Perfect Queso Dip Recipe
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This Perfect Queso Dip Recipe is creamy, cheesy, and super tasty—ready in under 15 minutes! Made with real cheese and simple ingredients, it’s the ultimate dip for parties, game days, Tex-Mex dinners, and any time you crave restaurant-style queso at home.
The Perfect Queso Dip for snacks, dinners, and parties!
Hi there, friends! Nothing compares to warm, rich, cheesy homemade queso dip! This easy, made-from-scratch recipe delivers smooth texture and amazing flavor without processed cheese. Whether you’re having a family dinner, a casual party, tailgating, or craving a snack, this queso is sure to disappear quickly! I hope you love it as much as we do!
Why You’ll Love This Perfect Queso
- Quick and Easy: Ready in under 15 minutes with a few simple ingredients.
- Real Cheese Taste: Creamy, melty, real cheese—nothing artificial.
- Choose the Heat: Make it mild or spicy—adjust to your crowd.
- Make-Ahead Easy: Reheats perfectly for parties or leftovers.
- Crowd-Fave: Kid-approved and always the first thing to go at gatherings.
Table of Contents
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
To make this queso, you need the following:
- Jalapeno Cheddar or Pepper Jack cheese: Grate this yourself for the best results. Either of these types of cheese adds just enough “spice” or flavor.
- White American Cheese: May be found in slices, so it’s easy to stack and cut into smaller pieces. Melts easily for creamy queso.
- White Queso Blanco: Usually comes in a block, grate prior to making recipe. Mixes well with the other cheeses.
- Whole Milk or Half-and-Half: Gives the perfect consistency for dipping or eating atop favorite Mexican dishes.
If you need help finding any of these cheeses, ask your deli or dairy departments at the grocery store.
How to Make Queso {THREE Ways!}
There are three easy ways to make this: the Stovetop, Slow Cooker, and Microwave.
Stovetop (Double Boiler Method)
- Grate the cheese and add it to 1/2 of the half-and-half or milk in double boiler over low heat.
- Stir as the cheese melts; add more half-and-half or milk until it reaches desired consistency.
- Sauce should be thin but thick enough to coat a chip when dipped.
- Serve immediately, or pour it into a small slow cooker set to Warm to keep it hot.
Slow Cooker
Step by Step Instructions
- Add all of the grated cheese and the half-and-half or the whole milk.
- Stir to combine and turn the slow cooker to Low setting.
- Heat for 30 minutes to 1 hour.
- Turn the slow cooker to the Warm setting to keep it hot for serving.
Microwave
This is ready in 5 minutes in the microwave. Great for quick snacks!
- Add the grated cheeses and the half-and-half or milk into a large microwaveable bowl.
- Microwave for 3 minutes at 80% power, stopping and stirring after each minute. Remove from the microwave and stir vigorously to combine.
- If needed, continue microwaving for an additional 1-2 minutes, or until the cheese is thoroughly melted and all ingredients are well blended.
- Serve it immediately or pour it into a small slow cooker on the Warm setting for serving.
Recipe Tip
Three Easy Methods to Make Queso:
- Let it cook on the stovetop while preparing other dishes.
- Make in the slow cooker when you want to make ahead, or let the slow cooker do the “work”. Keep it warm in the crockpot for serving, especially for parties.
- Prepare it quickly in the microwave. It is easy for my son and his friends to make it in the microwave in just a few minutes when they want a tasty snack.
Recipe Success Tips
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents; can make queso grainy.
- Cook Slow with Low Heat: Never boil; high heat causes cheese to separate.
- Keep Warm for Serving: Use a small slow cooker on the warm setting for serving and parties.
- Thin if Needed: Stir in 1–2 tbsp extra milk or half-and-half if it thickens too much.
Storage Tips
- Store: Refrigerate cooled queso in an airtight container for up to 3 days.
- Reheat: Warm on stovetop or in microwave (30-second intervals, stirring each time). Stir in 1–2 tbsp milk as needed.
- Make Ahead Tip: Prepare a day ahead and reheat slowly before serving.
