Restaurant Style White Queso Dip
It’s a fiesta!
If your family can’t get enough of this popular restaurant style cheese dip, try making this easy White Queso Dip at home! This versatile recipe can be adjusted to your preferred heat level and can even be used as a sauce to pair with your favorite Mexican dish.
Restaurant Style White Queso Dip
yield: 8 SERVINGS
prep time: 10 MINUTES
cook time: 5 MINUTES
total time: 15 MINUTES
A yummy and popular restaurant style cheese dip, try making this easy White Queso Dip at home! Adapted from AllRecipes.com.
Ingredients
- 1 pound white American cheese, cubed
- 1 tablespoon butter
- 1/2 cup half & half or milk
- 4 oz. can green chiles
- 1/2 cup canned jalapeños - diced (or less/more to taste)
- 1 tsp ground cumin
- 1 tsp garlic powder
- red pepper flakes, to taste
- tortilla chips for dipping
- garnish with jalapeños and cilantro, if desired
Directions
1
In a skillet or saucepan, place butter, cheese cubes, and milk on LOW heat and stir frequently until cheese melts.
2
Stir in green chiles, jalapeños, cumin, garlic powder, and red pepper flakes.
3
If the dip is too thick, add more milk or cream to thin. Garnish with jalapeños and cilantro.
4
Serve immediately with tortilla chips. The yield of this recipe fits perfectly in my Little Dipper sized Crockpot and my 8-inch Lodge cast iron skillet.
This recipe can easily be doubled for larger crowds. Serve in a slow cooker on warm if you’d like to keep the dip warm during a gathering or if you’d like to make ahead.
Hip Tip: I went to my grocery store’s deli department and asked for a 1-pound chunk of White American Cheese which works really well because it melts easily. If you can’t snag a chunk, you can also use slices or even white Velveeta cheese.
Sounds so good. Gonna try this.
Do you drain the chiles or jalapenos?
No on chiles- yes on jalapeños 😀
Looks yummy! Thanks 😊
Sure Kathy. Thanks for stopping by!
Yum! Have a card party next month and wanted to make something different than my usual spinach/artichoke dip! I bet this will be a hit.
Perfect! Enjoy 😀
Noooo not when I’m on a diet! Sounds and looks great, Lina. 🌞
Ha! Sorry Julia! 😀 Save for a cheat day. Lol
Lol you think like me 😉
Can I just melt it in crock pot?
Ya I’m sure you could! Just stir every once in awhile.
How hot are these green chilies. Can I use fresh ones?
I think there are mild and hot varieties – mild aren’t hot. They are roasted though. For a similar taste you can roast your chilies in the oven, peel off skin and chop. I’ve done that with hatch chilies -yum
Sam’s club sells white american cheese slices in 3# packages. This works well for this. I make something similar but use 1/2 white american cheese & 1/2 shredded pepper jack cheese. A little more heat & oh so yummy!
Great! Thanks Karen!
Made this a few times and it is totally delicious! I usually heat on the stove and put in the crockpot to keep warm!
I can’t wait to try it without the chiles and jalapeños. We love cheese dips but even the guys won’t eat spicy food. I bet it will be awesome.
The mild chilis just give the cheese dip some texture, they’re not hot/spicy at all. I’m not a fan of jalepenos, so those I do omit. But when I make this dip for parties, I just put them in a bowl and people can add them if they want.
You think this would work with white cheddar cheese instead of American cheese? I’m not sure if there is a big flavor difference or if the textures would be different. Thanks in advance!
I imagine it will be the same. I have tried with yellow before similar to this and it was good.
I find that regular cheddar works. I prefer to use evaporated milk in a can because it’s already been heated it doesn’t curdle.
Traci, It won’t work as well because American Cheese has salts that keep the fat in the cheese from separating when it is melted. All cheddar will be grainy.
Looks so yummy.
Yummy!!
yuuum
I make this with less ingredients:
– 1 lb white American cheese
– 2 small cans green chilies
– 1 pint of heavy cream
– a pinch of cumin
I make it in a small dipping crockpot and it is my most requested party offering- lol! I usually serve it with tortilla chips, bread chunks, and steamed broccoli!
Trying this tonight! FYI-in recipes calling for half-n-half or heavy cream, I sub evaporated skim milk(or fat-free). All the richness with much less fat!
I have made this many times from when you posted in the past. It’s YUMMY! I buy (kroger) the jalapeños American cheese from the deli. That way you don’t need to add a can. So good, thanks for sharing!
Thanks for coming back to tell us Libby! Great tip too.
I make a really similar dip but start with a bechamel to thicken. this could be a good option for my gluten free friends and fam. Love the presentation with the cilantro and jalapeno on top as well. Thanks!
Can tou make it the day before and stores in fridge
Ya I’m sure you could and then reheat it next day. Maybe add a little more milk if it’s too thick. Hope that helps!
If you refrigerate it and DONT like a ton of spice, maybe omit the jalapeños. Those will heat up as they are stored in the fridge.
Yea. Gonna I make it tomorrow for Cinco de Mayo virtual party! Thanks for sharing
Made this for a queso fountain for a wedding reception for 144. Puréed the green chilies so they would flow better, skipped the jalapeños because the bride didn’t like spicy. To make it flow better, use heavy cream instead of milk (figured this out two hours into the event). Made nine pounds, and they just could not get enough!
Wow how cool! That is amazing!