Description
This Easy White Queso Dip Recipe (Easy Queso Blanco) is our favorite queso recipe ever! It creates a creamy dip that tastes just like the queso at your favorite Mexican restaurant. If you want to know how to make queso dip on the stove, this recipe is for you! No Velveeta—just quality cheese and ingredients melted together and ready for dipping.
Ingredients
Scale
- 12 ounces evaporated milk (1 can)
- 1 tablespoon cornstarch
- 3/4 lb white American cheese (buy it sliced at the deli and chop into small squares)
- 4 ounces mozzarella cheese (shredded)
- 2 of tablespoons canned jalapeños (chopped) or chopped green chiles
- 1 teaspoon chili powder (or cumin, if you prefer)
- ½ teaspoon ground nutmeg (optional; some people like it, some don’t—see note below)
- 1 teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Chopped cilantro, sliced tomatoes, and jalapeños for garnish
Instructions
- Heat the evaporated milk in a small saucepan over medium-high heat. After this,Stir in the cornstarch and whisk to combine.
- Once it starts to simmer (just before boiling), reduce the heat to low immediately.
- Stir in the white American cheese in batches while whisking constantly. Increase the heat to medium-low and keep whisking until the cheese is melted and creamy. Add more cheese as each batch melts.
- After the white American cheese is melted, add the shredded mozzarella. Continue to whisk constantly until melted and creamy. Add more mozzarella if you prefer a thicker consistency.
- Once all the cheese is melted, stir in the jalapeños, chili powder, nutmeg, red pepper flakes, salt, and pepper.
- If you want the queso to be browned like in the pictures, pour it into a small nonstick skillet and broil in the oven for 3-4 minutes, or until bubbly and browned (optional).
- Top with chopped cilantro, tomatoes, and more jalapeños if desired.
- Serve with tortilla chips and enjoy!
Notes
- Store the dip in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave with a splash of half-and-half or milk to keep it creamy.
- Some people may not prefer the spice from the cumin and nutmeg. If you’re unsure, start with a small amount and adjust to your taste. If you prefer a milder cheese flavor, feel free to leave them out!
- For making this in a slow cooker: Start on high, adding the cheese and half-and-half. Once melted, turn the setting to low and add the spices and remaining ingredients. Stir often and enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Cuisine: Mexican
Nutrition
- Calories: 263kcal
- Carbohydrates: 7G
- Protein: 130G