This White Queso Dip is the perfect blend of creamy, cheesy, and spicy – just like at your favorite Mexican restaurant! It comes together in under 20 minutes and makes every tortilla chip special.
Easy Homemade Queso Dip Recipe
Who can resist the chips and queso at your favorite Mexican restaurant? There’s just something about that creamy, cheesy, slightly spicy white queso dip that’s impossible to ignore. Not gonna lie, half the time I end up filling up on that and taking my actual meal to go.
Making the perfect Mexican queso blanco dip at home is actually quite easy, and with just a few ingredients. It’s the perfect appetizer for your favorite Mexican dishes and makes an addicting game day or party appetizer.
Is White Queso Dip Spicy?
This white queso dip has a mild spice level, so it satisfies most taste buds. However, you can easily make it spicier or even more mild depending on your preferences.
If you want to modify the spice level in your dip you can do so by using a spicier or milder Rotel or using more or less pepper jack cheese than Monterey cheese. Either way, be sure that you use 2 cups total cheese.
Homemade Mexican queso dip is made with just a handful of ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Cheese – I use equal parts pepper jack and Monterey jack cheese, though you can use more of one and less of the other as desired to adjust the heat level.
- Rotel – I used original Rotel but you can use mild or spicy as desired.
- All-purpose flour – Thickens the cheese dip.
- Heavy cream – Adds a rich creaminess to the Mexican queso dip and thins out the cheese a bit.
- Chives – Optional garnish.
- Tortilla chips – For serving.
Can I Use Different Types of Cheese?
I think the combination of Monterey jack and pepper jack cheese gives the perfect flavor profile. However, you can use other cheese if desired. White American from the deli (NOT the pre-packaged singles), is a popular option but I don’t think it adds enough flavor. Whatever cheese you choose to use, be sure the total amount is 2 cups.
How to Make White Queso Dip
Here’s how to make your restaurant-style queso cheese dip at home in just a few easy steps.
(Don’t miss the easy printable recipe card below with all the details.)
- Combine the ingredients. Combine both cheeses, the Rotel, and flour in a saucepan. Slowly stir in the heavy cream and then turn the heat on to medium-low.
- Cook. Heat the mixture over medium-low for 10 to 12 minutes, stirring frequently, until melted and combined. Once it begins to bubble slowly, cook for 2 to 3 minutes until thick and smooth.
- Enjoy. Serve immediately with tortilla chips and chopped chives.
How to Thin Or Thicken Queso Dip
If you end up with a dip that is too thick, do not add cold cream or you will get a curdled dip. Instead, heat up a few tablespoons of cream in the microwave until steaming, and then add 1 tablespoon at a time of hot cream to the dip, stirring constantly until smooth. Add the cream slowly or you’ll end up with a dip that is too thin.
If your dip is thinner than you’d like, you can thicken it either by heating it longer or by adding 1/4 cup of shredded cheese to the hot dip and stirring until melted and smooth. If necessary, you can keep the dip heating over very low heat while stirring in the cheese, using both methods. Be careful not to over-thicken the dip though or it will be clumpy and not dippable.
Tips for Success
Here are a few tips for making white queso dip at home.
- Do not rush this recipe. The biggest mistake you can make is to heat it too quickly and cause the dip to split or the cream to curdle. Heat it slow and steady and stir it the entire time.
- Use freshly grated cheese. Do not use pre-shredded cheese with this recipe because the pre-shredded cheeses have preservatives that make it harder for them to melt well. Freshly shredded cheese from a brick of cheese is the way to go here.
- Possible additions. To bulk this dip up a bit, feel free to add in some jalapenos, black beans, corn, or cooked chorizo.
What To Serve with Mexican Queso Dip
The most common way to serve white queso dip is with tortilla chips. I highly recommend the thin, restaurant-style tortilla chips for the authentic experience. You can also use pretzels, veggies, or your other favorite dippers.
How to Store & Reheat Leftovers
This white queso dip is best served warm but any leftovers can be stored in an airtight container in the refrigerator for 3 days. It is best to reheat it on the stove over low heat instead of in the microwave so that it does not split or curdle. If you must reheat in the microwave, heat in short, 10 to 20-second increments and stir well between each turn until smooth and warmed throughout.
More Mexican-Inspired Recipes:
- Mexican Pizza (Taco Bell Copycat)
- Chile Relleno Casserole
- Salsa Verde Chicken
- Chicken Taco Soup
- Stuffed Bell Peppers
White Queso Dip
- 1 cup freshly shredded pepper jack cheese
- 1 cup freshly shredded monterey jack cheese
- 1/2 cup Rotel (original, mild, or hot), well drained
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- Chopped chives , optional garnish
- Tortilla chips , for serving
- Place a medium saucepan on the stove but do not turn on the heat.
- Add the pepper jack cheese, monterey jack cheese, drained Rotel and all-purpose flour to the saucepan ; mix together until combined.
- Stir in the heavy cream, little by little, until combined and then turn the stove to medium-low heat.
- Stir frequently and do not increase the heat above a low-medium, for 10-12 minutes or until everything is melted and combined. It should thicken and begin to bubble slowly.
- Once bubbling, allow to cook for 2-3 minutes or until thick and smooth. You should not be able to taste or feel the flour when you test the dip. Do not overheat.
- Remove from the heat and serve right away with tortilla chips and chopped chives, if desired.