A creamy, cheesy, and perfectly spiced White Queso Dip that’s ideal for chips, veggies, or drizzling over your favorite Tex-Mex dishes. This easy recipe brings restaurant-quality queso to your table in under 30 minutes.
Why You’ll Love This Recipe
It’s quick and easy, ready in just 25 minutes.
Perfectly smooth and creamy, thanks to a combination of white American cheese and Monterey Jack.
Customizable spice level—add more jalapeños or a dash of hot sauce for extra heat.
Versatile as a dip or topping for nachos, burritos, or tacos.
Made with simple, everyday ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter
1 small onion, finely chopped
1 jalapeño, seeded and minced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
2 cups white American cheese, shredded
1 cup Monterey Jack cheese, shredded
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)
Tortilla chips or fresh veggies for serving
Directions
Heat butter in a medium-sized saucepan over medium heat. Once melted, add the chopped onion and jalapeño. Sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1 minute, stirring constantly.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue whisking until the mixture begins to thicken, about 2-3 minutes.
Reduce the heat to low and slowly add the shredded cheeses, one handful at a time, stirring until fully melted and smooth.
Stir in cumin, smoked paprika, salt, and pepper. Adjust seasonings to taste.
Remove from heat, sprinkle with fresh cilantro if desired, and serve warm with tortilla chips or fresh veggies.
Servings and Timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Variations
Spicy Queso: Add an extra jalapeño or a pinch of cayenne pepper for more heat.
Tex-Mex Twist: Stir in cooked and crumbled chorizo or ground beef.
Extra Creamy: Substitute some of the milk with cream cheese for an ultra-creamy texture.
Vegetarian-Friendly: Omit meat-based variations and stick to the original recipe.
Vegan Version: Use plant-based butter, milk, and cheese alternatives for a dairy-free option.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the dip gently on the stovetop over low heat, adding a splash of milk if needed to restore creaminess. You can also microwave it in 30-second intervals, stirring between each.
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FAQs
How can I keep the queso dip warm for a party?
Use a small slow cooker or a warming dish to keep the dip warm and creamy throughout your gathering.
Can I make this dip ahead of time?
Yes! Prepare the dip and store it in the fridge. Reheat it on the stovetop or microwave when ready to serve.
What can I serve with this queso dip?
Tortilla chips, fresh veggies, pretzels, or even drizzle it over nachos, tacos, or baked potatoes.
Can I freeze queso dip?
It’s not recommended, as the texture can change after freezing. Freshly made dip yields the best results.
What type of cheese works best for queso dip?
White American cheese is key for the smooth, creamy texture. Monterey Jack adds a flavorful, melty complement. Avoid pre-shredded cheese as it contains anti-caking agents that can affect the texture.
Conclusion
White queso dip is a crowd-pleaser that’s simple to make and bursting with creamy, cheesy goodness. Whether you’re hosting a game night, celebrating Taco Tuesday, or just craving a delicious snack, this recipe will hit the spot. Enjoy it fresh and warm for the ultimate dipping experience.
📖 Recipe:
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White Queso Dip
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy, cheesy, and perfectly spiced, this White Queso Dip is a quick and easy recipe that’s perfect for tortilla chips, fresh veggies, or drizzling over your favorite Tex-Mex dishes. Made with white American cheese and Monterey Jack, it brings restaurant-quality queso to your table in under 30 minutes.
Ingredients
2 tablespoons butter
1 small onion, finely chopped
1 jalapeño, seeded and minced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
2 cups white American cheese, shredded
1 cup Monterey Jack cheese, shredded
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)
Tortilla chips or fresh veggies for serving
Instructions
- Heat butter in a medium saucepan over medium heat. Add onion and jalapeño; sauté for 3-4 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Sprinkle flour over vegetables; stir and cook for 1 minute.
- Gradually whisk in milk and heavy cream. Cook, whisking, until thickened, about 2-3 minutes.
- Reduce heat to low; add shredded cheeses a handful at a time, stirring until melted and smooth.
- Stir in cumin, smoked paprika, salt, and pepper. Adjust seasoning as desired.
- Remove from heat, garnish with cilantro (optional), and serve warm with chips or veggies.
Notes
Adjust spice levels by adding more jalapeños or cayenne pepper.
For a Tex-Mex twist, mix in cooked chorizo or ground beef.
Best served fresh; refrigerate leftovers and reheat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers, Dips
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6 servings
- Calories: 220 kcal
