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Home » Copycat Recipes » Mexican Restaurant White Cheese Dip

April 28, 2021

Mexican Restaurant White Cheese Dip

This post may contain affiliate links. Read my disclosure policy.

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This white queso recipe is the BEST cheese dip and is a copycat from your favorite Mexican restaurant. Only 4 ingredients and 5 minutes for an EASY and authentic queso blanco dip.

This white cheese dip is an original Mexican restaurant recipe. Only 4 ingredients and 5 minutes for an EASY and authentic queso blanco dip!

Mexican white cheese dip is everyone's favorite Mexican restaurant dip. This recipe is tried and true for years and is the original one that's taken the Internet by storm! It comes together within 5 minutes in the microwave. Everyone LOVES my recipe for white cheese dip and is one of my biggest requests from friends! Get your tortilla chips ready for dipping, or drizzle the queso blanco over your favorite Mexican-style dishes.

tortilla chip dipped into bowl of white cheese dip

Original White Cheese Dip Recipe

When developing and testing this white cheese dip recipe YEARS ago, I started with a recipe a reader shared from her restaurant because it seemed the most promising. It didn't call for expensive Mexican cheese as some of the other readers suggested. Instead, the Mexican restaurants here use ONLY white American cheese.

The original queso blanco recipe I tested years ago also used white American cheese and added shredded Monterey Jack. I didn't love that recipe and thought it needed something more. What I didn't expect was that it really needed a bit of something less!

Aiming for the easiest method, I took the ingredient list, sliced it in half and decided to throw it all into the microwave in my trusty batter bowl. Worked like a charm! After five minutes in the microwave (stirring after every minute) the cheese was completely melted and perfectly runny. It thickens a little after cooling a bit, but not nearly as much as other recipes I've tried.

Ingredient List

My recipe uses only 4 ingredients and you can have it done in 5 minutes!  Here's what you need to make the best queso blanco dip.

What you need:

  • White American cheese -- This is the kind of cheese used in the Mexican restaurants for white cheese dip believe it or not! I verified with the sources.
  • Milk -- You can substitute with half and half or whipping cream for a thicker creamier dip, and/or add up to 1/2 cup of water to make it more runny. Evaporated milk works here, too.
  • Green chiles -- These are from a can and give the white cheese dip an extra kick! Use more or less to taste.
  • Pickled jalapeños -- I typically use the canned or jarred variety, and make sure to stir in some of the juices for a little more flavor.

Click here for full recipe ingredients and instructions.

bowl of white cheese dip on a cutting board with tortilla chips

How to Make White Cheese Dip

For a quick guideline, watch the step by step video tutorial attached to the recipe card. The general steps are as follows:

  1. Cut the block of white American cheese into cubes.  Microwave cheese with milk (and water, optional) for 5 minutes on high, stirring every 1 minute.
  2. Remove bowl from the microwave and stir in the chiles and jalepeños.
  3. Serve immediately by dipping tortillas or drizzling over your Mexican dish. Or transfer to small crock pot to keep warm during a party.

You will love how easy this recipe is, especially because you do not shred the cheese and you can serve it in the bowl in which it was prepared.  Only one dirty dish!

Scroll to the end of this post for the full recipe instructions.tortilla chip dipped in bowl of white cheese dip

Recipe Variations

  • Crock pot white cheese dip.  You can make this white queso recipe in the crock pot.  Place all ingredients in a small crock pot and heat on low for 1 to 2 hours, stirring occasionally. Once it's ready, lower the heat setting to warm. No fuss, no mess!
  • Adjust the spice. The amount of heat can be adjusted to your preference. For me, I added an extra pickled jalapeno and it was exactly the temperature we wanted (reflected in the recipe card).
  • Stir in other ingredients. Toss in other ingredients, like diced tomatoes and sausage bits! However, if you are someone who is in search for the runny white cheese dip you enjoy in the restaurants, then I highly recommend you just start with the basic and very simple recipe below. I'm confident you will be pleased.

Frequently Asked Questions

Where can I find White American cheese?
My preference is Land o' Lakes brand that you should be able to find in most stores in the deli area. If you cannot find it, I've had great success with Boar's Head, too. Other brands should work just fine, too, so don't give up if you can't find these two.

Can I substitute half and half for milk and water?
The final texture may be different (thicker or more runny) but will taste just as delicious!  I sometimes use just half and half, and sometimes I add in up to 1/2 cup water to make a runnier dip. You can also use a can of evaporated milk.

Where can I find pickled jalapeños?
Find canned or jarred jalapenos in the ethnic aisle of your grocery store. This is also where you can find the green chiles.

overhead shot of tortilla chips and cheese dip on a wooden serving platter

Serving Suggestions

Not only is this a dip, but these Mexican recipes go great with white cheese dip drizzled over them or incorporated into the dish.

  • Ground Beef Wet Burritos
  • Chipotle Shredded Pork Enchiladas
  • Cheesy Chicken Enchiladas
  • Easy Mexican Rice
  • Slow Cooker Chicken Tacos
  • One Pot Taco Bowls
  • Walking Tacos
  • Slow Cooker Beef Barbacoa

PRINT this recipe or PIN IT for later! Made this recipe? Leave a star rating and tag me on Instagram @seededtable so I can see.  I love hearing from you!

This white cheese dip recipe was originally published November 2011 and most recently updated February 2021.

bowl of cheese dip with tortilla dipped in
Print Recipe
4.7 from 126 votes

White Cheese Dip (Queso Blanco)

This white cheese dip is a copycat recipe from your favorite Mexican restaurant. Only 4 ingredients and 5 minutes for an EASY and authentic queso blanco dip.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dip
Cuisine: American, Mexican
Keyword: mexican queso dip, Queso Blanco, queso blanco recipe, White Cheese Dip, white queso dip, white queso recipe
Servings: 12 servings
Calories: 151kcal
Author: Nikki Gladd

Ingredients

  • 1 lb white American cheese , cut into cubes
  • 2/3 cup milk
  • 1/2 cup water , optional for a thinner dip
  • 4 oz can diced green chiles
  • 2 pickled jalapenos (from a can or jar) , chopped
  • 1 ounce pickled jalapeno juice (from the can or jar)
  • pinch of cumin (optional)

Instructions

Microwave Method:

  • Combine the cheese cubes and milk (and optional water) into a large glass microwave safe bowl. Microwave on high for 5 minutes, stirring every minute. The mixture might seem watery during the first few stirs, but will come together as a nice runny dip after all the cheese is melted. Remove from the microwave and stir in the rest of the ingredients.
  • Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. If using for a party dip, keep warm in a small Crock Pot.

Crock Pot Method:

  • Combine all ingredients in a small Crock Pot.  Set on low for 1 hour, stirring occasionally.  Once melted, reduce setting to warm.

Reheating Instructions:

  • Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Video

Notes

Recipe Tips:
  • White American cheese is found at most deli counters in your local grocery store. Land o' Lakes is my preferred brand, however, I have had great results with Boar's Head, too.
  • For a runnier dip, add up to 1/2 cup water with the cheese and milk. For a thicker and creamier dip, use 1 cup half and half instead of the milk and water.
  • If after 5 minutes in the microwave your cheese is not all melted, give it an additional 30 seconds and stir again.  Repeat until melted, up to 1 additional minute.  You may also use a wire whisk if clumps remain.

Nutrition

Calories: 151kcal | Carbohydrates: 3g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 717mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 434IU | Vitamin C: 3mg | Calcium: 414mg | Iron: 1mg
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About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Heidi says

    March 13, 2022 at 10:40 am

    5 stars
    This is my go to recipe for queso. I have even started using it for a white cheese mac n cheese. I make up the queso, add the cooked macaroni and pop into the oven for a little bit. It’s so good and my family loves it.

    Reply
    • Nikki Gladd says

      March 16, 2022 at 1:09 pm

      What a great idea, Heidi! Thank you for sharing and for the review!

      Reply
  2. JACKIE WHITE says

    January 05, 2022 at 11:50 am

    Can I use queso fresco cheese in this dip recipe? I bought it last week and want to make some cheese dip .

    Reply
    • Nikki Gladd says

      January 06, 2022 at 11:49 am

      Hi Jackie, queso fresco will not melt like the cheese called for in this recipe. Queso fresco is more of a crumbling cheese than a melting cheese. Here is a good article about it: https://food52.com/blog/11314-all-about-queso-fresco

      Reply
  3. Anonymous says

    February 08, 2020 at 8:55 pm

    5 stars
    i made half the recipe it was very good! Used south of the border chips way to salty.

    Reply
    • Nikki Gladd says

      February 10, 2020 at 12:05 pm

      Glad you loved the dip! Thanks for your review. 🙂 We used to eat On the Border Chips all the time, and sometimes a bag would be SO salty! lol!

      Reply
      • Todd says

        September 05, 2021 at 1:31 pm

        5 stars
        Love this cheese dip recipe. I double the green chili's and the jalapenos in my portion. It's also great once it is solidified cold with Ritz crackers.

        Reply
        • Nikki Gladd says

          September 06, 2021 at 6:01 pm

          Thank you Todd! I love the idea to spread on Ritz crackers!

          Reply
  4. Victoria O says

    September 27, 2019 at 7:25 pm

    Omg, this recipe is the holy grail for me! I used Boar’s Head white American because that was all Kroger had besides their brand. I also only used the cheese, water, and milk in the same amounts specified, using same directions, and it came out EXACTLY like my favorite local Mexican restaurant. Thank you!

    Reply
    • Nikki Gladd says

      September 30, 2019 at 9:13 am

      Thank you, Victoria! I often use the Boar's Head brand, too, when I can't find Land o Lakes. 🙂 Glad you love this as much as we do!

      Reply
  5. Anonymous says

    January 19, 2019 at 4:35 pm

    Just made this recipe followed the instructions as said was way to watery & I didn't even add the water!!! Had to trow everything away!!!! should of just gone to the restaurant & bought it there instead of throwing my $$$. & yes I can cook !!!!!!!!!! Cause I read comment that say if it doesn't come out you don't know how to cook well that's not true!!! Waste of my $$

    Reply
    • Nikki Gladd says

      January 19, 2019 at 4:54 pm

      I'm sorry you had issues. Is it possible you accidentally measured something incorrectly? We've made this recipe for years now and as you can tell from the hundreds of other comments, it's a pretty tried and true one. 🙂

      Reply
    • April says

      December 04, 2021 at 9:58 am

      The same thing happened to me, and I didn't add any water. BUT, I used Publix cheese from the deli counter, because that's what I had. I wonder if the water content is higher in the store brand cheese. It still tasted delicious, but it was very much like a thin soup.

      Reply
  6. Anonymous says

    December 16, 2017 at 4:03 pm

    5 stars
    The water is fine to add because the american cheese has sodium citrate in it. You can still just replace the water and milk with heavy whipping cream.

    Reply
  7. Carrie says

    October 09, 2017 at 8:49 pm

    5 stars
    Found your recipe from Pinterest and made this for a party and it turned out so good! Everyone enjoyed it. This will be my go to White Queso from now on!

    Reply
    • Jeannette VanDenberg says

      November 08, 2017 at 3:11 pm

      5 stars
      This Recipe is amazing! Better than any I have ever tried. Some people say they have a hard time getting the cheese to melt. I bought the sliced cheese in the deli and it worked perfect!

      Reply
  8. Haley says

    July 10, 2017 at 11:24 pm

    Just made this tonight! Delicious! Thank you for sharing the recipe! 🙂

    Reply
  9. Noelle says

    June 08, 2017 at 1:16 pm

    I couldn't find the recipe on this page, is it still available?

    Reply
    • Nikki Gladd says

      June 08, 2017 at 8:19 pm

      Sorry, Noelle! Somehow the recipe disappeared. It's back! Thank you for your patience. 🙂

      Reply
  10. Rachel says

    February 22, 2017 at 3:16 pm

    Nikki, you have changed my life! Thank you for sharing this recipe. I couldn't find the brand cheese you used so I used "Ole Queso Dip" I found in food lion in the refrigerated section by mexican food. The package says just add milk and heat to make mexican cheese dip but I still added your other ingredients to it for a really good flavor just like the restaurants and I couldn't be happier to not have to pay for take out each time to get the dip I love. I also only used 2% milk because that's what I had in my fridge and it is really simple and delicious.

    Reply
  11. BECKY says

    January 16, 2017 at 3:45 pm

    This recipe is fantastic! I've tried several, and this is hands down my go to from now on! Thanks for sharing!!

    Reply
  12. Lisa M says

    January 15, 2017 at 6:02 pm

    Omg! I would have never ever thought of white American cheese! I used a can of generic chopped tomatoes and green chiles, and added ground beef!! A hit!!

    Reply
  13. Bobby Dixon says

    January 12, 2017 at 9:08 pm

    Followed your recipe exactly and got some great cheese curds.

    Reply
  14. S S says

    January 09, 2017 at 11:19 am

    This is by far the best queso I have ever had! I have tried many recipes and they all get globby after 5 minutes. I used Land O'Lakes, and only made it with 3/4 of a lb. of cheese and just cut the other ingredients down. I added less jalapenos because my one son doesn't like things spicy. We have a local favorite restaurant that serves white queso, and my 7 year old is obsessed, so he was in heaven when I made this at home. The 3/4 lbs. served 2 adults and 2 boys for a full dinner. We put in on our soft tacos and dipped chips in it (nearly a full bag) and we still had a bit left over.. It stayed "soupy" the whole dinner and did not get clumpy at all, which I love! This is my new go to, and I will use this all the time!

    Reply
  15. Anonymous says

    December 19, 2016 at 12:49 pm

    Probably your mistake is Mexican queso by no means contains American cheese...

    Reply
    • Gabe says

      February 27, 2017 at 10:25 am

      why do you HATE AMERICA??????????

      Reply
    • Faith says

      December 15, 2020 at 9:03 pm

      2 stars
      Anonymous, you are right. I've never had a dip like this in any of the little Mom and Pop Mexican restaurants I've tried. The fact is, many of the Tex-Mex or Southwestern restaurant chains are not serving Mexican cuisine like your mom would make at home. They serve a hybrid cuisine. Probably inspired by Mexicans who moved here and couldn't get the proper ingredients from home, or Mexicans who married Americans and the cuisines mixed. Whatever the case, THIS recipe is great! It's simple, and it tastes just like the white queso dip from our favorite Southwestern restaurant. We don't live near a Moe's anymore, so my husband was super happy to find this recipe. I can't believe how simple it is. We couldn't find Land-O-Lakes, so we had to use Kraft white singles- and still, this recipe was really good! I added a little of the liquid from the jar of jalapeno slices, and it amped the flavor up even more. We saw other recipes that required more ingredients, but all the great reviews made me try this one. It's amazing how adding FEWER ingredients really amounts to more. <3

      Reply
      • Nikki Gladd says

        December 15, 2020 at 10:43 pm

        Thank you, Faith, for the kind review! I'm so glad you like it compared to what you love from your favorite Southwestern restaurant. I am curious, however, about your 2-star rating? From your written review it seems like it would be more of a 4 star rating than a 2 star and wondered what made it a low rating for you? Thanks! -Nikki

        Reply
  16. Ashley says

    November 23, 2016 at 10:42 am

    I usually do not comment on recipes once I have tried them but this recipe deserves a comment. This is hands down THE BEST queso dip I have ever had. I have been making your exact recipe now for many years - no changes needed and nothing compares. We've actually stopped ordering any white cheese queso dips at restaurants because the flavor does not compare. And I do agree, Land O Lakes brand White American makes the difference. We've tried many different brands when our local stores did not have Land O Lakes available. While the flavor is almost there with other brands, none melt as smooth or taste as good with this recipe as Land o Lakes does. Thank you for posting this recipe - our Friday night "date night/game nights" are now complete with this dip paired with a great local IPA. 🙂

    5 out of 5 stars from this happy recipe reviewer!

