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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.

A large white platter filled with tortilla chips with a small bowl of the Mexican white cheese dip in the middle topped with diced tomatoes and fresh cilantro
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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.

This is a must New Years Eve Recipe or easy game day recipes when we host a party. One of our favorite and Easy Mexican Recipes.

A large tortilla chip dipped into a small bowl of white cheese dip

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.

A small bowl of white cheese dip topped with tomatoes and cilantro with tortilla chips next to the bowl

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 to make this easy white cheese dip 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.
A tortilla chip dipped into the white cheese dip

How to make Mexican White Cheese Dip

  1. Place cheese, milk, and butter in a sauce pan. Heat over low heat.
  2. Heat until melted – stirring frequently to ensure that the cheese doesn’t stick or burn to the bottom of the pan.
  3. Stir in the green chillies, cumin, garlic salt, and just a pinch of cayenne pepper.
  4. 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.
  5. 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.

A bowl of white cheese dip with chips next to it

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.

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Best Mexican White Cheese Dip

4.96 from 1767 votes
This is the Best Mexican White Cheese Dip recipe. An Authentic queso dip that tastes just like the Mexican Restaurant white sauce. Your entire family is going to love this queso blanco.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Cuisine American, Mexican
Course Appetizer, Side Dish
Calories 100




  • 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.

Recipe Video

Nutrition Facts

Serving 10z, Calories 100kcal, Carbohydrates 1g, Protein 4g, Fat 8g, Saturated Fat 4g, Cholesterol 26mg, Sodium 494mg, Potassium 50mg, Vitamin A 285IU, Vitamin C 3.9mg, Calcium 248mg, Iron 0.3mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Recipe Rating


  1. This looks delicious. I can’t wait to try it. Thanks for sharing it. Pinned for later.

  2. This has great flavor! It was a little salty for me. Will use mostly garlic powder next time instead of the salt. Not being critical at all! Will definitely make it many more times! Thanks for pinning it!

  3. I’ll definitely be trying this! It would be great over chicken enchiladas or a steak burrito!

  4. Too salty. Tortilla chips are usually salty enough without the dip also being so salty. And I wonder if it wouldn’t be tastier using Monterey Jack instead of White American?

  5. does it have to be american because i used a mix of cheddar and monterey jack and it came out thick and stringy

  6. It doesn’t have to be American, but from my experience, that seems to melt the best. If your is coming out thick and stringy, I would add more milk and cook it longer.

  7. I need the dip for a party (70 people) I’m having, and would like to use my 6-quart crock pot. Do you have a bulk recipe and can I keep it warm in a crockpot?

  8. Where did you find white American cheese cheaper than Velveeta? Where I usually shop, the white American is twice as expensive!

  9. Elizabeth, are you shopping in the deli section where you have it sliced? That is where I find it and normally it is much cheaper – especially when it is on sale.

  10. I use banana peppers in stead of all the he,. and hot stuff. I have ulcers so that stuff kills me. banana peppers are fine and it does add good flavors and a pinch of spice. not much. great for kids

  11. I have a insert that acts as a doubler boiler. This recipe sounds super yummy. I hate velvetta, it has so much yucky stuff in it.

  12. Perfect recipe, next time I’m gonna reduce cummin & use garlic powder. In deli this week 1 pound is $2.99 which is about what it is for velvetta 2lb cheese log. Have you ever read the ingredients, ewwww for sure.

  13. Made this for my roommates and they loved it! I also made a batch with a 2lb block of queso blanco Velveeta (broke college student here) for church. It was devoured in minutes, definitely need to make a bigger batch next time. There were around 70-90 people there. I didn’t increae the cumin, garlic salt, and chilis proportionally though. I found them slightly overbearing when I quadrupled the seasonings, but that’s just me! Thank you so much for the recipe! It’s a hit!

  14. I’m so glad you like it – yep, Cumin is one of those seasoning where you LOVE it (like me) or you need it in smaller quantities.

  15. Hi Carrie, I’m planning on making this in a few days for three people. I’m trying to figure out from your pictures the amount of queso this makes. Could you tell me how much, cup-wise this makes? Thank you!

  16. Hey I read this yesterday and ran to the grocery store to buy the ingredients to make this… My family literally scraped the pot clean. I didn’t know to wash it at all… BTW I didn’t add tge salt guys.. We had a hint of Lime tortillas…

  17. I would say this amount would be 6-8 people comfortably. We made this with another family (which was about 10 of us including small children) and we ate it all.

