This white queso dip is the ultimate crowd-pleaser that’ll have everyone asking for your secret! Creamy, dreamy, and packed with melted cheese goodness, this dip comes together in just minutes. I’m obsessed with how easy it is to make, yet tastes like you spent hours in the kitchen. The combination of white cheddar, Monterey Jack, and a touch of cream cheese creates the most luxurious texture that’s absolutely irresistible.
What makes this white queso dip truly the BEST is the perfect balance of flavors and the incredibly smooth, velvety consistency. Unlike some queso dips that get grainy or separated, this recipe stays creamy and gorgeous throughout your entire party. I love serving this at game day gatherings, holiday parties, or just because it’s a Friday night and we deserve something special.
The beauty of this dip is its versatility. You can customize it with your favorite add-ins like jalapeños, chorizo, or fresh cilantro. I often pair it with warm tortilla chips, but it’s also amazing with crusty bread, veggies, or even crackers. If you’re looking for other creamy appetizers, you might also love my Best Heavy Cream Alfredo Sauce Recipe or my Delicious Heavy Cream Pasta Recipe.
The secret to restaurant-quality queso is using a combination of cheeses rather than just one type. This layering of flavors creates depth and prevents that one-note cheese taste. I also use evaporated milk instead of regular milk because it creates a richer, more authentic queso texture. Don’t skip the cornstarch – it’s the magic ingredient that keeps everything silky smooth!
For serving suggestions, I recommend keeping your queso in a slow cooker set to low heat. This keeps it warm and at that perfect dipping consistency throughout your event. You can prepare the dip ahead of time and just reheat it gently before transferring to the slow cooker. For more flavor inspiration, check out my Quick Tasty Bacon Carbonara Recipe or my Best Chickpea Salad Recipe for other crowd favorites.
I’ve made this white queso dip hundreds of times, and I’ve perfected every single detail to ensure you get the absolute best results. The cooking technique is crucial – low and slow is the name of the game. You want to avoid high heat, which can cause the cheese to break and become oily. This dip is naturally gluten-free and can be made ahead, making it perfect for busy entertaining schedules.
For additional serving ideas and complementary recipes, try pairing this with my Easy Pickled Red Onion Recipe or my Best Shishito Peppers Recipe for a complete appetizer spread. This dip truly is a showstopper, and I’m so excited for you to try it!
If you’re looking for more cheese-based recipes and inspiration, check out Bon Appétit’s cheese recipes, Serious Eats’ dip collection, and New York Times Cooking’s appetizer section for even more amazing ideas to impress your guests!
Ingredients
- 1 pound white cheddar cheese, shredded (freshly shredded, not pre-packaged)
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces cream cheese, cubed
- 1 cup evaporated milk
- 1/2 cup whole milk
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 jalapeños, diced (optional)
- 4 ounces chorizo, cooked and crumbled (optional)
- Tortilla chips for serving
Instructions
- In a medium saucepan, melt the butter over medium-low heat. Make sure to use medium-low heat to prevent the mixture from scorching.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of the evaporated milk until it forms a smooth paste with no lumps.
- Add the cornstarch mixture to the melted butter and stir constantly for about 1 minute until it thickens slightly and becomes fragrant.
- Gradually pour in the remaining evaporated milk and whole milk while stirring constantly to create a smooth base for your queso.
- Add the cream cheese cubes to the milk mixture and stir constantly until the cream cheese is completely melted and incorporated, about 2-3 minutes.
- In a small bowl, combine the cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create your spice blend.
- Sprinkle the spice blend into the milk and cream cheese mixture while stirring constantly to distribute the flavors evenly.
- Reduce the heat to low and begin adding the shredded white cheddar cheese, one handful at a time, stirring constantly after each addition until completely melted.
- Once all the white cheddar is melted and incorporated, add the Monterey Jack cheese in the same manner, stirring constantly between additions.
- Continue stirring gently for 2-3 minutes after all cheese is added to ensure a smooth, uniform texture with no lumps or separation.
- If using optional add-ins, fold in the cooked chorizo, diced jalapeños, and fresh cilantro, stirring gently to combine.
- Taste the queso and adjust seasonings as needed, adding more salt, cayenne, or cumin to suit your preferences.
- Transfer the white queso dip to a serving bowl or slow cooker set to low heat to keep it warm throughout your event.
- Serve immediately with warm tortilla chips and enjoy this creamy, delicious dip!
Pro Tips
- **Cheese Selection Matters**: Use freshly shredded cheese rather than pre-packaged cheese with anti-caking agents. The anti-caking agents prevent smooth melting and can create a grainy texture. If you must use pre-packaged, look for versions without cellulose.
- **Temperature Control**: Keep heat at medium-low throughout cooking. High heat will cause the cheese to separate and become oily. If your dip does break, remove it from heat and whisk in a splash of milk while stirring constantly.
- **Cornstarch is Essential**: This ingredient acts as a stabilizer and prevents the dip from becoming grainy or separating. Don’t skip it, and make sure to whisk it with milk first to prevent lumps.
- **Evaporated Milk vs. Regular Milk**: Evaporated milk has a higher concentration of milk solids, which creates a richer, more authentic queso texture. Regular milk alone will result in a thinner dip.
- **Make-Ahead Instructions**: You can prepare this dip up to 24 hours in advance. Store it in an airtight container in the refrigerator. Reheat gently in a saucepan over low heat, adding a splash of milk if needed to restore the creamy consistency.
- **Slow Cooker Method**: For parties, transfer the warm queso to a slow cooker set on low. This keeps it at the perfect serving temperature and consistency. Stir occasionally and add a tablespoon of milk if it starts to thicken.
- **Customization Options**: Add cooked bacon, crispy chorizo, diced roasted jalapeños, fresh cilantro, or even a splash of hot sauce. You can also add ground beef or turkey for a heartier version.
- **Serving Suggestions**: Serve with warm tortilla chips, crusty bread cubes, pretzel crisps, vegetable sticks, or even on top of nachos. The dip stays delicious for about 2-3 hours on a low heat setting.
- **Dairy-Free Alternative**: While not traditional, you can experiment with dairy-free cheese blends, but results may vary in texture and flavor. The cornstarch becomes even more important in dairy-free versions.
- **Storage**: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of milk, or in a microwave in 30-second intervals, stirring between each interval.
- **Spice Level**: If you prefer a milder dip, reduce the cayenne pepper to 1/8 teaspoon. For extra heat, add more cayenne or incorporate diced jalapeños with their seeds.
- **Consistency**: Your finished queso should be smooth and pourable but thick enough to cling to a chip. If too thick, add milk one tablespoon at a time. If too thin, mix cornstarch with milk and stir in.
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