    Reply
    • Nikki Gladd says

      November 23, 2016 at 10:55 am

      I love this, Ashley! Thank you for commenting. 🙂 We still love this dip, as well. It's always the biggest hit at our football parties! (And, now I want to start a Friday night date night/game night!)

      Reply
  17. Linda Miller says

    May 30, 2016 at 8:54 am

    This sauce is great with Tortilla chips, pita chips etc and also on Burritos and on top of Mexican Rice.. YUM!!

    Reply
  18. Matrice says

    May 16, 2016 at 7:52 am

    This was a super easy recipe to follow & tasted AMAZING! I tripled the recipe to feed a youth group of about 70. There was none left! Everyone loved it! Because I was making it in advance, I used evaporated milk, which worked perfectly.

    Reply
  19. Jay Rob says

    January 27, 2016 at 2:43 pm

    Thank you very much. I needed this in my life ; )

    Reply
  20. Ella A says

    January 14, 2016 at 3:58 pm

    I just made this today and it turned out amazing! I was worried it wouldn't because I had tried it before with a different kind of cheese and it. was. a. disaster!!! This time I used White American Cheese (and a lot of prayers!) and it turned out great! So, note to self, definitely use White American!

    Quick question, by the way, I didn't use the jalapenos (I didn't have any,) how much does it add to the flavor of the recipe or would you say you can't taste much of a difference without it? And how spicy does it make it because I have some sensitive (to spiciness) ones.

    Thank you so much! It is wonderful!

    Reply
    • Nikki Gladd says

      January 15, 2016 at 1:00 pm

      Hi Ella! Glad it turned out so well for you (and not surprised!) ha! I have left out the jalepenos before and the taste definitely is missing a little zing, but not enough to really matter all that much. It doesn't get extremely spicy. My kiddos and I are sensitive to spicy but we all love it with the jalapenos. 🙂

      Reply
  21. Jen says

    December 28, 2015 at 10:48 am

    I used your recipe this weekend for a bunch of family, I was nervous but it was wonderful and got absolutely devoured!! One tip - I actually heated mine and kept it warm in a small crock pot instead of in the microwave, it was the perfect consistency up until I unplugged it! Also I believe I used Boar's Head cheese from the deli as well, perfect! Thank you for the hard work you put in to make this perfect recipe!!

    Reply
    • Nikki Gladd says

      December 28, 2015 at 8:06 pm

      Thank you, Jen! I need to try melting mine in my crock pot. I always melt it in the microwave, first, then transfer to a small crock pot to keep warm during my parties. But, maybe I should just do it all in the crock pot. 🙂 How long did it take for it to melt?

      Reply
  22. Ashley says

    December 17, 2015 at 2:07 pm

    This stuff was great! I couldn't find the brand of cheese you used, so I used the Safeway deli white American cheese. I used heavy whipping cream, and added more jalapenos/juice than the recipe called for, and it came out amazing! Definitely put my nachos over the top...

    Reply
    • Nikki Gladd says

      December 27, 2015 at 2:11 pm

      Yum yum! Thanks for the feedback, Ashley! Always good to hear which other brands of cheese work for this recipe. 🙂

      Reply
  23. Dana says

    December 07, 2015 at 11:50 pm

    As soon as I added the jalapeños and chilis-yuck! No longer smooth chesse, separated and made it lumpy. It's very salty....I'll try again. And wait til the very end to add the chilis/jalapeños

    Reply
  24. Kelli says

    November 05, 2015 at 11:34 am

    Im not sure why you have had so many negative comments. This dip has been my go-to dish for parties. It's always the first thing to go. Everyone loves it and I've never had a problem with it not melting properly. My only thing was that it was a bit salty. Reduced sodium white American cheese, to me, made all the difference in the world. Thanks. Love it!

    Reply
  25. Anonymous says

    October 18, 2015 at 6:03 pm

    Finally!!! I've tried for years for a resteraunt quality dip. This is just like it! The trick is you have to use the expensive white america cheese at the deli. The water and milk gave the right consistency.

    Reply
    • Nikki Gladd says

      October 19, 2015 at 1:26 pm

      Thank you for your feedback! Yes, I have found that Land 'o Lakes is my favorite, but other brands have worked such as Boar's Head. Another trick is to wait and mix the jalapeno's, juices, and chiles until after the cheese is melted. Something I learned later! 🙂

      Reply
  26. Nancy says

    October 05, 2015 at 12:19 pm

    Thank you for this recipe. It worked perfectly. Mine was melted and creamy after the 3 minute stir so I didn't go the entire 5 minutes. I was at first worried that it was too runny, but it stiffened up just right. I have to think that those experiencing problems with the mixture coming together must be assuming that all white cheese is the same. Certainly don't think white cheddar or swiss would work.

    Reply
  27. Laurie says

    September 18, 2015 at 1:08 pm

    I'm sad to report Land o Lakes doesn't make the white american cheese anymore. I just found this recipe and haven't tried it yet - but I've tried many others that call for the LOL white american cheese. After not being able to find it anywhere in town, I went to the LOL website to order directly - and, it's not there. Any suggestions for a different type of cheese?

    Reply
    • Nikki Gladd says

      September 21, 2015 at 9:04 pm

      Hi Laurie! I'm not sure LOL doesn't make it anymore. I just bought LOL White American cheese last week! 🙂 That said, I have used other brands with success. One off the top of my head is the Boar's (or is it Boarshead?) brand from Kroger. Any white american cheese brand should work from the deli counter, but I've just had the best luck with LOL brand. 🙂 Hope this helps!

      Reply
      • Laurie says

        October 22, 2015 at 11:15 am

        We don't have Kroger here. I've checked the local grocery store (Reasor's), Walmart, and Sams and have not been able to find any white american cheeses. I've looked online and can't find it either.

        Reply
        • Nikki Gladd says

          October 23, 2015 at 9:09 am

          Hi Laurie,
          Are you checking in the deli area where they cut the meats and cheese for you?

          Reply
  28. Gertie says

    September 11, 2015 at 10:17 pm

    Anyone try goat cheese that's what my favorite Mexican restaurant says they use and it's so dang good

    Reply
  29. DEBBY says

    August 21, 2015 at 1:16 pm

    MADE IT TODAY FOR MY DAUGHTERS WEDDING FIESTA. AT FIRST MY HUSBAND THOUGHT IT WAS LACKING SOMETHING...I ADDED SOME SPRINKLES OF FIESTA CHEESE (WALMART BRAND) AND A DASH OF SUGAR....NOW HE CAN'T STOP EATING IT. MY DAUGHTER WILL BE THE TRUE TESTER CAUSE SHE LOVES THIS STUFF. THANKS FOR THE RECIPE.

    Reply
  30. Scott says

    August 20, 2015 at 4:28 pm

    Tried this recipe out two days ago, and it worked great! Couldn't find Land 'o Lakes here so had to go with Velveeta White American cheese and it came out fine. Now I have a great Queso Blanco recipe to play around with....I added a cup of grilled hamburger to the finished product and it was exactly like a specialized queso that my favorite Mexican restaurant used to make. Thanks!

    Reply
  31. Shelly says

    August 07, 2015 at 7:47 pm

    Great recipe comes out perfect every time. Makes a large amount of cheese dip. I usually make mine on the stove, melting the cheese first an then adding the other ingredients. Then i use my immersion blender to get the grn chile chuncks blended in. Usually transfer to smalll crock pot. Delicious! Add jalapeño to get the amount of spice u like.

    Reply
    • Nikki Gladd says

      August 09, 2015 at 3:00 pm

      Thanks for sharing, Shelly!

      Reply
  32. Jason Carraway says

    July 21, 2015 at 8:32 pm

    Perfect. This worked just as stated and made our group very happy.

    Reply
  33. Stephan says

    July 06, 2015 at 7:05 pm

    Do you have to use jalapeños/juice

    Reply
    • Nikki Gladd says

      July 08, 2015 at 12:38 pm

      No, you don't, but it will lack a bit of flavor.

      Reply
  34. Becky says

    April 04, 2015 at 11:16 pm

    This worked perfectly! I used sliced Wegmans brand white american cheese, a cup of half and half (no water), and used the whisk trick someone mentioned below. My boyfriend couldn't stop eating it! I threw it all together in a plastic Tupperware. Who knew it would be so easy to make great queso!

    Reply
  35. Ashley says

    February 02, 2015 at 9:38 am

    We had this for the Superbowl and enjoyed it a little too much! My husband thought it tasted better than a famous chain restaurant. I used 1% milk instead of whole, because that's what I had on hand and it worked great.

    The wire whisk is a great tip! Will definitely be making this again!

    Reply
    • Nikki Gladd says

      February 02, 2015 at 3:15 pm

      Thanks for the feedback, Ashley! We had it again yesterday, too! 🙂

      Reply
  36. susan says

    January 31, 2015 at 2:56 pm

    Tried this for the first time today, really!!!! good I did not add the water tho

    Reply
  37. Ramona says

    January 10, 2015 at 11:32 am

    Just curious, what is the Queso cheese sold in supermarkets (dairy section) used for then? I have never taken the opportunity to try it. Wouldn't that work? It appears to be a "melting" cheese and comes in a white package. I live in FL so there are a lot of Hispanic and Mexicans in the area prompting a good selection of ethnic foods.

    Reply
    • Nikki Gladd says

      January 10, 2015 at 3:00 pm

      Hi Ramona,
      That's a thicker melting cheese... I don't know much about it, but it doesn't melt as easily and as thin of a consistency.

      Reply
  38. Jason says

    December 30, 2014 at 10:07 pm

    Thanks for the recipe! My wife and I made it tonight, and we loved it!

    Reply
    • Nikki Gladd says

      December 31, 2014 at 2:58 pm

      Thanks for the feedback, Jason! Happy new year!

      Reply
  39. alice says

    December 28, 2014 at 3:30 pm

    Can i blean in the mixer the green chilis and the jalapeños? How much cheese do i need to make a crock pot full ? Thanks

    Reply
  40. John says

    December 07, 2014 at 1:14 pm

    ..Enjoyed reading all of the comments & personal touches that everyone injected
    on making this dip. I own a wood burning grill restaurant south of "Jerry's
    World". I've been serving the public for 14 yrs. Have used many different cheeses
    in making queso. After a couple of hours they become grainy. It's becoming a challenge anymore to make a good creamy dip. People work very hard for their paycheck. I am looking for that perfect dip for my guest.
    How many of you prefer Blanco or the yellow queso.? I will give this recipe a chance and will post my thoughts. Thanks SGG

    Reply
  41. sarah says

    November 07, 2014 at 7:37 pm

    I cannot tell you how much money and anxiety this recipe has saved me. I recently moved to a new state where i cannot find a single restaurant that makes this better than i can, and it lessened the stress of uprooting my life immensely. thank you.

    Reply
  42. R. Vickers says

    October 29, 2014 at 6:55 pm

    Our family favorite!! THANK YOU!!! My husband is SO happy he found this! Going over fajita nachos tonight!

    Reply
  43. Tanya says

    October 04, 2014 at 5:20 pm

    This is what I've been looking for, thank you!!! I didn't even think I could get white American cheese at my local supermarket (Safeway in Washington state), but I asked, and lo and behold, they had it hidden in a bottom shelf. I made this dip to take to a party tonight, and it is fabulous! It tastes JUST like what we would get at a Mexican restaurant. The only thing I did differently is add a teaspoon of finely ground garlic powder.

    My 12yo daughter and I can't stop munching on it and we haven't even left for the party yet. I plan on transporting it in my mini crockpot and keeping it warm on "low." I'll be shocked if it's not a hit, but if there are any leftovers we won't mind - we'll gladly eat the rest when we get home! Ha!

    A tip for measuring the jalapeno juice - if you ever buy liquid medicines (like Nyquil), save the measuring cups! They are perfect for measuring small amounts of liquids. One 30-mL capful is almost equal to 1 ounce - so that is what I used! Makes it so easy!

    Reply
  44. Diedre says

    August 18, 2014 at 4:31 pm

    Seems like this would work better in a crock pot, no? I mean, if you don't mind waiting three hours! Anyone try it that way?

    Reply
    • Nikki Gladd says

      August 19, 2014 at 7:56 am

      Hi Diedre,
      When I use a crock pot, I melt it first in the microwave since it only takes 5 minutes, then keep it warm for the party in my small crock pot. I've never melted it in the slow cooker, but you sure can... it will take a few hours.

      Reply
  45. Jimmmy says

    August 13, 2014 at 9:02 pm

    We made this dip at my dad's funeral and it was a huge success. Although he's gone, I think he'd be proud I finally found this recipe!

    Reply
    • Nikki Gladd says

      August 13, 2014 at 9:27 pm

      Oh wow! What an honor! I have to believe that there is white cheese dip in Heaven, so I bet your dad is feasting on it now! 😉

      Reply
  46. Colleen says

    August 09, 2014 at 7:26 pm

    Velveeta makes a Blanco version now - add one can lime/cilantro Rotel chilies & tomatoes - some cumin and 1/2 tsp of garlic powder and melt in microwave. - SUPER yummy!

    Reply
  47. Shelby says

    August 09, 2014 at 5:25 pm

    Holy moly you're my new favorite person ever. 🙂

    We had a chip & dip supper tonight...this queso blanco, and another dip I found on another blog. This queso blanco was absolutely fantastic...I kind of just wanted to drink it lol. I am definitely keeping this recipe close at hand...I'll be making it A LOT! Thanks so much for sharing it with us 🙂

    Reply
  48. Karen says

    May 31, 2014 at 4:33 pm

    This Blanco Queso is absolutely the best and ADDICTIVE!!! We used HEB white american and followed the recipe. After it cools a minute or two it is perfect consistency!

    Awesome Blanco Queso Award from the TEXAS Family!

    Reply
  49. Andrea says

    May 04, 2014 at 9:52 pm

    I don't know if this question has been asked or not but do you think half and half would work instead of milk? It was just idea that popped in my head? I'm
    Planning on making this recipe for our party tomorrow night.

    Reply
    • Nikki Gladd says

      May 05, 2014 at 8:15 am

      Hi Andrea,
      I haven't tried it. Do you have skim or 1% milk in your fridge, and just not whole milk? You can use those, but I hesitate to use a thicker liquid like half and half. If you try the half and half, let us know how it turns out!

      Reply
      • Melissa says

        December 19, 2018 at 11:33 am

        Hi! I have skin milk always on hand. Would it work with skim instead of whole? Would I skip the water then since skim milk is thinner?

        Reply
        • Nikki Gladd says

          December 19, 2018 at 3:34 pm

          Hi Melissa! I've used skim milk before and not skipped the water with good results. Thanks!

          Reply
  50. Lauren Bennett says

    April 30, 2014 at 9:24 pm

    When I would ask restaurants what they used, they would always tell me "queso blanco." Yes, I knew it was white cheese, but I could tell it was processed. I tried them all anyway. Actually, the closest I got was Mexican crema. it's nice, but clumps quickly. White American is PROCESSED cheese, which doesn't stretch or separate. I almost thought they used provel! What do you know...my instinct was correct! Always trust your instincts!

    Reply
  51. Michael says

    April 27, 2014 at 12:02 am

    I was really excited to see this recipe. I wanted to try it right away, but was disappointed to see that American cheese is the main ingredient. There has to be a "real" chees that can be used. I can't see that a Mexican restaurant is using the chemically grown American cheese as a base.

    Reply
    • Nikki Gladd says

      April 27, 2014 at 7:39 am

      Hi Michael,
      That's what they use.. Land o' Lakes extra-melt white American cheese! 🙂 The extra-melt is only available at restaurant stores, so I just use the regular and it works great. There are other queso dip recipes that use other cheese, but it isn't the dip that most of us are looking for. That drippy, melty cheese dip served at many Mexican (or Tex-Mex) restaurants.

