At many Mexican restaurant restaurants, I always ordered Mexican white cheese dip, my number one favorite for food eating, and it became my all-time love to recreate it forward homemade home with this authentic recipe for queso blanco.
This white queso dip uses smooth white cheese and classic Mexican white flavor, just like a delicious Restaurant White Sauce, yet still make easy simple super as a true dip recipe, rich cheese dip, and silky cheese sauce made from white queso dip Mexican cheese and blended sauce sauces.
Authentic Queso Recipe-The Short Answer
It turns gooey ultra-creamy creamy with rich irresistible flavor, comes together perfectly packed quickly, stays smooth stays smooth not grainy clumpy, and I serve taco Tuesday or enjoy it for game day weeknight snacking
What is evaporated milk?
In my kitchen, an authentic queso recipe uses evaporated milk because its name implies the milk is heated in a cooking process to remove and evaporate over half the water content, which results in a thicker texture than regular whole milk but lighter than heavy cream, ideal for a variety of sweet and savory dishes.
What type of pan do you need for this recipe?
When I make this authentic queso recipe, I pick the right pan to make life easier. I highly recommend a double boiler to melt cheese until it’s smoother and cooks evenly, reducing stress and preventing cheese from accidentally burning.
Ingredients
Cheese Base Selection
- White American Cheese from the deli counter at my local grocery store, 1/2 lb or ½ pound (about $2.48), sometimes ¾ lb
- Pepper jack cheese, 4 oz freshly shredded mozzarella cheese, or Velveeta Blanco for this recipe
- Evaporated milk (1 12 oz can or 12 oz 1 can) or Milk (¼ cup, about $0.25) for a creamier or thinner cheese dip
- 1 tablespoon Butter, always high quality butter, never margarine, preferably Land O Lakes butter or 100% butter
Peppers and Heat
- 1 4.5 oz can or 1 4 oz can (about $1.42) Green Chiles, canned, chopped green chiles, drained
- Fresh diced fresh green chiles, diced green chilies, green chili’s, if available in my area
- Jalapeno peppers, chopped canned jalapeños
- Ground cumin — 1 tsp or ¼ teaspoon cumin — because Cumin adds perfect flavor to any dip recipe
- Garlic Salt, garlic salt, or garlic powder using ¼ of the total amount
Seasonings and Serving
- Pinch of Cayenne pepper or cayenne pepper, even .125 tsp (about $0.10) for a little zip, mildly spicy, easy to enjoy
- 1 tbsp cornstarch for smooth texture
- Extra Seasonings: 2 tbsp, chili powder, ½ tsp ground nutmeg (optional), red pepper flakes, ¼ tsp kosher salt, ground black pepper
- For serving, warm creamy, white, queso dip as Cheese Dip with Toppings — chopped fresh cilantro, tomatoes, jalapeños, fresh garnish — and tortilla chips, especially the scoop variety
Instructions
Build the Creamy Base
- I place white cheese and other cheeses in a saucepan or pan over low to medium heat for a true Mexican White queso recipe.
- This method is great because slow heating keeps the Cheese dip smooth and creamy.
- I add evaporated milk, butter, and cornstarch so the mixture stays thick, not too thin.
- As it begins melting and the cheese melts, I stir, keep stirring, and whisk CONSTANTLY to ensure it doesn’t stick or burn on the bottom.
Layer the Flavor
- I combine cumin, garlic, salt, kosher salt, black pepper, cayenne, chili powder, and ground nutmeg for depth.
- I drain and add canned green chiles, chillies, and chopped jalapeños.
- When I prefer extra stretch, I mix American and shredded mozzarella, adding in batches, one batch at a time, starting gently.
- I increase to medium-high or reduce to low depending on the bubbling before it boil.
Control Texture and Heat
- If it turns thicker or too thinner, I use more milk or let it continue simmering until it thickens.
- In case I want a browned top like the pictured look, I pour it into a skillet and place it in the oven for 3 to 4 minutes, just before it fully bubble and brown.
- This optional trick works well with a double boiler, where two containers sit nestled inside one another, the larger container full of hot water, keeping it warm longer.
Serve and Enjoy
- I sprinkle red flakes, cilantro, and tomatoes on top, then serve immediately with tortilla chips or tortillas as my favorite dish.
