I was instantly hooked the first time I ordered white queso dip at my local Mexican restaurant. There was something magical about that smooth, creamy cheese with just the right amount of spice that kept me coming back week after week. Eventually, my wallet protested these frequent restaurant visits, and I became determined to crack the code on this seemingly simple yet elusive appetizer.
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After many failed attempts (hello, stringy, separated cheese!), I finally discovered the restaurant industry’s best-kept secret: white American cheese from the deli counter to make the best Mexican white cheese dip. Not the individually wrapped slices, but the real thing, sliced fresh from the block. This revelation changed everything, and now I can create that same velvety, restaurant-quality queso that has friends and family begging for my recipe.
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Why This Recipe Works
This white queso recipe produces that perfect, smooth, restaurant-style dip every time because:
- It uses the right cheese: White American cheese provides that signature melt without separating or becoming stringy, best of all you can purchase this cheese at your grocery store
- It balances flavors: The mild onion and green chilies add depth without overwhelming the creamy cheese
- It maintains the perfect consistency: Heavy cream helps achieve that pourable yet substantial texture
- It’s effortless: Just five ingredients and less than 15 minutes from start to finish
Best of all, making this at home costs a fraction of what you’d pay at a restaurant, and you can customize it precisely to your taste preferences!
Equipment You’ll Need
- Medium saucepan with a thick bottom (to prevent burning)
- Cutting board and knife
- Wooden spoon or silicone spatula for stirring
- Serving bowl (preferably one that retains heat)
Ingredients Breakdown
- White American cheese – Forms the base of the dip; provides the smooth, creamy melt that defines restaurant-quality queso; use deli counter cheese, not pre-packaged slices
- Butter РCreates a flavorful base for saut̩ing the onions; adds richness to the finished dip
- White onion – Contributes subtle sweetness and aromatic flavor; white onion is traditional in Mexican cooking
- Canned green chilies – Add mild heat and authentic Southwestern flavor without making the dip too spicy
- Heavy cream – Creates the perfect consistency and helps the cheese melt smoothly; prevents the dip from becoming too thick
How to make white queso dip recipe
- Melt butter in a medium-sized pan or skillet.
- Add onions and cook until they become translucent.
- Place the cheese and cream in a saucepan. Cook over medium-low heat until the cheese melts, stirring occasionally.
- Add green chilies and onions after the cheese has melted, and stir well.
- Pour the dip into a bowl and serve it with tortilla chips.
- Garnish with chopped fresh cilantro if desired.
Authentic Mexican Restaurant White Queso Dip (Queso Blanco)
Ingredients
- 2 teaspoons butter
- 1/4 cup finely chopped white onions
- 1 pound White American cheese
- 4 ounces green chilies 1 can – do not drain
- 4 ounces heavy cream
Instructions
- Melt two teaspoons of butter in medium-sized frying pan. Add onions, cook until they become translucent.
- Place the cheese and heavy cream together in a medium-sized pan and heat over low-medium heat until the cheese melts.Â
- After the cheese has melted, add green chilis and onions and stir well.Â
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Notes
Nutrition
Frequently asked questions about homemade queso
If you have a non-stick pan, use it. If not, use a medium-sized pan with a thick bottom for this recipe. The thick bottom will distribute the heat very well. You could also make this recipe in a fondue pot or even a small crockpot.
Keep the heat low. Stirring frequently will prevent your cheesy queso from sticking to the bottom of the pan and burning.
This recipe is straightforward to make in a crockpot. Simply add all of the ingredients to a 4-quart slow cooker and set it to low. Stir from time to time and you will have delicious queso.
Variations on this favorite white cheese dip
White queso dip variations
This white queso dip is fabulous as-is, but you can add other ingredients to make it your own. It’s the perfect mix-and-match dish. Here are a few suggestions:
- Meaty Queso Dip: Add 1/2 pound cooked chorizo or crumbled ground beef.
- Bean and Cheese Dip: Add 1 cup drained and rinsed beans, such as pinto or black beans.