      Reply
  52. Cherry says

    April 03, 2014 at 3:18 pm

    I can't find white American cheese. What exactly is white American cheese? Help please.

    Reply
    • Nikki Gladd says

      April 04, 2014 at 10:38 am

      Hi Cherry,

      Ask your grocery store deli department for white American cheese. Most delis should have it. 🙂

      Reply
      • D B says

        August 10, 2014 at 10:06 am

        Dear Nikki,

        This is the first time I have ever posted a comment on a recipe but just finished making this & felt led to do so. I am from Texas & am a pretty good cook but authentic queso eluded me. I read & tried some & then read a lot more. Finally success!! Thank you for kindness in sharing your recipe it is so good!!
        Ps. I used heavy cream in place of milk & 4 oz. Cream cheese. Very good as well.
        Thank you again!

        Reply
  53. Virgil says

    March 09, 2014 at 4:02 am

    This is my first time visit at here and i am actually pleassant to read everthing at alone place.

    Reply
  54. tom says

    March 01, 2014 at 4:33 pm

    Went to GFS and picked up 5lb american cheese the melting kind for 3.25/ lb. Getting ready to make with chicken Fahita's. (sp). Will let all know how it comes out.

    Reply
  55. Evangeline says

    February 27, 2014 at 11:28 am

    Would this recipe work without the spicy Ingredients if you don't like spicy things

    Reply
    • Nikki says

      February 27, 2014 at 1:47 pm

      Yes, it will. It will just taste like melted cheese with no additional flavor. I would still add the pickled juice. Can you take any spice at all? It's actually not extremely spicy, but maybe just cut down on the amount of spice put in... 🙂

      Reply
  56. Kaitlin says

    February 02, 2014 at 12:00 pm

    Hello! I made this today and it is perfect! I used a blender once it was hot and it was smooth and mixed. Your blender will be a mess but the end product is so worth it!!

    Reply
  57. Dave Sharp says

    February 01, 2014 at 8:52 pm

    The cheese and the milk/water would not combine. Added extra time in the microwave no joy cheese is now like glue...tossed the dip and deleted the recipe.

    Reply
    • Nikki says

      February 02, 2014 at 10:41 am

      Sorry it didn't work for you Dave. I've make this all of the time with no issues of the ingredients not combining. What kind of cheese did you use? Did you make any alterations to the recipe?

      Reply
      • casey says

        February 02, 2014 at 2:17 pm

        I have made this several times and it gets better every time! I like using canned jalapenos just because I'm lazy but they work well 🙂

        Reply
  58. Rea rea says

    January 16, 2014 at 4:40 pm

    I used to live in Arkansas. I moved to California and could not find a local restraint with white cheese dip I'm very excited to try this because I miss it so much

    Reply
  59. jennylang7 says

    January 14, 2014 at 6:54 pm

    HI! I was wondering if the queso has to stay hot in a crock pot while served? Does it congeal? Or will it stay fluid and creamy for an hour at least? Thanks! I can't wait to make it!

    Reply
    • Nikki says

      January 14, 2014 at 8:44 pm

      Hi Jenny,
      It is best to keep it warm in a crock pot, especially if you want to keep it out for an hour. It will thicken as it cools.
      Thanks!

      Reply
  60. Gina says

    January 03, 2014 at 1:40 pm

    We have a mexican restaurant we LOVE in Kentucky (Acapulco) that serves a queso blanco. We have always made velveeta queso but after our last trip home decided we needed to try and recreate it, and make it better quality. There are a lot of recipes out there but this was almost too easy. I didnt have everything on hand so I just used the milk, water, cheese and a can of chopped green chilis but next time I think we'll add the jalepenos for more heat. I've been cooking for years but it seems pretty foolproof. Thanks for helping us satisfy the craving!

    Reply
  61. Amanda J says

    January 02, 2014 at 1:49 pm

    I made this for New Years and it was PERFECT!!! The only jarred jalapenos my stored had were slices, so I totally guessed there. It was delicious and will try more of your recipes! Thank you!!

    Reply
  62. Crystal says

    December 31, 2013 at 3:57 pm

    I just made this recipe and it's a winner! I shop at HyVee and the deli only had the Dilusso brand of cheese, but it melted perfectly! I had some heavy whipping cream to use up, so I substituted that for the milk and the consistency came out very creamy right away....I might even add some milk or water to thin it a bit. Will definitely make this again!

    Reply
  63. laura says

    December 26, 2013 at 3:52 pm

    I'd love to try your dip, but I can't find canned green chilis! What brand do you use, so I have a reference?

    Reply
    • Nikki says

      December 26, 2013 at 8:55 pm

      Hi Laura,
      I use whatever brand I can find in the grocery store. I'm pretty sure every store has them. I get them at Walmart and Kroger (never had issues finding them in any other store either). Since I can't remember any of the brand names at this time, maybe it's helpful to tell you where in the store to look for them? Look in the "Ethnic" aisle, or the Mexican food aisle.

      Reply
      • Nikki says

        December 26, 2013 at 8:56 pm

        (The can is small.) 🙂

        Reply
  64. adh says

    December 16, 2013 at 5:36 pm

    Thanks for the recipe! I ended up halving the entire recipe and it turned out great. Local store only had Boar's Head White American cheese but it worked very well and was quite tasty. I also added a few extra jalapenos for some added kick. Will be making this for a holiday party snack!

    Reply
  65. Amanda says

    November 28, 2013 at 10:09 am

    Made this for friends a week ago and everyone thought it was amazing (they're right!) So I'm making it again today (because nothing says Thanksgiving like quest dip!) And I'm making it again tomorrow night for even more friends... because I wish I could eat this every day! Thanks for sharing this amazing recipe with us!

    Reply
    • Nikki says

      November 29, 2013 at 6:33 am

      Ha! So glad you and your friends love this as much as I do! Definitely wish I could eat it every day, too! 😉

      Reply
  66. Jimmy says

    November 16, 2013 at 3:11 pm

    This is a good recipe, it tastes just like the one my sister makes at her Mexican
    restuaraunt

    Reply
  67. Elaine says

    October 29, 2013 at 11:56 am

    I could only find sliced white american cheese at my local deli, will that work?

    Reply
    • Nikki says

      October 29, 2013 at 1:29 pm

      Hi Elaine,
      I have used the sliced with good results. 🙂

      Reply
  68. kaci kay says

    September 29, 2013 at 12:25 am

    Can u make this with queso fresco cheese?

    Reply
    • Nikki says

      September 29, 2013 at 7:27 am

      I never have use queso fresco, so can't answer your question. Sorry!

      Reply
  69. Bonnie says

    September 27, 2013 at 6:15 pm

    Hello, I was wondering if anyone could tell me about how many people this would serve? Wanted to make it for a party and just wanted to know if I needed to adjust the recipe. Thanks!!

    Reply
    • Nikki says

      September 27, 2013 at 9:28 pm

      This makes a ton! I make only one batch for parties all of the time. How big is the attendance for your get together?

      Reply
  70. Casey says

    September 26, 2013 at 7:50 am

    Ok one more question (sorry I'm not trying to be difficult 🙂

    I could only find pickled jalapeno slices... when you say 2 pickled jalapenos, I'm assuming you mean whole? Do you have any idea how many slices I would need if you are talking about whole?

    Thank you!!

    Reply
    • Nikki says

      September 26, 2013 at 8:31 am

      Hi Casey,

      Sometimes I can only find the slices, too. I use around 4-6 of them, I think. It really just depends on how spicy you want it. 🙂

      Reply
  71. Jenny says

    September 24, 2013 at 5:30 pm

    I'm confused about the whole milk and then the cold? Does the other milk need to be warm or room temperature?

    Reply
    • Nikki says

      September 25, 2013 at 7:26 am

      The recipe calls for whole milk and cold water. Milk is not listed twice in the ingredients. 🙂

      Reply
      • Jenny says

        September 25, 2013 at 8:04 am

        Oops, I see now. I was looking on a small screen the first time. Thanks!

        Reply
  72. Casey says

    September 16, 2013 at 10:08 pm

    Sorry if this was already asked, but did you use canned chilis?

    Reply
    • Nikki says

      September 17, 2013 at 10:37 am

      Hi Casey! Yes, from a can. I updated the recipe so it's clear now. 🙂

      Reply
  73. Stephany says

    September 14, 2013 at 9:42 am

    Made this last night. It was so yummy my husband didn't want to share. We didn't add the jalapenos though. I'm not a fan of super spicy, but just the chiles tasted like the dip from our favorite Mexican restaurant. Great recipe! Thanks for sharing.

    Reply
    • Nikki says

      September 14, 2013 at 3:13 pm

      Thanks for the feedback, Stephany! Glad you and your husband both enjoyed it. 🙂

      Reply
  74. Denise Luddeke says

    September 02, 2013 at 1:53 pm

    This queso dip is amazing!! I don't like a spicy dip, so I left out all the jalapenos and cumin, and only put in the green chilies; I used Boar's Head white cheddar, and after the cheese was melted with the milk and water, I stirred in taco meat (about 1 lb.) that I made ahead of time. You never saw chips and dip flying so quickly as when this was served warm with Tostitos chips. Thanks for the recipe!! It's 5-star!!!!!

    Reply
  75. Corie says

    August 31, 2013 at 10:32 pm

    So amazing! I have been searching for over a year for the perfect cheese dip recipe and this is it! I use heavy cream instead of milk and it is delicious. You can tailor the level of spice by adding or removing jalapenos. So easy to make and tastes just like Moe's queso dip!

    Reply
  76. Anonymous says

    August 21, 2013 at 4:16 pm

    Quick question can you use Velvettas queso blanco ( white cheese) to make the sauce

    Reply
    • Nikki says

      August 21, 2013 at 8:59 pm

      You could, but I wouldn't prefer it as the texture and taste will be different. But, some have used it and like it. 🙂

      Reply
  77. Charlene Smith says

    July 26, 2013 at 1:44 pm

    I wonder how fat free half-and-half would work? It would be less fat, but more like the heavy cream, maybe. I use it all the time in my homemade ice creams! 🙂

    Reply
  78. bay0311 says

    July 23, 2013 at 3:25 pm

    Could you not use the Velveeta blocks?

    Reply
    • Nikki says

      July 23, 2013 at 4:17 pm

      Hi Bay0311. You can, but the consistency and taste is different. Personally, I do not like Velveeta blocks, and if you're able to dig through the comments above, you will see some who have liked it and some have not. Up to you! 🙂

      Reply
  79. Tammy says

    July 13, 2013 at 10:10 am

    Thank u sooo much for the recipe. My family has been tweaking this dip for years! It is always too thick or too thin! We cannot wait to make it again now! Ty again!

    Reply
  80. Tyler says

    June 27, 2013 at 12:25 pm

    Didn't work for me, it came out watery with the cheese clumped in the middle....

    Reply
    • Anonymous says

      November 02, 2013 at 12:16 pm

      Did you use land o lakes? I have tried with two other cheaper brands of white American and the cheese didn't want to melt and came out with a gross texture.

      Reply
  81. Ross says

    June 20, 2013 at 7:39 pm

    This was a great recipe, thank you very much!

    Reply
  82. eaton says

    June 19, 2013 at 12:08 pm

    what you are actually looking for is called Chihuahua cheese which can be rather pricey. it originates from Menonites from northern mexico in Chihuahua. The reason you have a specific recipe is because many mexican restaurants cut corners by starting with cheaper cheeses to save money. The flavor can come close, but nothing beats real Chihuahua cheese. You can take it from me, my family owns a mexican restaurant and we have a mexican buffet every year for Christmas. I live in Missouri btw 🙂

    Reply
  83. Vanessa says

    May 27, 2013 at 6:39 pm

    THANK YOU for this recipe! I used to live on the South where all Mexican restaurants serve this. My mom used to visit and would specially request visits to restaurants that serve this. When I moved back to the NW, we both were sad to find that none of the Mexican restaurants serve it. We've been hankering for it and now we can make it anytime! This is SPOT ON! It is exactly right! Thank you, thank you, thank you!

    Reply
  84. Meri says

    May 20, 2013 at 10:54 am

    I never make my own queso dip, but this recipe seems plenty easy and sounds DELICIOUS! I can't wait to test it out. Thanks for the inspiration!

    Reply
  85. Shelly says

    May 13, 2013 at 4:05 pm

    I am so excited to find this recipe! I have been trying to perfect a queso dip for so long....this looks perfect! I will be making it for my son's graduation party this week....I'll let you know how it goes. Thanks for posting it!

    Reply
  86. Nick says

    May 04, 2013 at 9:21 pm

    YES. Just made a batch and it was great! Tastes very similar to the Moes queso and doesn't suffer from solidifying fast. We did have a slight issue with the consistency being to liquid-y. We did a half batch and halved all the ingredients and it needed to be thickened with corn starch, so it got a bit starchy as well. I'd recommend reducing the milk/water amount, that way it as a thicker consistency and will be slightly more concentrated.

    Reply
    • Nikki says

      May 05, 2013 at 8:29 am

      Thanks, Nick! I wonder if it was too liquidy because of halving the recipe. It's definitely not too liquidy for us when making the full batch. But, variations of types of cheese can make the texture different as well. 🙂 Thanks for your feedback and I'm glad you enjoyed it!

      Reply
  87. Anastasia says

    May 01, 2013 at 9:33 am

    My husband and I absolutley love Mexican food and had a number of places in Atlanta that we would frequent to get great queso! However, we moved abroad last year and since we have been here we've been unable to find queso, that meet our standards, at the few Mexican restaurants! So when I came across your recipe I had to give it a try..... All I can say is THANK YOU! It's delicious and goes perfect with my homemade salsa and guacamole!

    Reply
  88. Danielle A. says

    April 20, 2013 at 9:41 pm

    I made this tonight, halved the recipe easily, and OMG!!! So so good. Not too spicy, just right, like my favorite Mexican restaurant that is 200 miles away. I love that I can easily stock the ingredients at home and make whenever I want. Thanks so much!

    Reply
  89. Teresa says

    April 19, 2013 at 7:41 pm

    This is deeeeeeeeeeelightful!!!! I tried this and It is Perfect!!!! TY TY TY TY!!!!

    Reply
    • Teresa says

      April 19, 2013 at 7:42 pm

      and it was Wonderful on the next days leftover Tex-Mex hotdish!!!! YUM!!!!!

      Reply
  90. Amy says

    April 16, 2013 at 9:54 am

    Amazing! So yummy! We gobbled it all up, and what little leftovers we had we ate the next day! Thanks so much!

    Reply
  91. Jackie says

    April 14, 2013 at 5:36 pm

    I just made this for my family. I was very skeptical that it would turn out good but boy was I surprised. This is fantastic! We grilled chicken and made rice then covered everything in this dip. My husband said this is the best meal I have ever made. Thanks so much for sharing.

    Reply
  92. Emily says

    April 10, 2013 at 11:34 am

    Thank you for this recipe. I just wanted to say that I used a package of my grocery store's brand of "deluxe" sliced american cheese, and it worked perfectly. It doesn't matter if the cheese is pre-sliced or not... after all, it is all going to be melted anyway! Just don't use the individually wrapped singles... that's "processed cheese food!". Ick.

    Also, it is much more flavorful the next day, and reheats wonderfully! THANK YOU!!!

    Reply
  93. Sherry in Union, KY says

    April 06, 2013 at 6:25 pm

    This is as good as the queso blanco dip served in Mexican restaurants. I just wanted to jump into the bowl and eat my way out. Thanks so much for the recipe!

    Reply
  94. Tina says

    March 24, 2013 at 3:03 pm

    I made this dip today and it is TO DIE for yummy! I couldn't find the Land O Lakes cheese (I didn't even think to look at the deli counter at Wal-Mart, that's where I went. I ended up with Velveeta brand queso blanco. It's not exactly the same, I'm sure, but it's still really good and melts very nicely! I will be making this again and again! Thank you for posting, and I'll check out the deli counter at Wally for the Land O Lakes brand next time I'm there! NOM NOM! I just ate my weight in this dip, homemade salsa, and chips. I must go for a run, now.