  18. Can I use heavy whipping cream instead of milk to make this low carb or will it be too thick?

  19. sorry, but can you please tell me what is considered white american cheese. Is it pre prepared in slices, or only offered at the deli? Do you have a brand name as well? I have scoured our grocery and have not found any cheese labeled as white American cheese. Any help would be great, thanks.

  20. 4 stars
    I would say get the American cheese. We got colby jack and it isnt melting like it should. Its thick and ive put extra milk. I will do it the right way next time.

  21. Ahhhhhh!!! Thank you so much for posting this! I believe this is going to taste JUST like the white queso that I love so much from my Midwestern roots! I live in Colorado now, and NOT ONE of the Mexican restaurants here has white queso. I’m so excited to give this a shot because I have really, really been missing it!!! Thanks!

  22. 5 stars
    I made the white cheese dip, oh it was so good. I didn’t have the green chilies so I use a little crushed red peppers. Thanks so much for the recipe.

  23. Just made this for the kids no garlic but a little extra cayenne and they absolutely love it!!!

  24. I don’t have cayenne pepper….what else can I use? I do have pepper flakes and ancho chili pepper would those work?

  25. 5 stars
    Made it this evening very good family loved it! After reading some of the comments I adjusted it a little to suit our tastes. We like it a little thinner so I ended up using almost 1/2 a cup of half & half instead of milk. Started with a 1/4 cup & added a little more at a time while whisking. Also, used an additional tbsp of butter just cause I didn’t feel like having 1 lonely tbsp left in fridge 🙂 It ended up having a delicious creamy taste & texture without being to thick. Also, I cut back seasonings to only about an 1/8 of a tsp of cumin & garlic powder instead of garlic salt. A pinch of cayenne plus a pinch more, then a little salt & pepper to taste after adding chilis. Again amazing & super easy to make!

  26. This recipe great. Do you have the recipe for the white dip that they serve with the Salsa and chip?

  27. 4 stars
    Great recipe! The first time I made it, we thought it was much too salty for our tastes- esp since our tortilla chips also have a bit of salt on them– so the next time I just added a dash of salt to taste. It was much better! The cheese does taste like the dips at our restaurants! Now we know their secret! Can’t wait to make it for our party tomorrow! <3 Thanks!!

  28. Can I perhaps use Ranchero Queso Blanco cheese? I found it on sale today and bought it and trying to find a cheese dip recipe I could use with it to pour over some shredded beef tacos/ nachos! Thanks in advance.

  29. 5 stars
    This is totally awesome, better than I have had in restaurants!!! Have a question, can’t you just use the Mexican cheese Quest instead of the white cheddar???

  30. 5 stars
    Just made this dip. It was s-o-o-o easy to make (always a plus for me)! Admittedly I don’t eat out much, but without a doubt, it is the BEST white cheese dip I’ve had! Agreed, it was a bit salty, as I only had garlic salt (not powder) on hand, and I didn’t use any “fire”. I used mild chilis and added no cayenne. Will tweak it a bit next time – and there WILL definitely be a next time . . . and a next!! Thanks so much for sharing! My son might say this dip is the best reason I’ve joined PINTEREST.

  31. 5 stars
    I Was Wondering If It Would Be Possible To Mix In Things Such As jalapeno powder to give it a little more spice?

  32. 5 stars
    THANK YOU, THANK YOU!! Definitely restaurant quality dip! I feel s-o-o-o fortunate to have found this recipe. Can’t thank you enough! Making it again today for someone special – can’t wait for him to try it. Will use garlic powder, less salt and look for chips with less salt. Since I discovered your recipe I’ve not even looked for another one. Thanks again!

  33. 5 stars
    Tomorrow is election day and all my coworker’s and I (Poll Worker) have a 12 hour day ahead of us so we are potlucking it. I’m taking this dip. I can’t wait to eat it up!

  34. 5 stars
    Looking forward to making this.
    Can you add my name to your mailing list, as I don’t see a place to subscribe…..

  35. This dip is TERRIBLY addicting!! I just made it (the first dip I’ve ever made, btw). It was very simple to make & tasted just like our favorite Mexican restaurant’s queso! I used Kraft white American slices and they melted quickly and easily. I used garlic powder instead of salt tooo, however I don’t think it would be too salty with the garlic salt. so yummy!!

  36. 5 stars
    Just made this and it’s amazing! Did rotel instead of green chiles and added jalapenos. It’s great and will make it again!!

  37. 5 stars
    Thanks Carrie, this is the closest I’ve found to the restuarant version. I tasted as I went and used 12 oz. of Velveeta Queso Blanco sliced cheese, almost a whole cup of whole milk and just a pinch of cayenne and cumin each. Also put the green chiles in food processor for a few pulses. PERFECTION!

