5 Ingredient White Queso Dip (Queso Blanco)
No need to visit your favorite Mexican restaurant to enjoy the best queso recipe! This creamy white queso dip only has five ingredients and is so easy to make.
We eat at Mexican restaurants several times each month! I know it’s not authentic, but I always crave the white cheese dip that you can find at Mexican restaurants here in the Midwest. It’s one of my favorite things to order.
I’ve been experimenting at home to make an easy white queso dip recipe like this one for several years, and I think I’ve nailed it!
This Easy White Queso recipe uses white American cheese, which you can find at your deli counter! The deli will be happy to cut you the perfect hunk of cheese to make this smooth cheese dip.
This recipe is a queso blanco dip, hence the white American cheese. But, if you want to make a yellow cheese dip, you can use high quality American cheese from the deli! I do not recommend using shredded cheese, because the coating it is tossed in can affect how it melts.
I know what you’re thinking. “This lady is telling me to use American cheese in this Mexican cheese dip?” Well, yes, I am. And you’ll have to trust me that it makes a super smooth cheese dip without having all of the fillers that are in Velveeta cheese.
Need more recipes for Cinco de Mayo? Try Pollo Asado Tacos | Baked Baja Fish Tacos | Sour Cream Chicken Enchiladas | Fried Egg Chilaquiles Verdes
Recipe Substitutions
When making this cheesy dip, there are several substitutions you can try!
- Substitute heavy cream or whole milk for the half and half.
- You can also substitute 8 ounces cream cheese and 8 ounces milk for the pint of half and half.
- Use half white American cheese and half Monterey jack cheese OR half pepper jack cheese.
- Substitute roasted poblano peppers or serrano peppers for the jalapenos.
- I like using pre-made taco seasoning to easily add a variety of spices. But, instead of taco seasoning, add equal parts cumin and chili powder.
Serving Suggestions
I like to bring this queso dip to parties and serve it alongside taco dip or cowboy caviar salsa and a BIG bowl of tortilla chips. Delicious!
But there are so many ways to enjoy this white cheese sauce! Here are a few of my favorites:
- Served with a bag of tortilla chips and Smoky Grilled Salsafor dipping!
- Drizzled over the top of a bowl of Mexican rice, black beans, diced avocado and salsa.
- As the cheese on a huge plate of BBQ Pulled Pork Nachos!
- Drizzled over chicken tacos, ground pork tacos or my Mexican Chicken Casserole.
Add to the festive feeling by making a Mezcal Margarita, or this Cantitos cocktail that is kind of like a Paloma! If you need to accommodate a vegan guest, don’t stress! This Vegan Queso recipe is pretty easy to make and tastes fantastic.
Recipe Additions
This is YOUR homemade queso dip, so feel free to experiment with it! The simple ingredients in this recipe will give you a great base! I especially love adding green chilies to the mix. Here are a few additions that I’ve tried:
- 1/2 teaspoon garlic powder
- 3.5 ounces green chiles
- 1/2 cup fresh pico de gallo or chunky salsa
- a can of the original Rotel tomatoes
- 1/2 pound of cooked, crumbled ground beef to make a simple chile con queso
- 1 teaspoon garlic powder or onion powder
- 1-2 diced garlic cloves when you add the jalapenos
- 1/8 teaspoon of cayenne pepper to make it spicy
Storing Leftover Queso Dip
Store in an airtight container for 3-4 days in the refrigerator. Reheat gently on the stovetop or at half power in the microwave.
I hope that you love this white sauce recipe! If you make it, I’d love to hear how it went in the comments below.
5 Ingredient White Queso Dip
Ingredients
- 1 pound white American cheese, cubed
- 12 ounces half and half
- 1 tablespoon jalapeno peppers, fresh, diced fine
- 1 tablespoon jalapeno juice, from jar of jalapeno slices
- 2 teaspoons taco seasoning
For garnish (optional)
- fresh jalapeno slices and/or fresh cilantro
- diced tomatoes
- crumbled queso fresco
Instructions
- In a medium saucepan, heat 2 teaspoons of olive oil over medium heat. Add fresh jalapenos and sauté for 2-3 minutes until they begin to soften.
- Add the jalapeno juice. Cook until it just starts to begin to boil, then turn the heat to low.
- Add the half and half and stir.
- Add the cheese and allow it to melt into the half and half on low heat. Whisk constantly to keep it from scorching, until melted through, 3-5 minutes.
- Remove from heat and add taco seasoning. Stir and taste.
- Serve warm with your favorite tortilla chips for dipping.
I can almost taste this as I, too, experiment with a variety of cheeses. I want to share a hint to be able to freeze any cheese dip/sauce by simple adding a teaspoon of sodium citrate. Increase the amount if you are doubling or tripling. You can find it on Amazon. When I researched how Kraft learned how to blend cheeses with other liquids, he found that once you blend cheese with any liquid and add sodium citrate then freeze, the cheese won’t clump or separate from any liquid you choose. I always have a couple of my favorite blends in the fridge (very long shelf life). My favorite is a pepper jack and cheddar with bacon bits for macaroni or russet potatoes. You can even pour it over broccoli or brussels sprouts.