 pm

    Can I mix and leave everything in a crockpot l?

    Reply
    • Sophie says

      September 9, 2022 at 3:12 am

      Yes! It’ll take a little longer to melt in a crockpot but as long as you have the time, it’s a great idea!

      Reply
  5. Peggy says

    September 9, 2022 at 12:06 pm

    Looks great , thanknunso much fir sharing with everyone ❤️

    Reply
  6. Angie says

    September 11, 2022 at 1:23 am

    Can I sub out sharp white cheddar instead? Is it fine to throw ingredients in mini crock pot?

    Reply
    • Angie says

      September 11, 2022 at 1:24 am

      Oops! You already answered about the crock pot. I could only find sharp white cheddar in the store!

      Reply
    • Sophie says

      September 11, 2022 at 2:31 pm

      Sharp white cheddar unfortunately won’t melt the same as white American cheese and will be much more tangy in flavor so I wouldn’t recommend using it. Try checking with the deli counter for white American cheese next time you are at the store!

      Reply
  7. Ginny says

    September 12, 2022 at 12:39 pm

    When you say white American cheese- do you mean white Velveeta- the processed cheese that melts easier and smoother?

    Reply
    • Sophie says

      September 13, 2022 at 12:40 am

      White American cheese is something different from Velveeta and can usually be found at your local deli counter. I haven’t tried using Velveeta for this recipe but I’m sure it would be creamy and delicious as well!

      Reply
  8. Catherine Gray says

    September 12, 2022 at 4:17 pm

    5 stars
    I haven’t even given it a try yet but I give this site and recipe 5 stars – you will gain lots of followers with this streamlined site! Thank you!

    Reply
    • Sophie says

      September 13, 2022 at 12:40 am

      Thanks Catherine! The support means a lot! 🙂

      Reply
  9. Mari says

    September 15, 2022 at 1:08 am

    What do I do if it’s all clumpy and separating?!

    Reply
    • Sophie says

      September 15, 2022 at 3:51 am

      If you are using American cheese, it shouldn’t clump and separate. It is a processed cheese so it melts very easily. First, I’d make sure you’re using American cheese, and if you are, just keep letting it warm/melt on the stove until it’s smooth.

      Reply
  10. Sarah Florczyk says

    September 19, 2022 at 1:09 am

    Can you freeze half of it for later?

    Reply
    • Sophie says

      September 19, 2022 at 2:27 am

      Yup! You can also just split the recipe in half if you want a smaller portion!

      Reply
  11. Kathie says

    September 20, 2022 at 3:27 am

    5 stars
    Excellent, tasted just like a restaurant Queso. A little spicy so if you wanted you could trade out some of the pepper jack for more American cheese

    Reply
    • Sophie says

      September 20, 2022 at 3:36 am

      So glad you liked it! 🙂

      Reply
  12. Michelle says

    September 26, 2022 at 3:34 pm

    5 stars
    This recipe is ridiculously easy and equally as delicious. We’ve made it twice now. This last time, we used Boar’s Head white American & Boar’s Head 3 pepper Colby Jack. Tossed everything in a small crockpot on high for about an hour, stirring here and there. It was a HIT!

    Reply
    • Sophie says

      September 26, 2022 at 3:37 pm

      Hi Michelle! So happy you love it!

      Reply
  13. JoJo says

    October 8, 2022 at 7:56 pm

    Can you cook this in the oven?

    Reply
    • Sophie says

      October 11, 2022 at 10:54 pm

      Sure! Just be sure to stir the dip incrementally so that everything melts evenly.

      Reply
      • MaryJane Cantu says

        October 12, 2022 at 2:34 am

        thanks… I shall do that…👍

        Reply
  14. MaryJane Cantu says

    October 12, 2022 at 2:33 am

    5 stars
    thanks for sharing 🌹 delicious treats….🙋‍♀️👍🦋❤️

    Reply
    • Sophie says

      October 12, 2022 at 3:27 am

      So glad you love them!

      Reply
  15. Jo Anne Wilson says

    November 20, 2022 at 2:18 pm

    I used block cheese for both and shredded in the food processor. Taste was there and initially it looked great. But when reheating it was gritty. Tried all the tricks to make it not gritty to no avail. Do I just need the pasteurized cheese?

    Reply
    • Sophie says

      November 20, 2022 at 11:14 pm

      Hi Jo Anne, I haven’t made this recipe with block cheese before. I always use slices of white american cheese and pepper jack cheese which seems to work well every time! I’d recommend going to your local deli counter and asking for them to cut slices for you rather than buying block cheese or pasteurized! Hope this helps! 🙂

      Reply

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Hi there! I’m Sophie, and the girl behind Dang That’s Sweet. I’m a Chicago based college student who was born and raised in the Midwest, more specifically, in Cincinnati, Ohio (yes, I love Skyline Chili). I am a food blogger and content creator with an appetite for the simple things in life.

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