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.
Yes, but made it a touch thicker and used it for Chicken Chili Releno and like it with a white sauce rather than red. Added onion and Mexican oregano , Was great and easy.
Hi
I would love a questo recipe that I could make in the UK, as I’ve not seen these ingredients here !
Any ideas would be great many thanks xx
Your microwave method says to add 1/2 of the liquid but never mentions adding the remaining liquid? Did I miss something? Sounds yummy, thank you.
Mary
Mary, you should add all the half-and-half or milk with the cheeses and microwave for about 3 minutes. You may need to add another 1 to 2 minutes if all cheese has not melted and all ingredients are not well blended and smooth. The recipe has been updated. I hope you enjoy the queso dip.
So today I made this for my family Except I didn’t read the part where I saw how much cheese I needed so my queso came out really runny. However after i realized my mistake i decided to go ahead and make some fettuccini pasta and add that to the queso and if I’m being honest this is the only way to make this recipe. leave your chips in the pantry and get your finest fettuccini pasta noodles. my family couldn’t tell a difference between this and fettuccini alfredo LOL
Maxx, I have never thought of using this on fettuccine but it sounds good.
So I totally over bought on the cheese. Is it possible to freeze queso dip?
Meg, I have never frozen queso dip but I think you should be able to freeze it. I would freeze in the size batch you think you would use at one time. I would thaw in the refrigerator. Whisk it really well because sometimes it will separate when frozen. You can reheat in the microwave at 30 second intervals when ready to serve. Let me know if this works for you.
Queso is Spanish for cheese; what is queso cheese?
Brenda, I use queso blanco or white cheese in this recipe. You can see the type I use in the photo in this post.
The flavor is fantastic and is as good as any we have had from a restaurant. Unfortunately, I cannot get the texture right. I have tried different variations of melting the cheeses: crockpot, microwave, stove, melting the cheeses separately, liquid, no liquid. No matter what I do the queso blanco will not melt. It forms little balls or curdles so it is not smooth. The kids still ate it, so not a deterrent, but I do wish I knew how to make it creamy and smooth.
I’m sorry, Chastity, that you are having this problem. Make sure you have Queso Blanco and not Queso Fresco because Quesoo Fresco won’t melt. 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.
Thank you for the reply, Robyn. I definitely have the right cheese. I will try reducing the heat and whisking. The kids are asking for more so I’ll have opportunity to work on the texture. Great recipe!
So happy to find a queso recipe that calls for an authentic Mexican cheese instead of white American cheese! Thank you!
I have to say, being a queso blanco expert, you absolutely nailed this recipe on the head. Not only close to the queso you get at restaurants but in many cases better. My family said there’s no reason to have to buy queso blanco at the restaurants anymore…………Great job !!!
Thanks, Gregg. I’m happy your family loves this dip.
Can this be made a couple of days ahead and put in fridge until ready to reheat?
It can be made ahead, Melody. Reheat in the microwave at 30 second intervals until hot. Hope you enjoy!