This Mexican white queso dip is a creamy and zesty cheese dip that contains just 3 ingredients and is ready in 5 minutes. Queso blanco is the perfect addition to any party menu!
You can never go wrong serving a hot cheese dip at a party. I typically serve pizza dip, beer and brat dip, or this amazingly easy queso dip.
When I go to my local Mexican restaurant, I always have to order the white queso dip. It’s smooth, creamy, a little bit spicy and totally addicting to scoop up with a big pile of tortilla chips! I decided I needed to learn how to make white queso dip at home, and was astounded by just how easy it actually is to make. All you need is a couple of ingredients and you can have your own skillet of cheese dip on the table in minutes!
White queso dip ingredients
To make Mexican cheese dip, you’ll need just 3 ingredients: white American cheese, green salsa and half and half. That’s it!!!
How to make white queso dip
Cut your cheese into cubes, then put it in a pan with half and half and salsa verde. Cook the mixture over medium heat, stirring occasionally, until the cheese is melted and a smooth dip forms. You can add toppings such as pico de gallo, or serve it as-is with plenty of chips.
Tips for queso dip
- I like to serve my white queso dip with tortilla chips, but other great dipping options are sliced veggies or flour tortillas cut into triangles.
- Queso dip also makes for a great cheese sauce for nachos, burritos and tacos.
- I typically use a mild green salsa in this recipe so that it’s not too spicy for the kids, but if you prefer heat, go for a hot salsa! Alternatively, you can add minced pickled jalapeno slices to turn the heat up.
- While this Mexican cheese dip is great on its own, I find that adding a topping of fresh pico de gallo really takes it over the top. You can either purchase pico de gallo or make my homemade pico de gallo.
- You’ll want to purchase a block of white American cheese at your grocery store deli counter – just ask for a pound of the cheese, not sliced.
Recipe FAQs
Queso dip in America is typically made with American cheese because it has a creamy mild flavor, and melts smoothly without separating.
I find that white queso dip is best served piping hot from the skillet, but you can reheat it if needed. Simply microwave in 30 second increments until the dip becomes liquid and you’re ready to go. If you’re planning to add pico de gallo, add it after reheating the dip. If you add the pico de gallo before reheating, the dip may become watery.
Queso Dip variations
This queso dip is fabulous as-is, but you can add other ingredients to make it your own.
- Meaty Queso Dip: Add 1/2 pound cooked and crumbled ground beef or chorizo.
- Bean and Cheese Dip: Add 1 cup rinsed and drained beans, such as black beans or pinto beans.
- Bacon Cheese Dip: Add 1/2 cup cooked and crumbled bacon on top of the dip.
- Veggie Lover’s Dip: Add 1 can of drained diced tomatoes with chiles, as well as 1/2 cup corn kernels.
This queso dip is perfect for parties, Cinco de Mayo, game day, or any time where you’re looking for a quick and satisfying snack!
More Mexican food recipes
Queso Dip Video
White Queso Dip
Ingredients
- 1 pound white American cheese cubed
- 1 cup half and half
- 1/4 cup salsa verde
Optional garnishes:
- 1 cup pico de gallo
Instructions
- Place the American cheese, salsa verde and half and half in a pan over medium heat. Cook, stirring occasionally, until melted and smooth.
- Serve immediately, topped with pico de gallo if desired.
Notes
- I typically use a mild green salsa in this recipe so that it’s not too spicy for the kids, but if you prefer heat, go for a hot salsa! Alternatively, you can add minced pickled jalapeno slices to turn the heat up.
- While this Mexican cheese dip is great on its own, I find that adding a topping of fresh pico de gallo really takes it over the top. You can either purchase pico de gallo or make my homemade pico de gallo.
- You’ll want to purchase a block of white American cheese at your grocery store deli counter – just ask for a pound of the cheese, not sliced.
This looks so good and we love all your recipes! Can we use whole milk in place of half and half?
Thanks!
You can make it with whole milk or full cream. I made it once with 2% just because that’s what was in the fridge. Just put more salsa in it and it will be really good but a little different.
I couldn’t get the cheese to melt. Maybe I got wrong cheese?
What brand did you use?
I am drooling over this! I want to get my bag of chips and just dig in…looks soo good
Yum!! I have all of these ingredients, so I am definitely giving this a go!! Thank you so much for the recipe 🙂
My family enjoyed this delicious dip on Game Day. Now I’m back making it again this holiday weekend!
Yum! I eat queso at restaurants, but haven’t made it at home until now. This recipe is delicious!
5 minutes and all this deliciousness is done! Count me in! Looks so yummy!
A winner with a foodie type of group! Used the slow cooker to keep it warm. Made the pico de gallo as a complement. All were hits!
This is so good! I am enjoying the dip right now! Thank you for this easy to follow recipe.
This was my first time making queso dip so it’s a great base for me to start and it turned out wonderful.
Can you add a can of Rotel tomatoes
Yes that’s fine!
Best queso dip! I added a pinch of red pepper flakes, a few shakes of cumin and chilli powder and used 1/4 cup of canned tomatoes with green chillies, bc that’s what I had and it was amazing. Thank u so much!!!!
Can this be put into a crockpot?
Yes just keep on low heat!
What type of what American cheese did you use?
Boar’s Head deli style white american cheese
Are you able to make a large batch of this and freeze it in small portions for easy weeknight meals? Would love to pair this with taco night.
I think it could work but I haven’t tried it myself!
how long can you keep thiis dip in the fridge?
Up to 4 days!
It’s perfect. I Made mine with the (newish) white Queso Velveeta and Kirkland garden salsa. I subbed Half and Half for 3/4c Heavy Whipping Cream and 1/4 c water for a little more fatness.
Some green hot sauce to taste and it was probably the best Queso I’ve ever had. No idea why I never thougy of using a heavy cream.
Thanks for the recipe!
What brand of white American cheese do you buy at the deli? Could I use a 16oz package of krafts white American cheese, and break into pieces, since I’m going to be stirring till it melts, without leaving my sauce pan? Thanks
I use Boar’s Head which is what my deli sells. I think the slices could work although I haven’t tried it that way!
Yes, slices were easy to melt but more time consuming to unpack!
Made this for a Nacho Bar social at work. Huge hit! Everyone kept asking who made it and for the recipe. Great stuff!
Has anyone used evaporated milk instead of the 1/2 n 1/2?
I am not a fan of most Mexican restaurants white cheese dip but this one is the best!!!! I have used several different kinds of white cheese but my favorite is White American!!! You really can’t miss with this one!!! No mayo taste!!!!!