- Friends enjoy it every time, and if I stop stirring, I simply whisk again to fix the blend.
Tips For Better Results
- Use low heat with steady simmering; add milk to the mixture and avoid boil or heavy boiling. Lower heat gradually to stop overheating. I ensure I am watching closely so it does not over cook or cooke and produce a grainy texture.
- Keep a smooth, creamy consistency so the dip will not burn. It naturally thickens as it cools, so aim for your desired thick finish. I always use freshly grated cheese, not store-bought coated, for better melt.
- Good cheese melts evenly and blends fully once melted into the queso. I stir frequently and constantly. For a super thick style, add optional cornstarch, or omit it and mix with evaporated milk for better consistency.
- Follow the instructions on the card in a clear step-by-step way; it truly does create a great recipe. Adjust the level of spice for different tastes. To increase heat, add cayenne or diced jalapeños for spicier foods.
- You can add additional ingredients and spices anytime. For easy serving at parties, use a slow cooker or crockpot. Start on high, then switch to low, cover, and let it melt. Keep it warm and stir regularly from when it begins.
Variations
- I instead use Monterey, Jack, cheddar, provolone, white, or Muenster over mozzarella for a richer, extra sharp, cheesy taste.
- You can replace part with cottage for a different flavor, or substitute whatever you have on hand.
- I add a pinch of cumin or nutmeg for balanced spice and layered spices; since some readers don’t like bold seasoning, I adjust depending on preference, skip, change, or leave them out, taking my time to make it feel right before adding the full amount, or just prefer it simple.
- For heat, mix green chilies or Chiles, or a can of Rotel with diced tomatoes.
- I Top the dip right before serving with jalapeños and a fresh topping of queso fresco, about ½ cup or 1 cup, depending on how delicious I want the recipe.
- For a hearty twist, Add brown ground meat like sausage, stirring it in while adding more cheese to turn this into my signature queso.
How to Store this Dip:
Whenever I make an authentic queso recipe, I quickly Store any leftover Dip by placing it in an air tight container to refrigerate for 3-4 days; if I need it longer, I freeze it in a freezer safe box for up to 3 months, and from experience, reheating it slowly keeps the taste just right.
Nutrition
When I prepare this authentic queso recipe, I compare values clearly so they are easy to read and understand:
- Serving: 8servings or 10z
- Calories: 272kcal or 100kcal
- Carbohydrates: 5.4g or 1g
- Protein: 16.2g or 4g
- Fat: 21.6g or 8g
- Saturated fat: 14.2g or 4g
- Cholesterol: 68mg or 26mg
- Sodium: 608mg or 494mg
- Potassium: 133mg or 50mg
- Sugar: 4.3g
- Calcium: 470mg or 248mg
- Vitamin A: 285IU
- Vitamin C: 3.9mg
- Iron: 0.3mg
FAQ’s
Why is slow melting important for queso?
For the best authentic queso recipe, Patience is the key to melting cheese. Always keep the heat low so the cheese melts evenly with evaporated milk. If it gets too hot, it can burn, and the cheese dip may overcook and turn grainy—I’ve learned this the hard way in my own kitchen.
What is the most important tip for perfect texture?
Again, Patience is the key when melting cheese. Manage the heat, keep it low, and let the cheese melts evenly with evaporated milk. Too hot, and it will burn, causing the cheese dip to overcook and become grainy, which I always avoid by cooking slowly.
How can you fix queso that is too thick or too thin?
If queso turns thick, a simple fix is to add evaporated milk to the queso. If it is too thin, do the opposite and add a few slices of cheese. I adjust it gently each time until it feels just right.
Where can you buy white American cheese easily?
white american cheese is common, though not always sold in the regular cheese aisle of the grocery store. I usually visit the deli counter and ask them to slice it fresh for the smoothest melt.
Which tortilla chips work best for dipping queso?
There’s real science in picking the best chip for white queso dip. My favorite style is a tortilla chip with a scoop shape so the queso doesn’t run off the chip but stays cradled in the cup-shaped chip—trust me, it makes every bite better.
Can you prepare this dip in a crock pot for parties?
Yes, the dip can be made in a crock pot. A Crock Pot White Cheese Dip is great to make for parties because the crock pot will keep the dip warm, and I often rely on it when hosting friends.