- Bacon Queso Dip: Add 1/2 cup cooked and crumbled bacon on top of the dip.
Fun toppings for white queso dip
Want to upgrade your white cheese dip experience? Make it more colorful. Try some of these toppings for your melted cheese goodness.
- a sprinkle of garlic powder on top of the final dish just before serving
- fresh diced jalapenos for some heat
- diced pickled jalapenos for color
- a sprinkle of chopped cilantro
- finely diced red pepper or green bell pepper
- diced tomato
- a spoonful of pico de gallo
- a diced roasted green chili
How to store leftover white queso dip
Should you have any leftovers, you should store them in an airtight container in the refrigerator for up to one week.
How to reheat leftover white queso
If you use heavy cream, this will reheat very well. Place it into a small pot over low heat, and stir occasionally. It should have a good texture upon reheating. If it is too thick, add a single tablespoon of milk or heavy cream and stir well. If you are happy with the thickness, stop; if you want the queso thinner, be sure to add another tablespoon and stir until you are happy with the thickness.
More queso recipes for you to try
- Applebees White Queso
- Chili’s Skillet Queso
- Chili’s Queso Recipe Crock Pot
- Pappasito’s Queso Recipe
- Tex-Mex Queso Recipe
Let me know which one is your favorite – I love hearing from readers.
Popular Mexican recipes
- Carne Guisada
- Chile Relleno Casserole
- Taco Bell Taco
- Chipotle Barbacoa Recipe
- Authentic Cheese Enchiladas
- Chicken Enchiladas with Cream Cheese
- Spicy Potato Soft Taco
- Restaurant Refried Beans
Be sure to check out more of the best Mexican recipes and my easy recipes for dips to make for your next party or game day.
Once you master this basic white queso recipe, you’ll never go back to store-bought dips or expensive restaurant versions again. It’s surprisingly simple yet incredibly satisfying—the perfect appetizer for everything from casual family taco nights to festive gatherings with friends.
This was delicious and will be making again. Used directions to a T!
*I think it’s important that people take note you are using American Cheese in this recipe~ not white cheddar cheese. Might explain why some are getting “gloppy” or inconsistent results. American cheese melts much better because it is made by heating a mild cheddar or colby cheese to a certain temperature, & then adding in emulsifiers, & usually some whey or milk proteins, & some seasoning. It makes a big difference in certain recipes, such as queso.
Stephanie,
We just tried Taco Cabana’s new Queso Blanco enchiladas tonight, and they were really, really good. We had both beef and chicken. But, chicken was so-so. Tasted burnt and seasoned extremely too much for being inside an enchiladas. But, the beef one was really, really good.
Maybe, put together an enchiladas recipe, called “Queso Blanco Enchiladas copycat like at Taco Cabana”. It’s an idea because many people have been looking for it online. ANd, it’s surprising good. In Houston, it’s surely not worth $9.49 for the beef plate with 3 enchiladas and $9.69 for 3-chicken ones. But, it’s something different.
We only went because of a $5-off coupon. But, we’re not goonna spend $21 for 2 plates. Yeah, $12 or so (if good coupon) for 2 plates, but those days might ben gone. $6 each — sure. Not almost $10 bucks. NO WAY.
Basically, we’re gonna spend the time to figure out how to copy it. Just like everyone else who likes them.
Thanks for all you do, DavidF
Thank you for your suggestion!
Do you drain the chilis?
I do not drain the chilis.
Can you use evaporated milk instead of heavy cream?
You could, not sure that it would be exactly the same though.
Could I use half and half instead of heavy cream?
Yes, that could work.
What is the difference between white and regular cheddar?
Cheese is naturally white or maybe a light yellow. Bright yellow cheese is a cheese that has had a color additive added to it.
What is the difference between white & yellow cheddar?
Coloring that is added to the cheese.
This is delicious….but the liquid and cheese ratio isn’t right, and was left with glop
You need to make sure the cheese is shredded and use a whisk to stir until smooth. I also used slightly more liquid.