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This Mexican white cheese dip recipe is similar to white cheese sauces served in many delicious Mexican restaurants. It is so delicious and so versatile.
You are going to love this super simple Mexican Restaurant White Sauce.
The Best White Mexican Cheese Dip Recipe
Our family loves this easy queso blanco recipe. It has become a tradition to serve it during any football game and on Taco Tuesdays around here. If I don’t serve this Mexican white cheese dip recipe with our tacos I’m going to have some upset children.
Mexican White Queso Dip Recipe:
This queso blanco recipe is very kid friendly and will be a nice surprise to your family gatherings. It is a nice change from the normal velveeta cheese dip.
If you cannot find American cheese, I suggest you go to the deli counter at the grocery store to buy it.
Ask them to slice it for you, so you can break it into your saucepan and help it melt faster.
White American cheese is actually better priced than Velveeta, and it makes an amazing creamy white queso dip.
What type of pan do you need for this recipe?
Now to make your life easier, I highly recommend a double boiler to melt your cheese. It will go much smoother and will melt more evenly and you don’t have to stress about the cheese accidentally burning.
You don’t have to use a double boiler for this recipe. You can use a small saucepan, just make sure to watch it closely as you’re preparing this cheese to ensure that the cheese does not burn on the bottom of the pan.
Ingredients for White Queso Recipe:
- White American Cheese – I find this at the deli counter at my local grocery store. If you cannot find it, you can use Velveeta Blanco in this recipe instead.
- Milk – I usually use milk as it makes this cheese dip creamier. You can use heavy cream or half and half as well.
- Butter – Don’t skip the butter and make sure to use a high quality butter not margarine for this recipe. I prefer Land O Lakes butter but any 100% butter will work great in this recipe.
- Green Chiles – I use the canned ones and they work awesome. You can use fresh diced fresh green chiles as well if any are available in your area.
- Cumin – Don’t skip the cumin in this recipe. It’s add the perfect flavor to this dip recipe that you will miss! If you don’t have cumin, check out Best Substitute for Cumin.
- Garlic Salt – Garlic powder would work as well. If you use garlic powder, I recommend using ¼ of the total amount.
- Cayenne pepper – I just use a pinch and this recipe and it adds a little zip. You can use more or less depending on how spicy you enjoy your dip recipe! If you don’t like cayenne check out our Best Cayenne Pepper Substitute.
How to make Mexican White Cheese Dip
- Place cheese, milk, and butter in a sauce pan. Heat over low heat.
- Heat until melted – stirring frequently to ensure that the cheese doesn’t stick or burn to the bottom of the pan.
- Stir in the green chillies, cumin, garlic salt, and just a pinch of cayenne pepper.
- Add more milk if you want the dip to be thinner or if the dip is too thin, you can continue to heat it on low until the sauce thickens to your prefer.
- Serve immediately with tortilla chips, tortillas, and your favorite Mexican dish.
What kind of cheese is needed for Queso Blanco:
To make the traditional Mexican restaurant style queso blanco, use white American cheese.
It melts the best. You can also mix in a small amount of Mozzarella, pepper jack, or Monterey jack to enhance the flavor. Buy the block and then hand shred it for a spicy but smooth cheese dip.
Tips for this White Cheese Dip:
- Heat on Low – You don’t want the milk to over cook in this recipe as this will cause your cheese dip to be grainy so ensure that you are simmering the dip and watching it closely so that the milk does not over cooke.
- Stir, Stir, Stir – This cheese dip does need to be stirred frequently so that the dip does not burn and melts evenly.
- Control your Spice Level – Everyone likes different level of spice in this cheese dip recipe. If you like spicier foods, add more cayenne or stir in some diced jalapeños to increase the spice level of this dip.
Can this dip be made in a crock pot?
Yes, this dip can be made in a crock pot. Crock Pot White Cheese Dip is great to make for parties as the crock pot will keep the dip warm for you.
Variation ideas:
- Mix in 1 cup cottage cheese for a different flavor to this cheese dip recipe.
- Consider topping with ½ cup queso fresco before serving.
- Replace the green chilies with a can or Rotel to add in some diced tomatoes.