    Thanks again. This will be a regular.

  38. 4 stars
    Someone asked about using Heavy Whipping Cream instead of milk, and YES that is the best way to improve this (already amazing) recipe! Also, I usually go for a fresh jalapeno over canned chilis. Now I’m curious about using cream cheese instead of white american, as someone mentioned…hmmm…

  39. 4 stars
    The recipe is good, too much salt flavor. Will use 1/2 teas garlic powder and 1/2 teas garlic salt.

  40. Yes, I think that would work great, and surely give it some extra kick, Enjoy and let us know how it turns out.

  41. 4 stars
    Thanks for the recipe! Made this last night with some low carb tortilla chips and it was fantastic! Subbed garlic powder for garlic salt and it was delish. I didn’t even know what white American was until I went to the deli counter and there it was, right next to the good old yellow America cheese 🙂

  42. I just made this tonight & it is amazing. Closest I’ve had to my favorite restaurant! Thank you!

  43. This recipe looks amazing! I have made a similar dip that is heated on low in a crockpot. Can this dip be done in a crockpot so that it will keep warm? Our family loves Mexican food and I can’t wait to make this dip!

  44. 4 stars
    This is great! The only white cheese I had was pepper jack and it worked great. I didn’t need the green chiles and just added another kick of cayenne pepper for my family that likes things spicy. I probably used at least 1/2 cup milk since they like it a little runny and not so thick.

  45. 5 stars
    I made this tonight for nachos. I did not put the cayenne in it as I thought it had really good flavor without it and we keep things pretty mild at our house. It was good. Will keep.. Did not add any milk to it.

  46. 5 stars
    OMG this is great! I didn’t have garlic salt but I had garlic powder. PERFECT!!

    I’m off to buy a warmer now that I know I have yummy dip to serve. I had to freakin MAKE myself quit eating it with a spoon, lol!

    Thank you so much, Carrie!

    P.S. It’s low carb, too! Win!!

  47. 5 stars
    Wow! This is so good! I made it tonight to put over a burrito that called for jarred cheese….this is a thousand times better than any jar! And so simple…I’m sure I will be making this again! Thank you for sharing the recipe!!

  48. By any chance do you know about how many cups this recipe makes? Also, have you ever tried melting the cheese in the crockpot?

  49. I haven’t tried that before. I think that would add quite a bit of spice to the dip. If you try it, let us know how it turns out. Thank you.

  50. 5 stars
    As someone who loves the white cheese dip at Mexican restaurants, I’m so happy to find this recipe! I once asked the waiter at my favorite restaurant what kind of cheese they used, and to my surprise, it was white American! This was my first time attempting to make it however. Unfortunately, my grocery store is pretty small, so I couldn’t find white American, but all the key flavors were still there from the spices you listed–and the green chiles!

    My fiancee is also lactose-intolerant, but loves this cheese dip too. I ended up using margarine (instead of butter), lactose-free milk, and Kraft 4 cheese Mexican blend shredded and pepper jack slices (fun fact: ALL of Kraft’s cheese products are lactose free!). These cheeses were not very easy to melt so I ended up using almost 3 times the milk and half the margarine (which also made it oiler). Definitely had to simmer it longer too. All in all, it tasted sooo good though. Thank you!

  51. So happy that I came across this recipe. It sounds amazing and the comments have been very helpful!! We’re having a “Huggies and Chuggies” baby shower for my son, so I was looking for different cheese dishes to go with the beer, nachos, etc. This recipe is going to make a perfect addition to the baby shower!! Thanks so much for posting this 🙂

  52. Looks yummy! Do you use 2%, or whole milk? Also did anyone try the pepper jack cheese? Thanks in advance.

  53. 5 stars
    This tastes exactly like my favorite Mexican cheese dip after I made some adjustments to the recipe.
    I only used 1/3 of the can of green chilies and puréed them. Also cut the cumin in half. So glad I did because then it came out perfect. Will be making again

  54. 5 stars
    This is definitely the best white cheese dip I’ve ever made. I made it exactly as your recipe recommended, and it is perfect. Also very easy to thin down if it becomes thicker.
    Thank you so much for sharing this recipe

  55. Can I use regular American cheese? (the orange stuff)…..
    We would usually just buy this dip from our fav Mexican restaurant, but due to COVID-19, they are sadly shut down…so we are trying to make this at home but of course, there is no white American cheese at any stores in town….

  56. 5 stars
    This is absolutely the BEST cheese dip I have ever made! Thank you for the recipe.