    Reply
  95. Christy says

    January 25, 2013 at 5:13 pm

    Tonight is nacho night in my house and after being so unhappy with the ole Velveta and Rotel nacho sauce we've made for years, I finally took the plunge to hunt a new recipe and found yours. I've just whipped this up and it's OMG good! Thank you so much for sharing!

    Reply
  96. K2 says

    January 16, 2013 at 6:48 pm

    I found Land'O Lakes White American Cheese at the local Safeway, and Walmart deli counter, so I bought a pound to start. I plan to do it tomorrow with your recipe. In the past, I've found my cheese sauce starts to get a skin on top as it cools in the bowl. This doesn't seem to happen at my local Mexican restaurant. As their dip cools it thickens, but I've never seen that "skinning" or skimming on the top.

    Does this recipe slow that skinning/skimming process as the sauce cools? If not, do you know what they add to do it? I seem to recall once before where it tasted as if they'd added too much flour or a fine gravy flour, so I wonder if that's the magic?

    Reply
    • Nikki says

      January 16, 2013 at 8:48 pm

      Hi K2,
      Yes, this does get the "skin" you are talking about sometimes as it cools. I just stir it up and it goes away. But, I have been to some restaurants where that happens, as well. I'm not sure what the magic is for when it doesn't! 🙂

      Reply
  97. Donna says

    January 16, 2013 at 11:31 am

    We use El Viajero restaurant style Mexican dipping cheese, plain or with jalopeno.....just add 9 oz of milk and heat (and its gluten free), taste just like the El Nopal we go to

    Reply
  98. bianca says

    January 13, 2013 at 3:54 pm

    definitely not how you're suppose to make this dip. If
    you're making queso you don't use American cheese or
    water. That's like putting tomato sauce in enchiladas.

    Reply
    • Nikki says

      January 13, 2013 at 4:43 pm

      But, have you tried this recipe? I think you'll change your mind once you taste it...

      Reply
      • Sandy B says

        January 13, 2013 at 9:38 pm

        I posted earlier about getting the Land of Lakes Extra melt cheese from a food service truck in my area. This is for the previous commenter - The driver of the truck said he delivers this SAME cheese which is white american to the Mexican restaurants here! So yes they do use it for this dip. 🙂 It's wonderful and tastes just like what they make. Thank you again, Nikki for posting this recipe and for all your hard work that went into making it just right. My family loves it and I have made it many times. After all I did have to buy 30 pounds of the cheese lol. Happy New Year to you and your family!

        Reply
        • Nikki says

          January 14, 2013 at 9:33 am

          haha! Thanks, Sandy! 🙂

          Reply
  99. A. Tuttle says

    January 10, 2013 at 4:22 pm

    Thanks to Pinterest, I found this recipe. It is wonderful. I used a lb of Kraft white american cheese slices.I just cut the water down a speck and the milk a speck. It worked perfectly. Glad I ound your site. I'll be trying more ideas.

    Reply
  100. Ileen Cuccaro says

    January 06, 2013 at 7:44 am

    How about yellow Land o lakes. My Fav Mex place the queso is yellow?

    Reply
    • Nikki says

      January 07, 2013 at 1:04 pm

      Sure! 🙂

      Reply
  101. danielle says

    January 04, 2013 at 10:33 am

    Hi, i am wondering if they have to be pickled jalapenos or can i use plain?

    Reply
    • Nikki says

      January 04, 2013 at 10:15 pm

      Hi Danielle. You can use plain/fresh, but there will be a little bit of flavor missing.

      Reply
  102. Laura says

    January 02, 2013 at 4:13 pm

    I made this for our NYE get together and it was a HUGE hit. Seriously, I was ready to go out NY Day and get another block of cheese to make another batch just for me. I've been craving it for two days. DELISH!!!
    I did heat for longer than 5 mins and cut back on the jalapenos a bit for our tastes, but would highly recommend this to anyone!!

    Reply
  103. Stephanie says

    December 30, 2012 at 8:52 am

    I have been making this for about a year now with just the cheese, chiles and liquid. I buy my Land O'Lakes cheese at BJ's Wholesale Club. The large rectangle is under $10 and I can use it 2-3 times depending on how much I make. Check your local Wholesale club. I have also seen the exact same chess in Walmart's Deli. Hope this helps, I am going to try the pickled jalapeños, my recipe does not call for those

    Reply
    • Nikki says

      December 30, 2012 at 10:28 am

      Thanks, Stephanie! I get my cheese at the Walmart deli, too! (I don't have a BJ's around.) 🙂

      Reply
  104. Larra says

    December 17, 2012 at 4:20 pm

    This recipe is so good! I made it today and it tastes just like the dip we get at our local Mexican place! My only note is that I had to microwave it for about 6 1/2 minutes in my microwave, but after that it came out great!

    Reply
  105. VinPro Elegance says

    December 15, 2012 at 5:47 pm

    Perfect!!Thanks for sharing.

    Reply
  106. Cora says

    December 15, 2012 at 2:01 pm

    Perfect, just perfect, this SAVED my queso!!!

    Reply
  107. Lori says

    December 12, 2012 at 7:06 pm

    I'm surprised to read how to store the leftovers....I'm thinking there might not be any. Lol! Gonna give this a try soon.

    Reply
  108. Teresa Clark says

    December 10, 2012 at 9:55 pm

    Do you use the cumin if so does it taste the same without it?

    Reply
    • Nikki says

      December 10, 2012 at 10:17 pm

      I use it, but it doesn't make much difference to leave it out. 🙂

      Reply
  109. Sarah says

    December 10, 2012 at 4:41 pm

    My comment to this is: I have an even easier recipe for this, cream cheese low fat if you like, a jelapeno de seeded or if you like heat with seeds and a little bit of milk, this recipe came from a co-worker who's parents owned a Mexican restraunt in town

    Reply
  110. Nora says

    December 10, 2012 at 3:33 pm

    Just wanted to let you know, I made this last year for a party and when discussing best food I ever made with the BF this weekend, this came up as #1! Guess what I'm making tonight!!

    Reply
    • Nikki says

      December 10, 2012 at 6:44 pm

      haha! That's great, Nora! Thanks!

      Reply
  111. Heather says

    December 10, 2012 at 1:33 am

    Sorry if this has been asked already, but how does this taste without the spicy stuff? I'm super sensitive to spicy foods but love this dip, the kind we have where I am isn't spicy at all, just delicious. Would it be still good without those ingredients or do they add some secret ninja non-spicy deliciousness?

    Reply
    • Nikki says

      December 10, 2012 at 8:18 am

      Hi Heather, I haven't had it without the rest of the ingredients. If you don't add the rest, it will just be melted American cheese...which some people like. Maybe try leaving out the chiles and seed the jalapenos before you chop them up and put them in. 🙂 Then, you'll have most of the flavor, but hardly any heat. (It's not all that spicy anyway.) 🙂

      Reply
  112. Sandy B says

    December 07, 2012 at 7:36 pm

    I can't wait to try this. I am making a lot of Mexican dishes for my family on Christmas Eve. I have a sister-in-law who helps cook for a retirement home. I called her and asked if she could get the Land of Lakes Extra Melt Cheese from their food service. She called and YES she was able to get it for me and I picked it up today. I had to get six five pound blocks of it but the food service said it freezes very well. My daughter said she will buy a block and my sil also bought a block which leaves with with four but that is fine! Do you add the cumin to yours?

    Reply
    • Nikki says

      December 07, 2012 at 9:44 pm

      Wow! You got your hands on the gold! 😉 I'm wondering, though, if the melting time will be different? Please report back!

      (Yes, I add the pinch of cumin to mine.) 🙂

      Reply
      • Sandy B says

        December 11, 2012 at 8:49 pm

        Hi Nikki! Well I couldn't wait until Christmas Eve to try this. I had the cheese and I was just itching to make it lol. It is awesome! I added the cumin and it gave it just the right touch! Since I was using the extra melt I only added the milk at first and waited til it melted some to see if it needed the water. It did and after adding it it was perfect. Some are saying it's too runny but that is how it is served in my fave Mexican restaurants. My daughter loved it and took the leftover dip home with her! Thank you again for this recipe!

        Reply
        • Nikki says

          December 11, 2012 at 8:55 pm

          Yay!! Thank you for your feedback!!

          Reply
  113. Lexie says

    December 07, 2012 at 2:00 pm

    I just tried this and mine is SUPER runny. All the cheese is melted and I've been stirring like a mad woman. Any suggestions on how to thicken it up, short of running to the store for more cheese?

    Reply
    • Nikki says

      December 07, 2012 at 2:54 pm

      Hi Lexie, Is it not thickening as it cools?

      Reply
  114. Jamie says

    December 06, 2012 at 2:49 pm

    This was delicious and addictive! No one could get enough when I served it at my last party. Thanks for the great recipe! Next time, I might add a bit of hot sauce to it for even more of a kick! YUM!

    Reply
  115. Limono says

    December 01, 2012 at 12:13 pm

    Came out too runny. Took longer than 5 minutes for all the cheese too melt, and then once everything was melted, it had to be stirred extensively to get the liquid and the cheese to blend together. The optional pinch of cumin is definitely necessary for good flavor.

    Reply
  116. Tabitha says

    November 28, 2012 at 2:00 pm

    Can you make it on the stove?

    Reply
    • Nikki says

      November 28, 2012 at 4:06 pm

      Hi Tabitha, I'm assuming you probably can (I would use a medium low heat). I haven't done it myself, though, so no promises! 😉

      Reply
  117. Bizz says

    November 26, 2012 at 9:01 pm

    what would be the australian cheese equivalent?

    does anybody know?

    I have been dying to make queso since i left the states but our cheeses are alot different. Ours can be abit more traditional and less processed and therefore not really giving the proper taste.

    Any suggestions?

    Reply
  118. Jo Anna says

    November 25, 2012 at 8:17 pm

    made this Thanksgiving day and it was a big hit. Thanks for sharing.

    Reply
  119. Sheila says

    November 24, 2012 at 9:56 am

    Ha! I went looking for a Queso Fresco Dip for our family party today and look who's site I landed on! : D Going to have to run to meijers tho, because I bought Monterey Jack not the white american type cheese. Cant wait to try this!

    Reply
  120. Matt says

    November 19, 2012 at 7:37 pm

    Thank You. Thank You. Thank You. This is the real deal. I have been looking for the answer to great queso blanco and it was in my fridge all along. I use LOL White American for everything. Incredible!

    Reply
  121. krista says

    November 14, 2012 at 12:14 pm

    I am a bit curious, would it be ok to just cut out the jalepenos? I love cheese dip but I usually ask for it without the jalepenos when we go out. I'm just not sure if this recipe will still work...

    Reply
    • Nikki says

      November 14, 2012 at 12:29 pm

      Sure! It will just have a little less flavor and no heat. (The heat here is very mild even with the pickled jalapenos. I don't like much spiciness, myself.) 🙂

      Reply
  122. Brandy says

    November 03, 2012 at 2:00 pm

    I love this dip! I've made it to take to a friend's house and everyone there enjoyed it too! I make it as instructed then transfer it to a mini crockpot set on WARM. It is quite runny out of the crockpot but if you put some in a bowl/chip platter, it thickens as it cools. It doesn't last long enough to get really thick!

    As far as the cost, sure the cheese can be a little pricey but I have all the other ingredients on hand. I figure if I pay $5.99 for the cheese and a few $$ for the chips, I have a pretty inexpensive appetizer to serve a crowd!

    Thank you for the recipe!

    Reply
  123. Anonymous says

    November 03, 2012 at 1:55 am

    why do all this when u can just buy a block of it at walmart add milk it exactly the same seriously

    Reply
  124. Stephanie says

    October 29, 2012 at 12:40 pm

    I just made this cheese for a party and it was absolutely amazing, just like everyone said! It really does taste like something from a Mexican restaurant or the queso from Moe's. We melted it in the microwave and kept it warm in the fondue pot on low, and it worked out really well. It was a bit chunky with the jalepenos and green chiles, but my fiance said he didn't chop them very finely (rushing before the party!) so I think with those chopped (or maybe pureed in the food processor?) it will have a better liquidy consistency that I prefer. This is definitely going to be a saved recipe in our house!

    Reply
  125. Anonymous says

    October 29, 2012 at 11:04 am

    Hi I was wondering if you had the recipe for the white sauce they serve at some restaurants.

    Reply
  126. Kristi F. says

    October 27, 2012 at 7:02 am

    Have you ever put this in a mini crock pot? Do you think it will work? This looks amazing!

    Reply
    • Nikki says

      October 27, 2012 at 9:14 am

      I have not, but earlier commenters said they have. My suggestion is to make it in the microwave first, then transfer to the crock pot to keep warm. 🙂

      Reply
  127. Sara B says

    October 26, 2012 at 9:16 pm

    I just made this, and am in fact eating it right now. It is SO delicious, and so easy to make. And it makes so much! It has just the right amount of heat and flavor. Thank you for posting this, it's going to be a new regular around my house!

    Reply
  128. Samantha says

    October 23, 2012 at 9:30 am

    I tried this recipe, it smells delicious...but I have a problem with it. I couldn't get a block of white american cheese, so I used slices. Yes, blasphemy, I know! Is that probably the reason that it turned out very liquidy? It basically looks like white soup. I looked through various grocery stores and couldn't find any blocks of White American and already had slices at home so just went ahead with those before buying the more expensive cheese at the deli counter.

    Reply
    • Nikki says

      October 23, 2012 at 9:33 am

      Yes, that is probably the issue. Although, my sister-in-law and I have both used the white American cheese slices, it does take a little bit of tweaking...less liquid ingredients. Did you check the deli counter at your grocery stores for the block cheese? That is where you should be able to find it. 🙂

      Reply
  129. Jennifer Sandersfield says

    October 20, 2012 at 12:32 pm

    Thanks sooooooo much! this is great and so much simpler than what I have been making!

    Reply
  130. Julie Bowden says

    October 12, 2012 at 10:36 am

    why the 2 milks? Whole milk? and Cold milk? can it be the same?

    Reply
    • Nikki says

      October 13, 2012 at 1:50 pm

      Hi Julie,
      I think you may have misread the ingredient list. It doesn't list two milks...just whole milk and cold water. 🙂

      Reply
  131. rachel says

    October 10, 2012 at 2:21 pm

    Must go make now!!!

    Reply
  132. Anonymous says

    September 30, 2012 at 11:53 am

    Made this the other night. DELICIOUS! Having it again today while watching football all afternoon!

    Reply
  133. Charity Swift says

    September 23, 2012 at 3:36 pm

    thank you for sharing your wisdom! Going to try this right now!!!

    Reply
  134. Courtney says

    September 21, 2012 at 9:11 pm

    This tasted great, the closest thing to a restaurant queso I've ever made, but was a little thin for our taste. I used the Kraft cheese but I don't see how that would've made a difference. I'll just cut back on the liquid a bit next time, and I didn't add the cumin but will try that too for a little more of a kick. Thank you!!

    Reply
    • Courtney says

      September 25, 2012 at 9:32 am

      Just wanted to add that the leftovers were a perfect consistency..not too thick or thin. And the flavor just got better! This is an awesome recipe, and I would highly recommend the Kraft cheese to those on a tight budget.

      Reply
  135. Amanda says

    September 21, 2012 at 1:29 pm

    Does this "keep" in the fridge or freezer for future use? If so, reheat in the same way it was made?

