This is the BEST white queso dip, and it tastes just like the queso blanco you get at Mexican restaurants. It’s quick and easy to prepare, and it’s always a crowd-pleaser.
This post is sponsored by BUBBL’R.
Easy White Queso Dip (Just Like Mexican Restaurants!)
Growing up, there was this one little Mexican restaurant that my parents, grandparents, and I went to at least every other week. They had this white queso dip that was my absolute favorite food of all time.
It’s been a long time since I had the chance to go there, but I still miss that queso blanco dip! That was the flavor I was trying to replicate when I made this recipe, and honestly it tastes totally spot on.
This restaurant style dip is perfectly cheesy, smooth, creamy, and has just the best flavor. It’s really flavorful, but it’s not spicy enough that I’d be nervous about serving it to kids. You can definitely amp up the spice with more pickled jalapenos or some cayenne pepper if you’d like, but it’s a very family friendly recipe as it’s written.
I definitely recommend serving it with a fresh batch of pico de gallo. Something about the fresh salsa with the cheese sauce is the best combination to enjoy with tortilla chips.
I’ve partnered up with BUBBL’R to bring you this delicious appetizer. It’s perfect for Cinco de Mayo, game day, or just anytime you want to feed a crowd really good food. I love serving it with some ice cold cans of their lemon lime twist’r flavor! You can find out where to buy BUBBL’R here.
Queso Blanco Ingredients
White American Cheese: I used the Kraft Singles White American Cheese because it was the only option at my local grocery store. You could make this recipe a lot easier by going to your deli counter and asking for a large piece of the cheese from there.
Half and Half: I like using half and half because it’s rich and creamy, but not quite as thick and intense as heavy cream. If you’re going to simmer this for a long time to keep it warm, I’d recommend using evaporated milk instead.
Pickled Jalapenos: These are sold in jars, which are normally labeled pickled jalapenos, but they’re also sold in cans, which don’t have the same label. Either one will work though. Be sure to dice them nice and small!
Pickled Jalapeno Juice: This is just the juice from the jar of pickled jalapenos. It has tons of flavor!
Spices: We’re using a combination of onion powder, garlic powder, ground cumin, and salt to amp up the flavor in this recipe.
How To Make Queso Cheese Dip
To make white queso dip, start by heating a large non-stick skillet over medium-low heat. Add the white American cheese and the half and half. Stir until the cheese is melted. (See the recipe card below for the full printable instructions.)
Add the pickled jalapeno juice, pickled jalapenos, onion powder, garlic powder, and ground cumin. Stir to mix. Taste using the tortilla chips you’ll be serving it with, and then adjust the salt from there. It’s important to taste it with the tortilla chips because a little salt goes a long way, and whether or not you need any salt is definitely affected by how salty your chips are. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Optional Adaptations For Homemade Queso
One of the most popular adaptations is to add meat. Either some browned ground beef, sausage, or chorizo.
A fun vegetarian variation of that is to use black beans (or a black bean and corn mixture).
I prefer my queso dip white, just because that’s what I grew up with, but some people love adding in diced tomatoes or RO-TEL.
If you’re going to leave this warming on the stove for a long time, you might want to use evaporated milk instead of half and half so that the recipe doesn’t break. It won’t curdle in the time that this recipe needs, but there’s a chance it might if you simmer it for a long time.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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If you like this recipe, be sure to check out our entire Mexican Recipes section! Some reader favorites are:
- Chicken Flautas
- Wet Burritos
- Ranchero Sauce
- Walking Taco Casserole
- Chile Relleno Casserole
- Mexican Green Spaghetti
- Mexican Picadillo Con Papas
- 1 pound white American cheese (chopped)*
- 1 cup half and half
- 2 Tablespoons pickled jalapeno juice (from a jar of pickled jalapenos, or a can of sliced jalapenos)**
- 1 Tablespoon finely diced pickled jalapenos**
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt (to taste)***
- Heat a large non-stick skillet over medium-low heat. Add the white American cheese and the half and half. Stir every minute or two until the cheese has fully melted. Once the cheese is nearly melted, turn the heat down and stir constantly until the cheese is fully melted. This process takes a little patience, and it’s really important to melt the cheese low and slow so that the half and half doesn’t separate while it cooks. It will likely take about 10 minutes for it to fully melt.
- Once the cheese has melted and reached a smooth consistency, add the pickled jalapeno juice, pickled jalapenos, onion powder, garlic powder, and ground cumin. Stir to combine. Taste, and add salt to taste.
*I used Kraft Singles White American Cheese.
**This recipe is written to be kid friendly, but if you’d like to taste a little heat, add another Tablespoon of pickled jalapeno juice and 1/2 - 1 more Tablespoons of diced pickled Jalapenos.
***A little salt goes a long way in this recipe. The amount of salt needed also really depends on how salty your chips are, which is why it’s written to taste. I’d recommend tasting it using the chips you’re planning to serve it with, and then adjusting the salt a tiny bit at a time from there.
Amount Per Serving: Calories: 251Total Fat: 21.4gCarbohydrates: 1.8gFiber: 0.1gSugar: 1.3gProtein: 13g
Nutrition information isn’t always accurate.
If you’ve never tried white queso dip, you’re missing out! This queso blanco dip is incredibly easy to make, a family favorite, and it’s packed full of delicious flavor!