- Top with diced tomatoes and jalapeños right before serving.
- Add in brown ground beef or sausage to add some meat to this delicious dip recipe.
How to Store this Dip:
If you have any dip leftover, you can refrigerate the dip in an air tight container for up to 3-4 days or freeze the dip in a freezer safe container for up to 3 months.
To reheat, defrost the dip out if frozen in your refrigerator, then add a splash of milk and microwave in 20-30 second intervals stirring between each interval until the dip is heated through and warm.
Print this queso blanco recipe below:
The Best Mexican White Cheese Dip
Equipment
- slow cooker I recommend this Crockpot!
Ingredients
- 1/2 pound white american cheese
- 1/4 cup milk maybe more if you want it thinner
- 1 tablespoon butter
- 1 4 oz can of green chili’s
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic salt
- .125 tsp cayenne pepper – a pinch
Instructions
- Place cheese, milk, and butter in a sauce pan over low heat.
- Heat until melted – stirring frequently.
- Stir in the green chillis, cumin, garlic salt, and the cayenne pepper. Remember, it doesn’t take much cayenne.
- Add more milk if you want it thinner.
- Serve immediately with chips, tortillas, and your favorite mexican dish.
It will have a completely different flavor but should work great.
Deeeelicious!!!!! I did use garlic powder instead of salt and it was just right.
I always love Mexican food, especial this one! Love it so much!
Excellent! It is so easy and very yummy. The bowl is licked clean every time! My favorite go-to Queso. Thank you!!
So easy to make & better than restaurant dip which is usually too thin.
Can this be made in a crock pot and also why do you put butter in it I’m just curious I’m still going to make it sound really good. 🙂
I have made this dip several times. It is wonderful. My grandkids just love it. Keeps me from going out for Mexican. Thank you
I Happened to like your recipes. Short time recipes. Quick and easy.
Thank you for sharing. ?
I used to make this several years ago. I had used Velveeta/Mexican Velveeta for years and I have never liked melted orange cheese. Especially that “stuff” you get at ballgames and concerts that comes out of a gallon can.
Chi’s Chi’s, only one left, used to serve the nasty stuff in the day. Once you have had this for the first time, there is NO going back. I like hot so I add fresh Jalapenos and 90/10 ground beef. All your other ingredients are spot on. How many times have the readers of this post eaten so much you couldn’t eat your entre’? Many times for me!!!
With this recipe, a double boiler is unnecessary. You may use a small saucepan, but keep a careful eye on it so the cheese doesn’t stick to dordle the bottom and burn while you’re making it.
I love this recipe! Simpler and better than other ones I’ve tried. It’s not spicy enough for me so I add in some chili powder and red pepper flakes.
This recipe is great. I’ve served this a a couple of dinner parties, and everyone wanted to know how to make it.
Using what I had on hand: Ground bison instead of beef, Taco Bell taco seasoning in place of cumin, garlic powder instead of garlic salt, 4 slices of American cheese and half a block of Monterey Jack. Still fabulous! We had it over rice with enchilada meat/sauce and onions. This is a keeper!
Tasted amazing! I was wondering though, I kept mine warm until serving, and it seemed to thicken ridiculously quickly, to where chips couldn’t really be dipped in it. I assume it’s not meant to do this, do I just need to add more milk next time? For reference, I followed the recipe to a T. I did it in a saucepan on the stovetop. Used sliced white American cheese from the deli counter and a little under a half cup of whole milk
Yes, we do have a crock pot version if you would like to try. If it is going to stay on warm for a while I like to thin it down more than I like when serving.
TRY ADDING A PINCH TAJIN A MEXICAN SPICE TO THE CHILLES AND GRIND THEM IN A PROCESSOR. THEN ADD ANOTHER PINCH TO THE CHEESE, BUTTER, AND MILK MIXTURE. ADD A 1/4 TSP OF MINCED ONION TO DIP. IT PUTS IT ON A WHOLE DIFFERENT LEVEL, IT’S SO G.O.O.D.
I love that idea! Than you for commenting!
It was really thick so I added chicken broth and kept stirring and it thinned it our nicely and tasted great! Just have to keep adding z until you get it where you want it!