    Reply
    • Nikki says

      September 21, 2012 at 3:24 pm

      Hi Amanda,
      Storage and reheat instructions are included at the end of the recipe. 🙂

      Reply
  136. Becky says

    September 20, 2012 at 3:35 pm

    this stuff is seriously insane!! The best!(:

    Reply
  137. Lisa says

    September 19, 2012 at 1:55 pm

    I have been searching for a recipe to figure out the mexican cheese dip for a long time now!!! Thank you so much!!!!! Its awesome!!!!! 🙂

    Reply
  138. Geoff says

    September 19, 2012 at 1:33 pm

    Love the dip and chips they serve at mexican resturants. Now all i need is the chip recipe. Any one have one?

    Reply
  139. Anita says

    September 13, 2012 at 10:34 pm

    So glad to find this recipe. Can't wait to make it and dig in! Thanks, y'all.

    Reply
  140. Jenn says

    September 13, 2012 at 3:53 pm

    I haven't tried the recipe yet but for all those people who have a high price of the cheese. I got 3 lbs for $7.98 at Sam's Club which makes it less than $3 a pound.

    Reply
    • Nikki says

      September 13, 2012 at 9:13 pm

      Thanks, Jenn!

      Reply
  141. Denise says

    September 13, 2012 at 12:07 pm

    I actually used the Velveeta Queso Blanco shredded cheese, just to experiment, and it worked great. The flavor and consistency are just like the cheese dip we get at our local Mexican restaurants. Thanks for sharing this recipe. My husband and I loved it!

    Reply
    • Nikki says

      September 13, 2012 at 2:59 pm

      I recently saw that in the stores and was very curious. Thanks for sharing your experience with it! 🙂

      Reply
    • Heidi says

      September 13, 2012 at 3:08 pm

      I used that too and mine worked out great as well.

      Reply
    • Anita says

      September 13, 2012 at 10:42 pm

      I've also used the Velveeta Queso Blanco and cut it into chunks to melt in the microwave along with a little of my homemade salsa. Works great! I wanted a recipe with just block cheese. So I know that I'm beginning with milk, cheese, not many preservatives, and whatever else I want. This recipe seems to fit the bill.

      Reply
  142. Corey Faure says

    September 08, 2012 at 3:28 pm

    I just went to the store with my father, and we picked up all the ingredients. We went to the deli and got Publix Deli White American Cheese, and got the rest of the ingredients (save for cumin).

    I can tell you guys, it turned out PERFECT! This is it! This is the recipe!

    Here's a pic of my result: https://sadpanda.us/images/1200517-IXD8RVC.jpg

    Reply
    • Nikki says

      September 08, 2012 at 5:41 pm

      Yay! Thank you for sharing the photo of it, too, Corey! 🙂

      Reply
  143. Leannah says

    September 07, 2012 at 7:19 pm

    This sounds yummy! Has anyone ever added leftover (or intended) steak into the mix? A local restaurant (Texas Land and Cattle) has a steak queso on their appetizer menu that my kids clamor for every time we go. I'm going to try adding steak to mine tomorrow after I fire up the grill. Thanks!

    Reply
  144. Melanie says

    September 07, 2012 at 7:04 pm

    This queso dip is perfect! My husband and I added sautéed peppers and onions along with grilled steak, chicken, and shrimp to 'mimic' our favorite appetizer t a local restaurant. Thanks for the help with the queso! So much better than the last time we tried!!!

    Reply
  145. Joy says

    September 06, 2012 at 11:00 pm

    I have a question. I am going to make this recipe for the first time and I am super excited especially after reading all of these reviews! The one thing I have always wondered though is my grocery store actually sells Queso Fresco Cheese and also the Cacique brand of queso melting cheese too. How do you think it would turn out If that cheese was used? I plan on using the White American since I already bought it but I was just curious! 🙂

    Reply
    • Nikki says

      September 07, 2012 at 9:53 am

      Hi Joy,
      I have those cheeses available, too, but have never used them because the trick here is using the white American cheese. From what I've been told it has a better melting point and works better for dips. But, if you try out the other types of cheese, please report back on how it went! 🙂

      Reply
  146. Sarah T says

    September 04, 2012 at 5:49 pm

    I thought this recipe might be too good to be true because I am picky about my white cheese dip! This really is just like the restaurants!

    For those Kroger shoppers unable to find Land O'Lakes brand, I bought the Kroger brand white american from the deli counter and it melted great. It was $5.99 a pound.

    Reply
    • Nikki says

      September 04, 2012 at 6:41 pm

      Thanks, Sarah! 🙂

      Reply
  147. Heidi says

    September 02, 2012 at 8:39 pm

    I thought I saw this before but there are too many comments to go through but has anyone ever used the Velveeta Queso Blanco cheese? How did it turn out? I'm making a triple batch of this and don't want to spend $21 on the cheese.

    Reply
    • Nikki says

      September 02, 2012 at 8:53 pm

      Heidi,
      I haven't used the Velveeta Queso Blanco, but if I remember right, I believe in the comments above there were mixed reviews. If you want to go a cheaper route, I have also tried using the sliced, individually wrapped, White American Cheese that is MUCH cheaper (just like the Kraft American Cheese slices that you use for grilled cheese sandwiches, but white). My Kroger doesn't carry it, but Walmart does and it was like $2, I think. The results are slightly different, but worth saving the money if you're making a triple batch.

      Can I ask why you're making a triple batch? How many people are you serving? One batch makes a TON, so just making sure you really need to make a triple batch... 🙂

      Reply
      • Heidi says

        September 02, 2012 at 9:11 pm

        It's for a birthday party for about 45 people. I am having a nacho bar. I just wanted to make sure I had enough.

        Reply
        • Nikki says

          September 03, 2012 at 12:22 pm

          You should definitely have enough with a triple batch. In fact, you might be good with just a double...but better safe than sorry, right? 🙂 Have fun at the birthday party!!

          Reply
  148. emma Dominguez says

    September 02, 2012 at 7:28 pm

    just made this and it's perfect!! thank you soooo soooo much for sharing!

    Reply
  149. Sherrygirl says

    September 01, 2012 at 12:57 pm

    I just made this and it is soooooo good!!! The only problem I had was took about 12 minutes to melt all the cheese and then the texture was close to cottage cheese. Not at all runny like yours. The only thing different was the brand name of the cheese from our local deli. Maybe that makes the difference? Anyhow, so very tasty and Thanks for sharing!!!

    Reply
    • Nikki says

      September 01, 2012 at 2:20 pm

      The texture was like cottage cheese?? Wow, strange! But, at least you still liked it I guess? haha! You might be right about the brand of cheese. I know that Land o' Lakes has a better melting point. At the same time, I have used other brands without a problem. Very interesting! 🙂

      Reply
  150. Laura says

    August 30, 2012 at 4:29 pm

    My boyfriend and I tried this recipe last night and it was amazing! I felt like I was eating it right from the restaurant!!! I definitely recommend this recipe!!!!

    Reply
  151. Carly says

    August 28, 2012 at 11:51 am

    This is the elusive white queso dip recipe I've been searching for! I have tried to re-create the queso from my favorite Mexican place with no luck. I am POSITIVE this will work and this will be the one! I'm going to the store immediately after work!

    Reply
  152. Melissa says

    August 23, 2012 at 7:54 pm

    I made this tonight, yuck! The white american cheese did not melt, after microwaving for 10 minutes, I was able to at least taste the most bland, gritty queso I've ever had. I followed this recipe to a T in fact, I've made it before with Velveeta Blanco and never had a problem. What a waste of $20!

    Reply
    • Nikki says

      August 23, 2012 at 9:17 pm

      I'm shocked it never melted. You're the first I've heard to have this problem! Sorry it didn't work out for you.

      Reply
  153. Amy Quinn says

    August 22, 2012 at 10:38 pm

    My husband and I are eating this right now and it's worth a try! We made ours in a pot and stirred constantly because we were nervous about the microwave but it turned out amazing! Love it! We will definitely be making this again. Thank you!

    Reply
  154. kasey says

    August 22, 2012 at 9:58 pm

    sweet!! thanks you so much..

    Reply
  155. kasey says

    August 22, 2012 at 9:52 pm

    dose anyone know if 2 % milk works the same as whole??

    Reply
    • Nikki says

      August 22, 2012 at 9:57 pm

      Hi Kasey, You can use it, but it might be a little thinner. 🙂

      Reply
  156. Rachel says

    August 19, 2012 at 10:14 am

    If you were going to serve this and needed to keep it warm I bet a fondue pot would work nicely!!

    Reply
    • Nikki says

      August 19, 2012 at 3:12 pm

      Good thought, Rachel!

      Reply
  157. Paitin says

    August 11, 2012 at 11:45 pm

    Hey, I am absolutely in love with this but I was wondering if anyone has tried using skim milk instead of whole? My family finds is absolutely repugnant. It would lose some consistency I'm sure.. but is there any substitution? More cheese maybe?

    Reply
    • Nikki says

      August 12, 2012 at 11:06 am

      Hi Paitin,
      You can probably substitute it just fine, but maybe use a little less of the skim so to avoid it being too thin and watery. I wonder, though, if you didn't even tell your family that they would even notice, as the star player here is really the cheese. 🙂

      Reply
    • Heidi says

      August 12, 2012 at 11:49 am

      I have only used the skim as to this is the only milk we ever have on hand. It is absolutely fine, it is a little thin but we don't mind it at all. It does thicken as it sits. This is our go to dip now for nachos.

      Reply
      • Nikki says

        August 12, 2012 at 1:45 pm

        Thank you, Heidi! 🙂

        Reply
  158. Patty Webster says

    August 08, 2012 at 3:29 pm

    Hi, I found your website through pinintrest and I tried your white queso dip recipe. Wow it is to die for !! I am making a mexican fiesta for myself and some friends. Whenever we go to our mexican eatery here in town we devour this dip.

    I had to change a few things because I didn't have on hand everything you listed. I used La Morentia Mexican melting cheese,and Tres Hermanas mild Jalapenos (they are not pickled). Everything else was the same. The dip turned out really well !! P.S. I can't wait to see the look on their faces when they sit
    down to eat and I pull this dip out for them !!

    Thanks so much!!

    Reply
    • Nikki says

      August 08, 2012 at 3:39 pm

      Thanks! That's fantastic, Patty! Great job on using what you had on hand! 🙂

      Reply
  159. Jerry says

    August 08, 2012 at 2:29 pm

    No microwave. They are evil! Just use a pot and the stove top. Just as easy and safer.

    Reply
  160. Linda says

    August 05, 2012 at 11:25 am

    I was going to use this recipe for a homemade nacho lunchable. Is is still a scoopable consistency if cold or room temp?

    Reply
    • Nikki says

      August 05, 2012 at 2:14 pm

      Hi Linda,
      It definitely is much thicker as it cools, and probably too thick when refrigerated. I'm not sure it would be a great fit for a packaged lunch...

      Reply
  161. Cecilea says

    July 30, 2012 at 1:57 pm

    LOVE LOVE LOVE this queso!!! For some of you that are concerned with the cost Velveta makes a queso blanco now and 16 oz is $4.32 here. I added .25 lb (about 1cup)of grated Monterey Jack cheese kept every thing else the same(cost me just under $7) ... absolutely AMAZING!!! I have been looking for this recipe for years... tried dozens of versions and this is hands down the best!

    Reply
    • Nikki says

      July 30, 2012 at 2:59 pm

      Yay! Thanks for the tips, Cecilea! 🙂

      Reply
  162. Heidi says

    July 27, 2012 at 12:33 pm

    I was looking for something different to make the other night for dinner and I didn't want to make just plain tacos so I was looking on Pinterest and came across your first attempt queso dip. While reading that I saw the link to this dip and had to give it a try. It was amazing!! So easy and delicious and it went perfectly with our fahitas. I am having a nacho bar for my son's birthday party in a few weeks and will definitly be putting this on the menu.

    Reply
  163. seniledragon says

    July 24, 2012 at 3:33 am

    I am so excited to find this receipe! I love love love the dip in the restarant but never could match it. Now I have hope!!

    Reply
  164. Dawn Crum says

    July 19, 2012 at 6:57 pm

    Can I keep the jalapenos out of the recipe and the green chilis? My husband is very picky and if sees anything in there other than just white cheese, he will not touch it. I definitely know I would eat this because I will try anything, but my husband is a totally different story.

    Reply
    • Nikki says

      July 19, 2012 at 7:27 pm

      haha! I would at least put in the pickled jalapeno juice for some kind of flavor. He won't see it. 😉 But, yes, you can leave them out, but in my opinion (and probably yours, too) it won't taste as good. 🙂

      Reply
  165. Tanisha says

    July 16, 2012 at 9:12 pm

    WOW! I just whipped this up in less than 10 minutes for a dinner party I'm hosting tomorrow and it is just out of this world! I made half the amount of cheese dip, but since I like it with a bit of a kick, I only 3/4'ed the chillies and jalapenos. I am having a little trouble getting rid of some of the lumps of cheese that didn't melt completely, any tips? Should I just keep warming by the minute and mixing? THANKS!!

    Reply
    • Nikki says

      July 16, 2012 at 10:16 pm

      Hi Tanisha,
      Yes, I would keep warming by the minute... or maybe even 30 seconds once you get past 5 minutes. I made it again tonight, and it was done in 4:30 minutes, so it can vary. 🙂

      Glad you liked it!

      Reply
  166. Sharyn says

    July 14, 2012 at 9:33 pm

    I tried to scan through all the comments to avoid a duplicate question, but there are a lot of comments! Sorry if this was already addressed. How spicy is the dip? I'm a mild picante sauce kind of girl, will this be painful for a wimp like me? Thanks for sharing...can't wait to try it!

    Reply
    • Nikki says

      July 15, 2012 at 1:42 pm

      Hi Sharyn,
      I'm a wimp, as well, but like it just as the recipe calls. Maybe that helps? 🙂

      Reply
      • Sharyn says

        July 15, 2012 at 7:59 pm

        YES! Most helpful. Excited to make it for some friends tomorrow night! Thank you!

        Reply
  167. Anita says

    July 14, 2012 at 10:41 am

    My husband and I have been eating at a Mexican restaurant for the past several years which has the BEST bean and queso dip ever. I now think it has met its match! I made this dip and it is DELICIOUS! When serving, I put the queso on top of a layer of refried beans. YUM! Thank you for sharing this recipe!

    Reply
  168. Hannah says

    July 13, 2012 at 10:40 pm

    Does anyone know of any good chips for it?

    Reply
    • Nikki says

      July 13, 2012 at 11:05 pm

      Where are you located Hannah? When we lived in California, we loved Juanita's. They are not available here in Mississippi, though. Also love Xochil (I think that's the right spelling).

      Reply
      • Hannah says

        July 13, 2012 at 11:24 pm

        Ohio the dip is amazing though!

        Reply
  169. Kari says

    July 13, 2012 at 1:55 pm

    Perfect! This is the recipe I have tried to recapture. Thank you so much and the poster who sent it to you as well!

    Reply
  170. Katie says

    July 07, 2012 at 1:36 am

    Can I use Velveeta Queso Blanco? I cannot find a single store in my city that sells Land O' Lakes deli products! AHH!

    Reply
    • Nikki says

      July 07, 2012 at 7:52 am

      Hi Katie. The white American cheese doesn't necessarily need to be Land o' Lakes, I just prefer that brand. You can try the Velveeta, but I have heard it's too strong and it will be a little different (my guess is that it will be thicker and creamier). But, it might be good! 🙂 My sister-in-law buys the slices of White American cheese at Walmart (located with the other sliced American cheese in the section with shredded cheese, string cheese, etc....not the deli) and it works for this recipe just fine. I'm going to test it out myself, soon, because it will be cheaper! 🙂

      (I'm sure you have done this, but make sure you are checking at the deli counter, too, where they cut the blocks of cheese for you.)

      Reply
    • Sara says

      July 13, 2012 at 8:33 pm

      Katie, I tried this with the Velveeta brand queso blanco and I personally didn't care for it. Tasted too much like plain old yellow Velveeta to me. If you have a butcher shop or meat market close, try looking there for white american. The difference in flavor is worth seeking it out.

