This easy and delicious Queso recipe is made with only four ingredients and comes together in minutes! Make this rich and creamy homemade queso on the stove, slow cooker, or microwave for the best Mexican cheese dip ever! You’ll want to make this on repeat!
As a fan of Mexican food, appetizers like chips with salsa and guacamole are some of my favorites, but white queso cheese dip is at the top of the list!
I developed a recipe made with fresh, real cheeses that my family likes even better than the restaurant version. This homemade queso is so easy to make any time with just a few ingredients and a few different ways, too. Perfect to make ahead and keep warm in the slow cooker for serving a crowd!
Table of Contents
Homemade queso cheese dip is perfect for serving for everything from an easy weeknight supper to casual entertaining on the weekends. It just doesn’t get any easier than this recipe with the various ways to make it.
Recipe Tip
Make by any of Three Methods:
- 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”. Great for entertaining since you can keep it warm in the crockpot too.
- 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.
Ingredients
To make this queso, you need the following:
- jalapeno cheddar cheese or pepper jack cheese – I find that it’s best to grate this yourself for the best results. Either of these types of cheese adds just enough “spice” or flavor to the white, melty cheese dip.
- white American cheese – This will most likely be found in slices, so it’s easy to stack the slices and cut them into smaller pieces. Melts easily for creamy queso.
- white queso blanco – Usually comes in a block, so grate it prior to making the recipe. It mixes well with the other cheeses for a delicious white, creamy cheese dip.
- whole milk or half and half – makes the queso a 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.
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
How to Make Queso {3 Easy Ways!}
As I mentioned, there are three easy ways to make this – the Stovetop, Slow Cooker, and Microwave.
Stovetop (Double Boiler Method)
- Add the grated cheeses and 1/2 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.
- You can either serve it immediately or pour it into a small slow cooker on the warm setting to serve so that it stays hot.
Slow Cooker
- 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
When you are in a big hurry for queso or want the absolute easiest way to make it, it is ready in 5 minutes in the microwave. I’ve made it this way many times, and my son uses this method a lot.
- Add the 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 melted thoroughly and all of the ingredients are well blended.
- You can serve it immediately or pour it into a small slow cooker on the warm setting to keep it warm for serving. Delicious!
Storage Tips
To store. Place cooled queso in an airtight container in the refrigerator for up to 3 days.
To reheat. Put the queso in a microwave-safe container and reheat 30 seconds at a time, stirring each time.
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, or other Mexican food favorites.
What to Eat with Queso Dip
I enjoy adding queso and tortilla chips to these menu favorites:
Steak Fajitas or Chicken Fajitas
More Dip Recipes
If you tried this Queso Dip or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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!