More Favorite Dip Recipes
Frequently Asked Questions
Queso means “cheese” in Spanish. But it most commonly refers to Mexican cheese dip or Tex-Mex cheese dip.
Grab the tortilla chips and use queso as a dip. Pour it over nachos, burritos, Steak Fajitas or Chicken Fajitas, or other Mexican food favorites.
You probably cooked it too hot or used pre-shredded cheese. Use low heat and freshly grated cheese.
Why This Perfect Queso Dip is a Snack and Party Favorite
Creamy, smooth, and loaded with real cheese flavor, this homemade queso dip is the ultimate crowd hit. Quick and better than any restaurant version—once you taste it, you’ll never go back to store-bought!
Perfect Queso Recipe
Ingredients
- 1/2 cup pepper jack cheese
- 1 cup grated white American cheese
- 1/2 cup grated white queso cheese
- 1/2 cup half and half or whole milk
Instructions
Stovetop Queso:
- Add cheeses and half of the half and half or milk to the double boiler over low heat. Stir as the cheese melts and add more of the half and half or milk until the mixture reaches the desired consistency. The cheese sauce should be thin, but still thick enough to coat a chip when dipped. Serve immediately or pour into a small slow cooker on the warm setting to serve.
Microwave Queso:
- Add cheeses and the half and half or milk into large microwaveable bowl. Microwave for 3 minutes at 80% power, stopping and stirring after each minute. Remove from the microwave and stir vigorously to combine.
- If needed, continue microwaving an additional 1 – 2 minutes, or until cheese is melted thoroughly and ingredients are well blended. Serve immediately or pour into a small slow cooker on the warm setting to serve.
Slow Cooker Queso:
- Add cheeses and half and half or milk to the slow cooker. Stir to combine and set on low setting for at least 30 minutes. Then, stir when the cheeses have melted and lower to the warm setting to keep warm while serving.
Notes
- Store: Refrigerate cooled queso in an airtight container for up to 3 days.
- Reheat: Warm on stovetop or in microwave (30-second intervals, stirring each time). Stir in 1–2 tbsp milk as needed.
- Make Ahead Tip: Prepare a day ahead and reheat slowly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Originally published in 2010. Updated with additional cooking methods.
Do you buy shredded cheese or block cheese and shred it yourself? Just wondering if the salt preservative in pre shredded cheese would affect the dip?
Hi Gen,
I usually buy the block and just shred myself.
Sounds YUMMY!!! Can’t wait to try it!!!! Thanks for sharing!♡
Is queso fresco the same thing?
How long does it stay liquid enough for dipping if you don’t keep it heated?
I could not cind white american cheese in my grocery atore.Im going to substitute White Sharp Chedder, hope it works
The perfect queso recipe…where can I find white american cheese?????
I find it in near my deli counter at the grocery store. If you don’t easily see it, just ask the deli manager and they can help you!
I’m not familiar with white American cheese,although I see you also refer to it as white cheddar in comments. Are they interchangeable? Thanks!
Made this last night and it was a curdled soupy mess. The queso wouldn’t melt. Any idea why? I used Cabot sharp cheddar and Habenaro cheeses. I went well over the 3 min and the mixture was boiling. Such a bummer, but at least it was just the family who witnessed it.
Oh no! I’m so sorry it gave you trouble. I hate that! If it was boiling, then it does sound like the queso separated (the milk and the oils separated). At that point, I would recommend whisking it with a metal whisk until it comes back together. You might also have to add a bit more milk or half and half even to the mixture while whisking. Generally, dairy items that have separated can come back together if you reduce the amount of heat to them while whisking the dickens out of it. But sometimes, if they’ve gone too far, it is hard to recover them.
This looks so yummy! I’m going to make it for the SuperBowl but I wanted to ask… what is white queso cheese? Thanks!
Hi Sheryl,
White queso cheese, also called queso blanco, is a soft white Mexican cheese that hasn’t been aged. It is made from fresh cow’s milk or goat’s milk and is usually found in the dairy section of the grocery store. In some grocery stores, you can also find it in the specialty foods refrigerated section or deli. It just depends on the store. I hope that helps!
Robyn,
This is definitely guy food. I may have to try it for super bowl Sunday.
Annamaria