      Reply
      • Katie says

        July 13, 2012 at 11:47 pm

        Since I never heard back, I went ahead with the Velveeta, and it was perfect! It was perfectly runny and delicious, didn't taste anything like the regular Velveeta. As a matter of fact, it was such a success, that my brother in law asked me to make more again last night. It has been the perfect edition to grilled chicken, nachos, chicken burgers, and vegetables.

        Reply
        • Nikki says

          July 14, 2012 at 7:47 am

          Hi Katie. I responded to your comment the same day you left it (see above). Are you not able to see it? If not, I want to make sure I work on fixing that bug.

          Glad the dip turned out for you!! It's always an honor to have your bro-in-law making food requests. 😉

          Thanks!
          Nikki

          Reply
  171. Abby says

    July 05, 2012 at 10:35 pm

    I just made this and there was a layer of liquid fat (i think it's looked like melted butter) and then under that was the cheese that never got liquidy enough. I kept cooking it longer but no dice. I don't know what I did wrong : (

    Reply
    • Abby says

      July 05, 2012 at 11:01 pm

      I'm also frustrated that I spent 10 bucks on the stuff to make this (not including the chips) and just had to throw it out, I could've gone to a restaurant and ordered this for much cheaper and not had to worry about the clean up...

      Reply
  172. Destin says

    July 05, 2012 at 1:48 pm

    Can you use canned green chile's and jalapenos? And is the pickled jalapeno juice easy to find in most stores?

    Reply
    • Nikki says

      July 05, 2012 at 2:30 pm

      Yes, that's what I use. 🙂 I haven't had trouble finding the pickled jalapeños in any stores. It's usually located with the Mexican food.

      Reply
  173. A says

    July 03, 2012 at 5:03 pm

    This is spot-on! Thanks!!!

    Reply
  174. Cathy says

    June 26, 2012 at 9:47 pm

    can you notify me by e-mail, forgot to click the box before i sent you my request. Thanks, Cathy

    Reply
  175. Cathy says

    June 26, 2012 at 9:45 pm

    Nikki, this is perfect, but do you by chance have the recipe for the white cold dip that the mexican restaurants serve with the nachos when you first sit down??? Maybe the reader that worked the mexican restaurant can give you the spices and herbs that go in it. Hope you can help!

    Reply
    • Nikki says

      June 27, 2012 at 9:34 am

      Hi Cathy, Unfortunately, I do not have that recipe. 🙁 Sorry!!

      Reply
      • Cathy says

        June 27, 2012 at 5:34 pm

        thanks any way Nikki, was just sitting here enjoying my cheese dip, and decided to roam around your site. Thanks again.

        Reply
        • Nikki says

          June 27, 2012 at 8:05 pm

          If I do come across one, I'll be sure to try it and post it if it's a success! 🙂

          Reply
  176. Jules says

    June 19, 2012 at 6:14 am

    Uff. This looks sinful like hell but extremely delicious!!!

    Reply
  177. Misguided mommy says

    June 18, 2012 at 7:10 pm

    Thing one: did you use the cumin?

    Thing two: do you chop the jalapeños and the green peppers more then the size in the can or just put it in sort of chunky? Your picture looks so smooth are the jalapeños and peppers just at the bottom of the bowl?

    Thing 3: I'm now starving. And so thrilled this is gluten free

    Reply
    • Nikki says

      June 18, 2012 at 8:33 pm

      lol!

      Answer One: Yes 🙂

      Answer Two: The jalapenos I buy are whole in the can, so I do chop them (more like dice them, I guess). The green chiles (not peppers) are already diced in the can I buy, so I do not chop them up any more than that. I believe they are just sunken in the photo.

      Answer Three: Go fix your starvation with this cheese dip! 😉

      Reply
  178. Kathy Camasso says

    June 16, 2012 at 3:45 pm

    Yum, I can't wait to try this; I made the other one a few times and while it was good, I felt it was missing something too; I bet the pickled jalepeno's are the secret!

    Reply
  179. Heather Gladd says

    May 29, 2012 at 7:12 am

    Hey everyone! I know that blocks of White American Cheese tend to be on the expensive side, but at our store (Harris Teeter), the Kraft White American Singles is ALWAYS on sale! It's regularly $2.99 for a pack of individually wrapped slices (12 oz total), but it's on sale for $1.79 now (and it's often on sale). I just unwrap the slices and put them in a bowl...dump the other ingredients on top, heat in the microwave, store, heat, stir, etc... Anyway...this might be helpful 🙂

    Reply
    • Nikki says

      May 29, 2012 at 10:20 am

      Thanks for the great tip, Heather!

      Reply
    • Michaela says

      January 18, 2013 at 5:42 pm

      Hi Heather.. Did you use one packet of slices and the same amount of the other ingredients?
      Cheers
      Michaela

      Reply
  180. Lori says

    May 27, 2012 at 9:32 am

    Its really even alot more simpler than this for my family. In the mexican food refrigerated section there are blocks of Mexican dipping cheese..one with jalapenos one without..I have a 18 month old so I use the one without. Follow the directions for melting and just add milk. You can add less or more depending on how thick of thin you like it. This takes exactly like the cheese dip we get at the mexican restaurants here in Ga..they definitely dont spice it up with the things mentioned in this recipe. Give this a try if you are looking for something quick, easy and delicious. Just make sure you get the block that says dipping cheese, not melting cheese or crumbling cheese.

    Reply
  181. Danielle says

    May 23, 2012 at 10:10 pm

    Made this for our Cinco de Mayo party this year... followed the recipe exactly and it was a hit!! After it was completed I set it in a small crock pot to keep it warm and it was all gone by the end of the night!! Thank you!

    Reply
  182. Nicole says

    May 15, 2012 at 4:47 pm

    I've made this Queso dip but add chopped boiled shrimp, crabmeat and crawfish tails! Makes the most yummy seafood nachos ever! I serve over warmed tortilla chips topped with green onions and chopped tomatoes!

    Reply
  183. Teresa Williams says

    May 14, 2012 at 3:21 pm

    Oh My Goodness! THIS IS IT! I followed the directions to the T and it turned out perfect! Thank you for your post!

    Reply
    • Nikki says

      May 14, 2012 at 8:01 pm

      Fantastic! I'm so glad many of you are really enjoying this dip, and just as much as we do! 🙂

      Reply
  184. Courtney says

    May 05, 2012 at 8:20 pm

    I just tried this for the first time tonight thanks to Pinterest. I have to say this is AMAZING!! Thank you for the recipe!

    Reply
  185. Tiffany says

    May 05, 2012 at 12:26 pm

    Found this on Pinterest. Gotta add my comment bc I made it for a party and it was awesome. Followed directions, made in microwave. Put in slow cooker but turned slow cooker on and off as needed to keep the consistency I wanted throught my party. There were left overs so the next day I just popped the bowl in the micro for instant yummy cheese dip. Does taste exactly like the one in the restaurants for sure. I just bought white American from the deli counter at my local grocer.

    Reply
    • Nikki says

      May 06, 2012 at 7:59 pm

      Thanks, Tiffany!! I'm glad you left your advice for the slow cooker, too! 🙂

      Reply
  186. MaryRuth says

    May 01, 2012 at 9:15 pm

    made this tonight and it was so so so good!! I found land o lakes white american in the deli at walmart.

    Making it again for our cinco de mayo party this weekend!

    thanks for sharing!

    Reply
  187. CLaw says

    April 26, 2012 at 11:33 pm

    found your recipe a few months back...followed directions exactly and it turned out great!! thanks so much!! super yummy 🙂

    Reply
  188. kim says

    April 25, 2012 at 7:55 pm

    Made this last night and in totally disappointment. I don't know what I did wrong but it just turned into melted cheese with tons of liquid. It did not "combine together".

    Reply
  189. Crystal says

    April 24, 2012 at 7:51 pm

    Do you have to use a microwave to make this? My husband was ready to run to the store as soon as he saw this for me to make RIGHT NOW...but we don't have a microwave and he is swearing up and down that it will be different if you cook it in a pot. He didn't want to waste the money on the ingredients if it didn't turn out.

    Reply
    • Nikki says

      April 24, 2012 at 9:37 pm

      Hi Crystal, I really don't know for sure as I've never tried any other method besides the microwave. Sorry!

      Reply
      • Crystal says

        April 24, 2012 at 10:03 pm

        Thanks so much for your response!

        Reply
        • Jnet says

          September 09, 2012 at 9:05 pm

          I don't use a microwave either. If anyone prepares this wo one please let me know :). Recipe looks so yummy!

          Reply
  190. Rogh-sensei says

    April 24, 2012 at 1:18 pm

    So this recipe has been making the rounds on Pinterest, and I'm happy to report that after sourcing the elusive Land O' Lakes Extra Melt White American Cheese, we have successfully replicated this recipe. For those in the Nashville, TN area, the Nashville Cash 'n' Carry (Formerly Sysco Cash and carry) on Charlotte on the west side has the five-pound blocks for about $15. We've made two batches of 1 lb each already (since the wrapper has these lovely 1 lb portion lines in it) and I can't keep my fingers out of the dip if I don't have a chip in them! It's madness!

    Reply
    • Nikki says

      April 24, 2012 at 2:01 pm

      Oh wow! I used to live in Nashville, and visit a few times a year, so I'll have to make sure I pick some up! 🙂

      Reply
  191. Amber says

    April 23, 2012 at 8:20 pm

    Just went tonight and bought all the stuff to make this White Cheese Dip! I'll tell you how it turned out in a few days when I make it. Thanks

    Reply
  192. Cross Tribe Mom says

    April 23, 2012 at 9:45 am

    Could you heat in the crock pot? Maybe on low at first then on a warm setting? Looks like a delicious dip that is very similar to a favorite of mine in Houston.

    Reply
    • Nikki says

      April 23, 2012 at 12:37 pm

      Based off other readers' experiences, I would prepare it in the microwave first, then transfer to the crock pot to keep warm.

      Reply
  193. Jen in ND says

    April 22, 2012 at 7:53 pm

    This was VERY tasty, but way too runny for us. Next time I will add the water as necessary, instead of putting it in right away. Great flavor!

    Reply
  194. Cassondra says

    April 16, 2012 at 6:05 pm

    so, i made this recipe, and did the whole trying a portion of the recipe to see how it turned out, and the taste was fantastic!! only trouble is, i hadnt added enough pickling juice to the mixture and added at the end, and my cheese ended up separating 🙁 but it still tasted great! i am definetly planning on using this again, and in fact my niece is having a grad party i am cooking for and this is one of the items on the menu!! thanks a bunch!! 🙂

    Reply
    • Nikki says

      April 16, 2012 at 6:21 pm

      GREAT idea for a graduation party! My little sister is also graduation this year, so I might just follow your lead! 🙂

      Reply
  195. Megan S says

    April 10, 2012 at 7:14 pm

    I thought I was the only one trying to re-create this over the years, LOL!

    Reply
  196. Brooke says

    April 05, 2012 at 6:38 pm

    I found your site after I made my OWN recipe. I noticed how mine was a little chalky feeling...the only thing I did not do was the water. It is totally needed! Way to go! I will try YOUR recipe next time but mine turned out pretty good. I sautéed onions in butter added a little flour and then milk. Then I added my cheeses and pickled jalapenos, and even some homemade Pico. I stirred in the water at the end.

    Reply
  197. Beth says

    April 02, 2012 at 9:13 pm

    I made this tonight and I must give credit where credit is due! It was absolutely amazing!!! Thanks to the wonderful woman who gave this recipe to you!!!

    Reply
  198. Robyn says

    March 29, 2012 at 5:25 pm

    P.s what kind of store sells the pickled jalapeños?

    Reply
    • Nikki says

      March 29, 2012 at 9:52 pm

      Hi Robyn,
      I have found them at any grocery store...Kroger, Safeway, Walmart, etc. Usually in the Mexican food aisle, if I remember right. 🙂

      Reply
  199. Robyn says

    March 29, 2012 at 5:24 pm

    Hi I can't wait to try this, the other one I had found the milk did not mix all the way with the cheese and yes it thickened so much when it cooled I was not happy.
    Thank you for posting this!!!

    Reply
  200. Lanie says

    March 27, 2012 at 12:01 pm

    Do you have to use PICKLED jalapenos? The only kind I can find in my stores - are made in Mexico and I only use ingredients in food - that are made in the USA. Can you use regular jalapenos or will it change the taste too much? Thanks for the recipe.. I have purchased all the ingredients, besides the jalapenos .. I do have regular jalapenos though but since the ingredients are expensive, I am scared to test it out w/regular jalapenos..thanks.

    Reply
    • Nikki says

      March 27, 2012 at 7:52 pm

      Hi Lanie,
      It will be different if you don't use the pickled jalapeno's. The juice adds a lot to the taste. That said, I don't think it will necessarily be bad...but different.

      Reply
      • Lanie says

        March 31, 2012 at 7:50 am

        Nikki, Thanks so much! After going to three stores, I went back to the original store (an HEB, grocery store based in Houston) and looked in the international foods, instead of looking for canned pickled jalapenos, I looked in the bottled type...

        And OLD EL PASO sells pickled jalapenos in a jar. It was around $2.50 for a large jar.

        It turned out PERFECT. It is sooooo good.

        I never found Land'O Lakes white American, but found White American cheese at Target in the deli section and it worked nicely. It is expensive; however, it makes for a lot of queso! Plus a coupon for $1 off Target deli items printed when I purchased the cheese and the cashier automatically scanned it, so it was a little cheaper.

        Thank you SO Much for this recipe, I am sending people to your blog and recommending the recipe to everyone that will listen! LOL

        You're the best..thanks again.

        Reply
    • Lanie says

      March 31, 2012 at 7:56 am

      Oops. I meant to add: the Old El Paso Pickled Jalapenos are MADE IN THE USA... I had looked previously at HEB, but must have missed them.. We have a large area for international/spanish foods, so I guess I just missed it.. I think I squealed with glee when I found the Ole El Paso - but luckily no one was around me. LOL. Thanks again.

      Reply
      • Nikki says

        March 31, 2012 at 8:42 am

        Lanie, that's fantastic! I'm really glad you went back to look again. I do that all of the time (can't find a product until I check a second time). In fact, one time I went on a wild goose chase looking for mango chutney. After searching in 4 different grocery stores, I finally found it. A few weeks later, I realized that it was actually at all of the stores, just in different aisles and I missed it every time! ha!

        Thanks for your review of the queso. Hope you get to enjoy it often! 🙂

        Reply
  201. Kelli says

    March 18, 2012 at 4:39 pm

    This is GREAT!! We moved from Mississippi to Texas 6 years ago and have been on a quest to figure this out. This is as close as you can get. They don't have this type of cheese dip in Texas, it's all yellow queso or chili con queso.

    Reply
    • ashley says

      June 07, 2012 at 10:30 am

      Jalisco's have white dip! This dip actually taste quite similar to theirs, so using this recipe would save money and a trip out and about, but just FYI there are restaurants in TX with white cheese dip!

      Reply
  202. Eric says

    March 01, 2012 at 3:37 pm

    "1 1/4 lb block White American Cheese..."

    Is that "1.25lb block..." or 1 "0.25lb block..."???

    Reply
    • Nikki says

      March 01, 2012 at 5:02 pm

      1.25 lb 🙂

      Reply
  203. Leah says

    February 29, 2012 at 6:57 pm

    I am going to make this but was wondering--will it make a difference if I use 1% milk as opposed to whole?

    Reply
    • Nikki says

      February 29, 2012 at 8:09 pm

      Hi Leah, I'm no expert, but I think it might just make a difference in the consistency and hardly any difference in the taste. You might want to start with a little less milk and add more as needed.

      Reply
  204. Lisa says

    February 26, 2012 at 7:38 pm

    So I made this tonight and loved the taste but the texture I couldn't handle. I'm not sure if I cooked it to long or what but the texture was like an egg yoke that was boiled.. Can anyone tell me what I might have done wrong???