  57. This is the best dish I have ever made. It was great. My husband loves it. thank you.

  58. 5 stars
    My husband and I have been social distancing since March and that means no eating out…I miss cheese dip! Velveeta just doesn’t do it. This was PERFECT. I took tips from other comments and used garlic powder instead of garlic salt. I’ll be making this often!

  59. 5 stars
    I’ve never commented on a recipe before but this was too good not to! Made it for a friends birthday dinner, tripled the recipe. I used garlic powered instead of garlic salt. The WHOLE bowl was wiped clean and everyone raved about it!

  60. 5 stars
    My daughter had this sauce at a restaurant recently. I used this recipe to duplicate what she called the best sauce ever. After tasting this sauce she said “No this is THE BEST SAUCE EVER!” I used the Land O Lakes white american cheese and it melted perfectly. This is now a must have on Mexican Night!

  61. 5 stars
    Been searching for the perfect queso recipe, and this is it! Did mine on the stove instead of the microwave and it turned out great! There were no leftovers!

  62. It will turn out better if you use can jalapeno peppers and add some of the jalapeno vinegar!

  63. I used 32oz quest blanco velveeta and garlic powder. Very good but it makes so much, can you freeze it?

  64. Yes, I would make it on the sauté setting in the instant pot but watch it closely as the instant pot does get hot so that it doesn’t burn.

  65. 5 stars
    I am going to order the stuff to make this tomorrow night. I have a question though.
    I am not a fan of spicy things at all and I am just learning how to cook myself so when I see the word “chilies”, it is a little intimidating.
    So I don’t want to waste my money and put the chilies in it and then not like it, but I also don’t want to skip the chilies and then the recipe be very bland and just taste like melted cheese.
    Can you please tell me about how spicy it is? I am not sure if you are familiar with the restaurant El Toro but they have a white cheese sauce that is perfect and I never notice that there are chunks in the sauce so I don’t think that they add chilies in theirs but I am also not sure. I am so inexperienced with cooking that I am not even sure if chilies are hot because I have never cooked with them.
    Thank you for the advise in advance.

  66. I don’t think the chiles are too spicy. I’m not familiar with El Toro. I would recommend that you start with 1/2 a can and then add more if it not too spicy. Thanks!

  67. 5 stars
    Carrie – I too found it a little salty. Should have read the reviews first and maybe use garlic powder instead. I’m, wondering if you have ever tried this with Rotell tomatoes.

  68. Thanks for sharing your suggestions. I haven’t tried this with Rotel. If you try it, let me know how it is! Thank you!

  69. 5 stars
    Perfect!!! the only thing I didnt like was that it cooled quicker vs at a mexican retaurant it stays runny the whole time you are there.

  70. 5 stars
    Very good! I did make a couple changes. Used half the recommended garlic and omited the onion because we were out. Found the white american cheese at the deli. Came out perfectly!

  71. I’m making this dip for appetizers tonight. Mine came out really thin. I did change milk to heavy cream because I’m doing low carb diet. Was curious if that’s why or what??? Does it thicken on its own?

  72. Kathy – It does thicken as it sits. I usually make it a little thinner so it’s not too thick when it’s time to serve. Thanks!

  73. 5 stars
    I made this yesterday for Christmas munchies! Everyone LOVED IT! It was gone before I knew it! I will be keeping and making again! Thank you!

  74. I am an American living in Scotland. I have quite a few recipes that call for Velveeta. I can get that here from Amazon but 1 lb costs £20, about $23. I came across another site where the author mentioned using sodium citrate (citric acid) which I bought off Amazon and a lot cheaper than Velveeta Then on a site called there is a recipe for using this powder with cheese to make it act like melted Velveeta. I have not tried this yet but it should work on white cheddar.

  75. I’ve made this sooooo many times but right now I don’t have white cheese… will Colby jack work??? NYE party tonight…

  76. 5 stars
    This dip is sooo good! Definitely lives up to its name! And it was so easy to wipe together. Will be adding it to your favourite list.

  77. 5 stars
    Delicious and used red pepper flakes instead of cayenne because I didn’t have it. Will make again.

  78. 5 stars
    So I love this site, I find so many things that are just so easy and so gushed darned delicious. Why buy the processed crud when you can make it way better, way healthier, way cheaper, and a whole lot more of it too. This cheesy queso is like taking a trip into mouthtopia for a wild weekend that you never talk about.

