If you've ever sat down at a Mexican restaurant in Texas, you know the struggle - one bite of that warm, melty white queso, and suddenly, you're dipping, scooping, and forgetting that an actual meal is on the way.
This ultra-creamy, silky smooth cheese dip is a Tex-Mex favorite and easy appetizer, made with White American cheese and laden with roasted green chiles, giving it that irresistible restaurant-style texture. This recipe comes from my personal archive of working as a line cook on The Riverwalk in San Antonio, Texas and I think you'll agree it's the same white queso recipe from your favorite Mexican restaurants.
Unlike traditional yellow queso, Texas White Queso, also called Chile Con Queso, has a milder, buttery flavor with just the right kick of heat, making it impossible to stop eating. Whether you’re dunking tortilla chips, spooning it over tacos, or drizzling it on fajitas, this queso is pure melty perfection that will be a standout on a game day, a taco Tuesday, or a special Cinco De Mayo celebration. Just be warned! Once you start, stopping the cheesy goodness is the real challenge!
Simple Ingredients For Tex-Mex Style Queso Blanco Dip
- White American Cheese (from the deli counter - trust me!)
- Canned Evaporated Milk
- Diced green chiles (canned or fresh)
- Diced pickled jalapeños (for that Tex-Mex zip)
- Garlic powder, onion powder, and cumin (optional but flavorful!)
- A splash of water or milk to adjust thickness from a creamy consistency to a thinner consistency
White American Cheese
You can get your White American Cheese from the deli counter at your local grocery store, where they'll slice you off a block according to the weight you request. You don't need the most expensive mexican cheese. You'll need to shred this cheese on a cheese grater, or at least chop it into 1/4 inch chunks.
You can also purchase White American slices, as I did in this video, and cut them in half to help them melt into the evaporated milk.
Once you have your big bowl of the best Mexican white cheese dip, you'll be happy you followed this easy recipe using a handful of ingredients to get that perfect restaurant style cheesy dip. It's going to become one of your favorite things to toss on the table for taco night.
Chef Tip
All American cheese brands are not created equally. Boar's Head American Cheese is the most reliable in terms of never breaking and having exceptional, creamy flavor. The company is aware that restaurants and foodies use their American cheese products for sauce and queso making, and are diligent in producing a superior cheese product that is stable and won't curdle--that being said we have used many American Cheese brands with good success. This type of cheese will provide the creamy texture that tastes exactly like your favorite Mexican restaurant queso.
Whether this is your first time making a real cheese homemade queso, or you're a pro with queso recipes, this easy white queso dip recipe will become your go-to new favorite for family gatherings. Your family may even think you bought it straight from your favorite local Mexican restaurant! That's how confident we are that this is the best queso blanco dip!
At a Glance (Step by Step)
- Chop or cube the white American cheese into small pieces for easy melting.
- In a saucepan over medium-low heat, add the evaporated milk, I start with one can and add the second when adjusting the thickness of the sauce. Once it's warm, start stirring in the cheese a little at a time, whisking constantly so it melts smoothly.
- Add in all of the American cheese and melt it fully before adding the pepper jack.
- Add the diced green chiles and pickled jalapeños. Stir well. These bring the flavor and a touch of heat.
- Season to taste. Garlic powder, onion powder, and cumin are great additions for depth of flavor.
- Adjust the consistency with a little extra milk or water if needed. It should be pourable and silky.
- Serve immediately, or keep warm in a small slow cooker or fondue pot.
Bonus Tips:
These Milk Substitutes can help with adjusting the dip's consistency or making the queso a dairy-free dream:
- Half-and-half or heavy cream - For a richer dip!
- Evaporated Milk - Holds up well when keeping queso warm for longer periods.
- Unsweetened almond milk or oat milk- If dairy-free, but you'll need a dairy-free melting cheese too!
- Some dairy-free melting cheeses we recommend are Violife or Chao brands
Green Chile & Jalapeños Swaps that can tweak the flavor of the queso dip:
- Fresh roasted poblano peppers – Mild, smoky, and delicious
- Fresh jalapeños or serranos – For more heat.
- Chipotle peppers in adobo – For a smoky, spicy twist.
Storing & Reheating Leftover Texas White Queso Dip
If you somehow have any leftover Texas White Queso Dip, you'll want to store it properly in an airtight container so that it's just as creamy and dreamy the second time around.
Storing
- Cool it down first
- Let the queso dip cool to room temperature before storing to prevent condensation (AKA the dreaded watery cheese sauce situation).
- Use an airtight container
- Store in a glass or plastic airtight container to keep it fresh and prevent it from absorbing fridge smells.
- Refrigerate
- Keep in the fridge for up to 4-5 days. Any longer and it may start to separate or lose flavor.
Can You Freeze It?
Technically, yes...but it's not ideal or recommended! The texture gets grainy after thawing, and it's likely to need aggressive stirring and thinning. If you absolutely must freeze it, do so in a freezer-safe container and use the dip within a month. Thaw in the fridge overnight before reheating gently.
Reheating
- Stovetop method (best texture)
- Reheat over low heat in a saucepan, stirring frequently. Add a splash of milk to loosen it up if it’s too thick.
- Microwave method (lazy but effective)
- Microwave in 30-second bursts, stirring between each round. Again, add milk as needed to thin.
- Don’t boil it!
- High heat can cause the cheese to break and get grainy. Gentle heat is key.
White Queso Dip Recipe
Ingredients
- 12 oz White American cheese slices or a 12 oz. block of White American cheese from the deli
- 1/2 pound Pepper Jack or Monterrey Jack shredded from a block of cheese
- 2 cans evaporated milk no need for whole milk!
- 3 tablespoons chopped jalapeños with juice
- 7 ounce can roasted green chiles
- Garnish: Fresh chopped cilantro
- 1 bag tortilla chips
Instructions
- Chop or cube the white American cheese into small pieces for easy melting.
- In a saucepan over medium-low heat, add the evaporated milk. Reserve half a can for adjusting consistency. Once it's warm, start stirring in the American cheese a little at a time, whisking constantly so it melts smoothly. When the American cheese is melted fully and smooth you can add the pepper jack or Monterrey jack cheese. Do not add it before the American cheese is melted, or it will appear curdled.
- Add the diced green chiles and pickled jalapeños. Stir well. These bring the flavor and a touch of heat.
- Season to taste. Garlic powder, onion powder, and cumin are great additions for depth of flavor.
- Adjust the consistency with a little extra milk or water if needed. It should be pourable and silky.
- Serve immediately with tortilla chips, or keep warm in a small slow cooker or fondue pot. Garnish with cilantro if desired.
Lee says
Had a feeling this one was going to be good but its like really really good. Glad we didnt have to use a crockpot.
Maddy says
Love it! Easy and doesn't taste grainy!
Penelope says
This queso was so good. It was super creamy and tasted just like the kind from a restaurant.
Lorenzo C says
I tried this queso recipe and it turned out amazing. It was super creamy and had just the right amount of spice. It tasted just like the kind you get at a good Tex-Mex restaurant. My friends could not stop eating it and I will definitely be making it again.