    Reply
    • Nikki says

      February 26, 2012 at 8:22 pm

      Like an egg yolk? I have no idea what went wrong for you! Weird!

      Reply
  205. Katie says

    February 25, 2012 at 11:49 pm

    I made the dip and it turned out great! Other people are right about using the right chips--it makes a huge difference. The best chips out there right now are On the Border brand, and make sure you get the Cantina Thins, not just regular tortilla chips. These chips make the dip even better!

    Reply
    • Fay says

      January 13, 2013 at 5:11 pm

      you are right about On The Border Cantina Thins. I tried those the other day and I could not believe how great they are. Finished off that bag and bought another. LOL And would you believe those are gone as well. I live alone, wonder if some one is sneaking in and eating my chips.I haven't tried the cheese dip yet, but my sister and I wasted hundreds of dollars in different cheese's trying to make the white dip. Going to get everything tomorrow and give it a try. Wish me luck.

      Reply
  206. laura says

    February 25, 2012 at 11:10 am

    The key to making dip that taste mexican is for sure chili powder!!!!

    Reply
  207. Steph R says

    February 24, 2012 at 11:42 am

    Mmm! This looks amazing! Im going to have to make this our next mexican night!

    Reply
  208. Anna W says

    February 21, 2012 at 9:58 pm

    It also helps to have chips from the Mexican restaurant or ones like them. I once bought just a jar of white queso dip, and then a bag of tortilla chips, and it was nothing like the restaurant's. It was even gross. But then I happened to have some leftover tortilla chips from the Mexican restaurant and tried those instead, COMPLETE difference. even with the cheap jar queso, it tasted almost exactly like the restaurant's. So if you can make this, and then get a hold of some really good tortilla chips from the Mexican restaurant, you've got the exact thing.

    Reply
  209. [email protected] Unskinnyboppy says

    February 21, 2012 at 9:30 pm

    Great recipe!

    We begged our favorite waiter for the cheese info and he told us it's specifically called Land O'Lakes Extra Melt in white. At the time (years ago) it was only sold in gigantic blocks through wholesale food distributors. Looks like Sams sells it now, if you wanna buy 30 lbs!!! 🙂

    Reply
  210. Theresa S. says

    February 20, 2012 at 7:38 am

    I can't wait to make this! My kids could drink this stuff-and they practically do when we order it at the restaurant!

    Reply
  211. Ashley says

    February 15, 2012 at 7:44 am

    The Restaurant we go to and LOVE the queso... but it doesnt ever have chunks in it, it isnt spicy AT ALL,... Has anyone tried it without all the peppers and just juices? or what? Im not sure how they make it.. but it looks like your picture.. (no chunks lol)

    Reply
    • Shell says

      March 13, 2012 at 8:00 pm

      Ashley, my husband loves the chunks of peppers in his but I hate 'em! So we left the peppers out and just used juices and it came out fine that way. The only difference is that you may like just a bit more juice in it to give it the extra flavor that the peppers would have given it.

      I absolutely LOVED this recipe and it came out perfectly for us. And we had plenty for leftovers for a few days. We scooped out whatever we needed into a different bowl and reheated it. It was a little thicker when reheating so we added a tad more milk to it and it was perfect again 😀 Thanks so much for the recipe. I've been looking for it for ages!

      Reply
      • Nikki says

        March 13, 2012 at 9:10 pm

        Thanks, Shell!

        Reply
  212. Leslie McEvoy says

    February 15, 2012 at 6:43 am

    Just made this! It is awesome! My 5 year old daughter loves this dip, but not the pieces of chiles or peppers, so I made the dip with them in for the flavor, and after I was done just removed them. She loves it! Best find on pinterest so far!

    Reply
  213. nathan says

    February 07, 2012 at 3:47 am

    may i have the original recipe ? i have the restaurant equipment to my disposal and would like to try the original recipe out.

    Reply
    • Nikki says

      February 07, 2012 at 7:08 am

      Hi Nathan, I will try to find it and send it to you via email.

      Thanks,
      Nikki

      Reply
      • Nikki says

        February 07, 2012 at 7:11 am

        Found it and sent it. Check your spam folder if it's not in your inbox. 🙂

        Reply
        • Sandy B says

          December 11, 2012 at 7:58 pm

          I would be curious to see the original recipe also. Thank you!

          Reply
          • Nikki says

            December 11, 2012 at 9:00 pm

            I actually don't have it anymore! 🙁 But, you pretty much double the recipe and then use restaurant equipment that I wasn't familiar with, not the microwave. Sorry!!

            Reply
  214. Stacey says

    February 05, 2012 at 6:21 pm

    Loved it!! Made queso tonight to enjoy during Super Bowl. A big hit ..... Just like our local Mexican restaurant. Will definitely make again!

    Reply
  215. caro says

    February 05, 2012 at 4:46 pm

    this.is.AMAZING. i am currently sitting beside the huge bowl of delicious melted cheese and peppers...and beating off anyone who wants a taste with a stick!! YUM!

    Reply
  216. Jenni says

    February 05, 2012 at 1:56 pm

    I just made this queso and it's AMAZING. It made so much that I think I'm going to try to save some for a party that we're having next weekend! Do you think it would keep in the fridge for a week? Have you ever tried freezing it?

    Reply
    • Nikki says

      February 05, 2012 at 7:31 pm

      I've never tried freezing it, and I'm not sure that will work out so well. But, I think it will keep in the fridge for a week. Glad you liked it! 🙂

      Reply
  217. Katie says

    February 03, 2012 at 9:01 pm

    I'm dying to try your recipe! My husband and I have been on a quest to make dip like this for years but never perfected it. Just curious though, since the cumin is optional, do you like it with or without the cumin?

    Reply
    • Nikki says

      February 04, 2012 at 9:55 am

      I like it with the cumin and without. It really doesn't affect the taste greatly, but adds just a little extra flavor. 🙂

      Reply
  218. Stephanie says

    February 02, 2012 at 4:27 pm

    Made this tonight and it was very tasty! Next time I think I'll halve the recipe (because it makes A LOT!) and I definitely need to get a different kind of jalapeno. I had some "no heat" pickled jalapeno slices on hand so I just used those, but this dip definitely lacked the flavor/kick that a different variety would have provided.

    My husband really liked this as well and made a good point, this recipe makes like $30 worth of queso! If you get a bowl of queso at a Mexican restaurant it's like $5 for a tiny little serving!

    Thanks for a great recipe! I'll definitely be making this again for taco night!

    Reply
    • Nikki says

      February 02, 2012 at 7:12 pm

      Thanks, Stephanie! Your husband DID make a great point about the cost savings, because this recipe does make a big amount. 🙂 Glad you enjoyed it and I know you'll love it even more with the right kind of jalapeno! 😉

      Reply
  219. my7dwarfs says

    January 29, 2012 at 7:23 pm

    ok, 2 questions, i have never heard of pickled jalapenos, is this just in the mexican aisle of the grocery? and also did you use the chiles & jalapenos in your recipe, the pic looks all white i don't seen any sign of these other ingredients. thanks this looks awesome!

    Reply
    • Nikki says

      January 29, 2012 at 7:36 pm

      Yes, I used the chiles and jalapenos even in the cheese pictured. 🙂 As far as finding the pickled jalapenos in the grocery store...it probably varies on where you live. In California, I found them in just a regular aisle of the grocery store near the hot sauces, etc. Here in Mississippi, I had to look in the aisle labeled "Hispanic Food". Hope this helps!

      Reply
      • Lisa says

        January 30, 2012 at 8:33 am

        After reading this reply I found the "pickled jalapenos" in the Mexican aisle in my grocery store, when I went shopping this morning. But when I made my dip last week I used the jarred jalapenos that found in the pickle aisle. They come in whole, sliced or even diced. Are these ones not "pickled"? I wonder if the actual pickled ones taste different...does anyone know? Thanks!

        Reply
        • JoAnn says

          January 28, 2014 at 9:42 am

          They're the same, cutie pie!

          Reply
  220. Lisa says

    January 23, 2012 at 12:39 pm

    I could not find pickled jalapenos, so I got the pickled jalapenos slices in a can. About how many sliced do you think I will need? I am so excited to make this tonight.

    Reply
    • Nikki says

      January 23, 2012 at 3:55 pm

      Honestly, you can use however many, depending on the level of heat you like. 🙂 Maybe chop them up a little more...starting with 5-7 slices? Hard for me to tell without seeing the size of the slices. But, I think that's what I would do... Enjoy!!

      Reply
  221. brooke says

    January 16, 2012 at 3:41 pm

    I liked this salsa, but feel it lacks two thing that the restaurants have: more spice and a little more "sweetness." Wish I knew how to get that into it and make it taste the same.

    Reply
    • Nikki says

      January 16, 2012 at 6:08 pm

      Thanks, Brooke. I think it depends on the restaurant. This is spot on to the ones that I've had at certain restaurants. Feel free to share the alterations you made to make it exactly like the queso at the restaurants you love. 🙂

      Reply
    • Adrienne says

      January 24, 2012 at 12:41 pm

      Have you tried roasted red peppers for the sweetness, and a hotter pepper, or more jalepenos? Also sweet/vidalia onions might be worth a try too. Good luck!

      Reply
  222. Claire says

    January 12, 2012 at 8:59 pm

    I made this tonight and it came out great! I couldn't find the Land O Lakes White American in a block but found the slices and used those instead. They worked and melted beautifully. I was cooking for a smaller supper group and so just I bought 2-8oz packages (1 lb) and just adjusted the rest of the ingredient quantities by using scant amounts.

    Reply
  223. Ashley Anne says

    January 12, 2012 at 7:57 pm

    All I can say, is WOW! This dip is so good. It taste better than 2 places I locally visit that have queso. I have made it 3 times and the third time I add 1 tsp of onion powder SOOO good..Do you have an authentic salsa you could get your hands on?

    Reply
    • Nikki says

      January 12, 2012 at 9:11 pm

      Hi Ashley. I am so glad you love the dip! My go-to salsa recipe is here: https://seededatthetable.com/must-have-salsa/

      Reply
  224. Mandy Rivers says

    January 12, 2012 at 5:25 pm

    You DID it! I have never been able to make this! And it has troubled me because cooking's kinda my thing! I'd been told to use white American by a waiter at a Mexican restaurant but I could never find it so I really just forgot about it.

    Until now! First of all, CONGRATULATIONS!!! Second, where did you find the cheese??

    p.s. my guy also referenced the Land o' Lakes too... it must be key

    Reply
    • Nikki says

      January 12, 2012 at 7:30 pm

      I buy the cheese at the grocery store behind the deli counter. Just make sure you buy it in a block, and don't let them slice it! 🙂 I guess it would be fine if they did, but they don't need to.

      Reply
      • Mandy Rivers says

        January 13, 2012 at 5:33 am

        Dur... I just read the notes on your recipe which clearly state where to find the cheese.

        I'd like to post your recipe to my blog (with full credit to you for accomplishing the impossible). Would that be OK with you?

        I'd like to pretty-much copy/paste your post to send to my folks. I would use your pics too if that's OK.

        Again, I will give full credit to you and link everything to this post and your site.

        Reply
        • Nikki says

          January 13, 2012 at 7:08 am

          haha! Well, at least you did eventually read the notes. 😉

          You can post the recipe as long as your cite back to my blog with a link back, as you stated. I'd rather you not copy/paste the entire written post, but only the recipe instead.

          Thanks for asking. 🙂

          Reply
      • Mandy Rivers says

        January 13, 2012 at 8:11 am

        Will this work? https://southyourmouth.blogspot.com/2012/01/queso-blanco-dip.html

        Reply
        • Nikki says

          January 13, 2012 at 8:17 am

          Yes, that's totally fine. 😉

          Reply
  225. Jenifer says

    January 12, 2012 at 2:27 pm

    I just found white velvetta at my local Safeway.

    Reply
    • Tracey says

      January 14, 2012 at 8:46 pm

      Jenifer, I live in Calgary and I haven't ever seen any 'American' cheese....is that what it is? White Velveeta? I've never seen any white velveeta either 🙁 I'll have to ask around! 🙂

      Reply
  226. Benji Ferguson says

    January 12, 2012 at 7:41 am

    Can't wait to try this. But, I'm wondering-are your green chiles fresh or the canned ones? Does it matter?

    Reply
    • Nikki says

      January 12, 2012 at 8:50 am

      Hi Benji, I use canned, but don't think it matters.

      Reply
  227. Tiffany says

    January 11, 2012 at 11:59 am

    I just wanted to let you know that my husband and I made this today and it was so good. We added a couple extra jalapenos and a little more green chiles and it tasted just like a mexian restaurant!!

    Reply
    • Nikki says

      January 11, 2012 at 1:19 pm

      Thanks, Tiffany!

      Reply
  228. Katie says

    January 08, 2012 at 1:16 pm

    WOW!!! This is the BEST dip I have ever made!! I am SO glad I stumbled upon this recipe! I am making it for a dinner tonight so I have it sitting in the Crockpot on low. It does thicken up in the Crockpot, but I just make sure to take my whisk to it every half hour or so. I may add a little more milk soon before serving to try and get it less thick. But even with it being thick, it is still DELICIOUS!!!

    Reply
  229. amber says

    January 07, 2012 at 8:35 pm

    nikki! i have GOT to start coming here everyday. jeff and i SO miss the white cheese dip from the restaurants in SC. all the ones in TX serve chile con queso. jeff is going to be pumped when i try this. i wish i had seen it sooner. i have been really out of touch with blogland . . .

    and--once again--i love how "famous" you are now. 🙂 happy new year and new home!

    Reply
    • ashley says

      June 07, 2012 at 10:24 am

      If you live by a Jalisco's, they have white cheese dip... so yummy! Not sure where in TX y'all are, but if y'all are close to Killeen/Temple area look up ERNIE'S FRIED CHICKEN, they have the best burritos(called FAT ERNIES) in the whole freakin' world!!! We moved to CO this past Christmas after 10 years in TX and I'm really debating on driving down to stock up on burritos, lol!

      Reply
  230. Marie says

    January 06, 2012 at 10:06 pm

    I'm so excited about this! I use to live in Delaware until my husband and I were re-stationed to the island of Guam....needless to say they do not have any mexican restaurant's here and I have been missing & seriously craving my queso dip at la tonlateca! It's really the little things you don't realize you will miss. Your picture looks exactly how it looks back at home, and I have printed the recipe and am about to head to the commissary & pray they have all the ingredients!!! I'm heading home in June and probably heading straight to the restaurant haha. but I'm hoping that this will do for now & satisfy my craving =) thank you so much for sharing!!!!

    Reply
    • Nikki says

      January 07, 2012 at 11:38 am

      Great! I hope the commissary has all of the ingredients for you! 🙂

      Reply
    • Emily says

      September 25, 2012 at 7:56 pm

      Random, I know... but Guam has some excellent Mexican restaurants! go to Calientes, they have the BEST burritos I have ever had there, as well as other yummy Mexican goodies. They also have Carmen's Mexican Bistro, but I think Calientes is SO much better. Both are down by the big church.

      Reply
    • Torrie says

      March 07, 2013 at 4:33 pm

      YES!!! La Tonalteca FTW! I'm hoping that this compares to it!

      Reply
  231. Tracy says

    January 06, 2012 at 9:17 pm

    our local Mexican restaurant calls it "crack cheese" -because it is sooo addicting like crack! (well, I'm sure there is a real name for it there.... but that is what the regulars call it!!)

    Reply
  232. Ginger says

    January 02, 2012 at 10:13 pm

    Hi! I was wondering if this is like the recipe for the white queso dip at On The Border?

    Reply
    • Nikki says

      January 03, 2012 at 9:17 am

      Hi Ginger, I actually haven't had On the Border's white queso dip, so can't give you a comparison. Sorry!