  79. 5 stars
    This queso is definitely on repeat for dinner plans! It is SO good! Definitely the BEST homemade queso that is as good (if not better!!) than that lucious white cheese at everyone’s favorite Mexican restaurant (You know we all have one!)
    The seasoning is perfect, the cheese is just right, and the consistency is perfect!
    Try it! You won’t be sorry and your family will thank you!
    Oh, and did I mention just how affordable this is!? You feed your whole family for a fraction of what it costs at the restaurant for that small bowl of queso!

  80. Also for those that asked, Old El Paso chilies or Hatch Green Chilies come in different heat levels. There is mild, medium and hot. So read the can carefully so you don’t get something too hot or not hot enough. Just sayin.

  81. I haven’t tried that brand for this recipe so I’m not sure. I don’t think it would melt fully so it still may be slightly chunky. If you try it out, please let me know how it turns out. Thank you!

  82. This is great. Do you have a recipe for the brown sauce they put over burritos? My favorite restaurant serves this and it is not a pepper based sauce, just brown almost like gravy but thinner.

  83. I’m so glad you enjoy this recipe. I don’t have a brown sauce recipe yet.

  84. 4 stars
    Always serve “normal” queso – but loved the change up to white! And it’s super easy. Always top with the fresh tomatoes or pico for sure 🙂

  85. One of our fav go-to recipes. Fast and great! We prefer to use cream if we have it. And we dip baked chicken tenders, beef strips or plain pork rinds to stay keto!!! We love it

  86. 5 stars
    This is the best Mexican cheese dip!! I used deli sliced white American, a few pieces of pepper jack (for some added spice) and all I had was half and half but it turned out incredible! It’s better than any restaurant and with very few ingredients! Thank you so much for sharing!

  87. Hello.. this comment is in response to Nancy question regarding brown sauce.. I suggest researching Mexican Chili Gravy. Our local joint serves it, too. They’ve told me it was a combo chili sauce and brown gravy..

  88. 5 stars
    I made this for game day today. So simple quick to come together. And delicious!! Followed recipe exactly & added a handful of finely chopped tomatoes. This is a keeper. Thanks for your recipe. Go Chiefs!!

  89. 5 stars
    This IS definitely the easiest and most importantly the BEST white queso I have had!

  90. I used mostly american cheese, but put some pepper jack also. I also did a couple of pinches of cayenne pepper. It was good, but I’ll add more cayenne when I heat the leftovers and add some chopped serrano peppers. I just thought it would be spicier.

  91. Could this sauce be used for Mac and cheese. Leadbelly has an awesome queso Mac and cheese and this sounds like it could work. Any thoughts? Much appreciated

  92. Any tips to prevent it from hardening up after it’s been served and out on a table?

  93. 5 stars
    I am a queso fanatic! I love chips and dip of any kind. I have followed many recipes and tried my own variations and hands down THIS IS THE ONE!! I love it! Who would have thought white American would be the best cheese?! So many recipes call for a different versions of Mexican melting cheeses, but they have no Flava! Love it! Thank you thank you!!

  94. Delicious! Love love love this cheese. I’m not a cheese eater bye any mean’s, yet this recipe is delicious. Thank you for sharing ?

  95. This recipe sounds delish! I’m having a Mexican fiesta bday party and will be making.
    For a crowd of 15-20 ppl. Should I 3X the recipe?!

    Thanks in advance for you response!

  96. About to make and realized it doesn’t say whether or not to drain the chili’s. Do you drain or no?

  97. 5 stars
    My mom was really wanted Queso and chips…my son looked up this recipe and made it for her. Fortunately I had all the ingredients….this is truly amazing…she loves it…

  98. Hello Carrie, would this recipe work well if you use monterrey jack cheese rather than american?

  99. 5 stars
    Excellent! It is so easy and very yummy. The bowl is licked clean every time! My favorite go-to Queso. Thank you!!

  100. 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. 🙂

  101. 5 stars
    I have made this dip several times. It is wonderful. My grandkids just love it. Keeps me from going out for Mexican. Thank you

  102. 5 stars
    I Happened to like your recipes. Short time recipes. Quick and easy.
    Thank you for sharing. ?

  103. 5 stars
    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!!!

  104. 5 stars
    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.

  105. 5 stars
    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.

  106. 5 stars
    This recipe is great. I’ve served this a a couple of dinner parties, and everyone wanted to know how to make it.

  107. 5 stars
    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!

  108. 5 stars
    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

  109. 3 stars

  110. 4 stars
    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!

  111. 5 stars
    Made this for nacho night and it was a hit. Very easy to make. Definitely will be making again.

  112. 5 stars
    Delicious and perfect! Definitely 5 out of 5 stars! I used heavy whipping cream instead of milk which made it thicker. Best served warm. This cheese dip will definitely be a family favorite.