      Reply
  233. Amber Martin says

    January 01, 2012 at 12:19 pm

    I just made this today and it is AWESOME. I was recently diagnosed with Celiac Disease so I have to really watch what I eat now. I love Mexican food and I haven't had it since my diagnosis. This will be my life saver since I can't visit my local restaurant. My only issue was, it didn't fix in 5 minutes in the microwave. Of course I used my American Cheese right out of the refrigerator. I'm thinking it would melt faster at room temp? Thoughts?

    Reply
    • Nikki says

      January 01, 2012 at 4:48 pm

      Hi Amber! I'm glad you liked this! I use my cheese right out of the fridge, as well, so I don't think that's the reason it took longer than 5 minutes. Microwaves can vary in heating temps, so maybe that's why. How long did it take? Did you remember to stir after every minute? 🙂

      Reply
    • Pam Healey says

      January 01, 2012 at 6:58 pm

      Hi Amber, My husband also has celiac and he loved this. You can eat in mexican resteraunts, just ask for gluten free. Usually have some made with corn tortilias. We go at least once a month, and in the meantime I fix chips and dips, or my own burrito's for him.

      Reply
      • Angelica says

        October 24, 2012 at 4:41 pm

        Mexican is a great option for those who are Gluten intolerant but for people with celiac I recommend going to places that have gluten free kitchens. I hear that even a crumb can send someone with Celiac to the ER.
        ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
        I can't wait to try this recipe.

        Reply
  234. Courtney W. says

    December 31, 2011 at 1:25 pm

    I just made this queso and its awesome! I did tweak it a little by adding some chopped frozen spinach into it to make it a cheesy spinach dip! And it can be a great way to get your kids to eat spinach if they are picky about their veggies! I'm sure it will be a big hit at the New Years Eve party me and my fiance are going to tonight!

    Reply
    • Nikki says

      December 31, 2011 at 1:42 pm

      Nice idea! I might give the spinach addition a try! 🙂

      Reply
  235. Deanna says

    December 31, 2011 at 2:24 pm

    This is going on our super bowl menu too for sure!! Yum!

    Reply
  236. Michelle Cannon says

    December 30, 2011 at 4:06 am

    Thank you do much for the recipe! Can't wait 'til I get off work today so I can pick up the ingredients and make for myself. 😀

    Reply
  237. Rachel says

    December 28, 2011 at 10:34 pm

    Does anyone know an easy way for me to measure the rest of the ingredients if I only want to use 1/2 lb of the cheese? I'm 20 and new to cooking and don't want to mess it up!

    Reply
    • Nikki says

      December 29, 2011 at 6:38 am

      Rachel, the rest of the ingredients are pretty forgiving. I would start out using just half of each listed and add more a little at a time, if necessary, after heating. Welcome to the world of cooking! 🙂 You will quickly learn it's all about trial and error. Don't be afraid to mess it up. It's how we learn! 🙂

      Reply
  238. Lacy says

    December 28, 2011 at 9:58 am

    Is the dip spicy? I myself love spicy food, but my husband doesn't. The cheese dip at our local mexican restaurant is not spicy at all.

    Reply
    • Nikki says

      December 28, 2011 at 7:06 pm

      It's a little bit spicy, Lacy. But, everyone has their different opinions of what "spicy" really means. You can control the level of heat by using less of the jalapenos and juice. 🙂

      Reply
  239. dorothy says

    December 27, 2011 at 6:35 pm

    I have to tell you, I found your recipe on pinterest. Ironically I pinned both of your recipes not realizing they were both from your blog. I finally made this recipe tonight.. I have been wanting to make queso so bad.. and this recipe hits the nail on the head. It is so yummy, I even poured it on steamed broccoli and yummo!! Thank you so much for sharing this!

    Reply
  240. Jessie says

    December 26, 2011 at 7:30 pm

    I have a friend who owns a Mexican restaurant and she said they use super melt cheese, milk, and jalapenos. But super melt cheese is hard to find. Land-o-lakes makes it but I've never seen it in a regular grocery store.

    Reply
    • Nikki says

      December 27, 2011 at 8:23 am

      Yes, Jessie, you're right. The Land 'o Lakes extra-melt white cheese is only available through restaurant depots. (I even emailed them to ask!) 😉

      Reply
      • Paul says

        July 28, 2013 at 9:16 pm

        Just letting you know some more information. Most Sam's Club do carry the extra melt land 'o lakes brand you may have to ask for it but so far three different cities and states and they all had it. Two of the three I had to ask the department manager to look. Anyway just giving people more options:)

        https://www.samsclub.com/sams/land-o-lakes-extra-melt-white-6-5-lb/160654.ip?sprodId=160654&_requestid=87904

        Reply
        • Nikki says

          July 29, 2013 at 8:44 am

          Oh, wow! Thanks, Paul! 🙂

          Reply
  241. Jennie says

    December 23, 2011 at 7:04 pm

    Just want to say I have made this recipe to a T. and I have also made it with Velvetta Queso. There is a small difference in taste, but if you buy some extra sharp tillamook or name brand cheddar cheese to add (shredded) when the rest has melted, its remarkable. this is WONDERFUL, just like the restaurants
    I wanted to add, not much cheddar (it will ruin the taste just like Nikki says) but I would say 1/4-1/3 a cup shreded to add the extra kick that the velvetta lacks. It tastes pretty much the same (it needs to be extra sharp though). Just wanted to say if its too expensive to buy the american white cheese, this is an alternative option.

    Reply
    • Nikki says

      December 23, 2011 at 8:22 pm

      Thanks, Jennie! Cheaper options are always great! 🙂

      Reply
  242. Lisa says

    December 19, 2011 at 6:43 am

    Just a quick question...I want to make this for a party...can I make it and then put it into a crock pot? Will it stay runny or will it harden up? Also how much does it really make? Enough for 20 girls to much on with other things? Thanks so much! And Merry Christmas!

    Reply
    • Nikki says

      December 19, 2011 at 7:44 am

      Definitely enough for 20 girls to munch on. I haven't tried keeping it in a crock pot, but I think it should work fine to keep it on warm. If it stays too runny, then pour it into a serving dish and stir every once in a while. 🙂 Let me know how keeping it in a crock pot turns out and have fun at your party!!

      Reply
      • Lisa says

        December 19, 2011 at 10:00 am

        Thanks! I will try it and see! I will let you know how it turns out, but will be in Jan!

        Reply
      • Ellyn says

        December 22, 2011 at 7:58 am

        I kept mine in the crockpot last night and it was good. Started by cooking it in the microwave then transferred it into the crockpot. Never got hard.

        Reply
        • Nikki says

          December 22, 2011 at 10:45 am

          Great! Glad it's an option. 🙂

          Reply
      • Lisa says

        January 22, 2012 at 3:18 pm

        Ok so I finally made this awesome dip for my party. One thing is for sure there weren't any leftovers. Everyone LOVED it! I did use the crock pot and I will tell you a few of the mistakes that I made using it. First off I should have used the microwave first, since the cheese didn't fully melt. (Just little chunks were left) Also since I didn't use the microwave I put it on low for 3 hours and stirred it occasionally. After about 2 1/2 hours it was really runny so I took the lid off. That did the trick and made it firm up a bit, but after another hour it was getting pretty thick.

        So I think it would be best to make it about 1/2 an hour early in the microwave and then transfer to a crock pot. That would really help with the issues I had, but again I will say it was gone before I really got to eat much of it! Everyone was raving. This will be my go to dip from now on! Thanks again!

        Reply
        • Nikki says

          January 22, 2012 at 4:49 pm

          Thanks for the crockpot tips, Lisa! Will be sure to use the microwave, first. 🙂

          Reply
  243. Kathy says

    December 18, 2011 at 8:38 pm

    I am excited to have found this but I am hesitant about the jalapenos. I don't like a lot of heat in my dip, so can you give me an idea on a scale of 1-10 on how hot this is? Can I leave out the juice or use (a lot) less?

    Reply
    • Nikki says

      December 18, 2011 at 9:04 pm

      It's very hard to rate the level of heat on a scale of 1-10 because my 10 can be different than your 10. Let's just say that ever since I had Judah, I can't tolerate hardly any heat, but this dip as written is perfect for me. There's just a little bit of kick. If it ends up too hot for you, then yes, you can just use less jalapeno or juice (or even less of the green chiles). 🙂

      Reply
      • Kathy says

        December 18, 2011 at 9:06 pm

        Thank you!

        Reply
  244. Jessie says

    December 17, 2011 at 7:53 am

    After a failed attempt with a recipe last week, I asked my daughter's friend, who's family runs the Mexican grocery and restaurant up the street, how the heck to make this dip. Much to my surprise, she said American cheese and to cook it in the microwave as well!

    Reply
  245. Kristina says

    December 15, 2011 at 8:25 pm

    Do you absolutely have to use American? My store didn't have any so I used white cheddar--twice--and both times it was a disaster. It never mixed properly either time, looking more like a glob of cheese with oily water poured on top, and the second time I strained out some liquid and so it was just a practically inedible blob of cheese. I also tried adding more cheese, even cornstarch to thicken it up the first time. I swore off this recipe (I was pretty dang frustrated), but if you can tell me what I'm doing wrong, I would be very grateful. (It SMELLED great, so it was so sad when it didn't taste good.)

    Reply
    • Nikki says

      December 15, 2011 at 8:45 pm

      Hi Kristina,
      Yes, you absolutely have to use American instead of white cheddar. American melts much more easily and has a different taste and texture than cheddar. Don't swear off the recipe. The cheddar caused the problems. Try it again when you find American. 🙂

      Reply
      • Kristina says

        January 22, 2012 at 8:38 pm

        Thank you for taking the time to reply! Now that I know, I'll try this again eventually.

        Reply
        • sarah says

          June 30, 2012 at 2:58 am

          i had to buy the white american cheese at the deli counter. they dont sell the blocks of it at my walmart.

          Reply
      • Anonymous says

        June 30, 2014 at 11:02 am

        I live in Canada so I can't find American cheese in our stores. What cheeses compare to it? I can get orange Velveeta, but then it wouldn't be a Blanco dip. I too have tried so many times to make a dip like this thanks to a visit to a Mexican restaurant in the US, but let me tell you, I can't find anything like it up here!

        Reply
        • Nikki Gladd says

          June 30, 2014 at 3:15 pm

          Hi "Anonymous" from Canada. Do you have Kraft Singles? It's not exactly American cheese, but it is also a processed cheese and sometimes available in white. Other than that, there really isn't another substitute with the same melting point available in Canada, from what I've researched. I hate that about Canada! So sorry! If you do find a great substitute that melts well and tastes great, come back and let us know! I'll continue to research more for you, too. 🙂

          Reply
    • Kate G says

      January 23, 2013 at 11:56 am

      My grocery store has Velveeta Queso Blanco blocks. I'm wondering if this will work as well as the white American from the deli counter. It's certainly cheaper and should melt really easily without separating. (Granted it's not REAL cheese so it's still processed but if you can't find white American, it might be worth a try.)

      Reply
    • Ella says

      January 14, 2016 at 3:47 pm

      Hi! I did the exact same thing the first time I tried the recipe. I used a different kind of cheese. It was a terrible disaster! Exactly like you explained! I used White American cheese this time (and a lot of prayers!) and itturned out WONDERFUL! SO, yes, use White American cheese!

      Reply
  246. Cas says

    December 15, 2011 at 11:00 am

    Let me start by saying I literally have NEVER written a review on any recipe I have ever tried. That said, this dip turned out so well that I felt compelled to change that. I wanted to taste-test this before making it at a dinner party so I bought just 1/2 lb worth of cheese and bought fresh jalepenos instead. Otherwise, I followed the instructions how they were (after dividing ingredients proportionately). At first it DID look really runny, but I solved this by a lot of stirring followed by more heating in the microwave. For anyone who is interested, the 1/2lb yielded a full cereal-bowl sized amount of dip and would have been enough for about 4 people. Great recipe, it tasted just like it does at our favorite mexican restaurant!

    Reply
    • Nikki says

      December 15, 2011 at 6:59 pm

      Thanks, Cas! I'm honored to be responsible for you changing your mind on reviewing recipes! 😉

      Reply
    • Jamie says

      January 15, 2013 at 11:36 pm

      Sooo how would i cut this recipe in half?

      Reply
  247. Katy says

    December 14, 2011 at 11:59 am

    Thanks for sharing this recipe. I have been wanting to make a white cheese dip but didn't know where to start. I can't wait to give it a try.

    Reply
  248. branny says

    December 11, 2011 at 6:14 pm

    We made it and loved it. But husband is currently doing the dishes and cursing me for it. Apparently it is sticky sticky stuff!

    Reply
    • Nikki says

      December 11, 2011 at 6:17 pm

      Ha! Yeah, don't let the dirty dish sit long after you're finished, cuz cheese sticks! I like to use my Pampered Chef pan scraper to clean out dishes with sticky cheese. American cheese is bad, but Mozzarella is the worst! 🙂 By the way, glad you enjoyed the dip!!

      Reply
  249. Morgan says

    December 11, 2011 at 4:07 pm

    SO yummy! I definitely recommend using a whisk to stir it instead of a spoon.

    Reply
    • sarah says

      June 30, 2012 at 2:56 am

      i agree about the whisk. i cooked mine for over 10 minutes and the cheese was still kinda chunky. but still tastes good. i will try the whisk next time.

      Reply
  250. Mandi @ Smile and Mama With Me says

    December 11, 2011 at 10:56 am

    So, I found your original queso dip recipe last weekend when I was trolling Pinterest, bought all the ingredients this Friday and plan to make it for a dippy appetizer tonight before dinner (perfect for a football day). Needless to say, I was pleasantly surprised when I came back to your original post and saw that you had perfected it within the last week! I have all the ingredients on hand, so I'll be making your new recipe tonight. 😀

    Thanks! (And now a new follower, love your blog)!
    Mandi

    Reply
  251. Kelly says

    December 09, 2011 at 10:17 pm

    I just made this and it is really runny. What did I do wrong?

    Reply
    • Nikki says

      December 10, 2011 at 2:35 pm

      It depends how you define "runny". I would say that the queso is on the runnier side, which is how Ben and I like it...and is how it is at the restaurants we've had it. But, the other queso recipe I have on the blog (Queso Blanco, The First Attempt) was a little thicker, which is one of the reasons I didn't like it as much. If you want to thicken it up, use less milk. Also, it thickens as it cools, so if you kept it in a small crock pot or some kind of warmer, then that might also be the problem.

      Reply
  252. Alicia says

    December 09, 2011 at 6:17 pm

    Hi! My husband is originally from Arkansas and his most favorite place in the world to eat is Called La Huerta in Fayettville. Is this from there by chance? He is always craving it and now that he lives here in Utah it is not something we can just go pick up. I know he would be so excited if this is that white cheese dip!

    Reply
    • Nikki says

      December 09, 2011 at 9:27 pm

      I honestly do not know which restaurant it is from. I'm sure the white cheese dips differ between restaurants, but this is exactly the type we love from the various restaurants we've tried. Give it a shot and let me know what you think! 🙂

      Reply
    • Madison says

      October 28, 2012 at 4:38 pm

      I am originally from Georgia and all of the Mexican restaurants there serve this sort of cheese dip. I crave it all of the time but I also live in Utah now and for some reason they don't serve it out here. I'm always telling my fiance' about it and talk about how good it is. I'm definitely going to try this recipe tonight. Hopefully he will finally see what I've been raving about!

      Reply
    • Rene says

      January 19, 2013 at 10:26 pm

      So funny! I live in Rogers and have been in La Huerta in Fayetteville! 🙂

      Reply
  253. Dianna says

    December 09, 2011 at 4:11 pm

    This sounds amazing and can't wait to try it. I've been wishing that I knew how to make the mexican restaurant queso dip for years now. I just happened to run into this recipe from someone's Pinterest page. Can't wait to try it!

    Reply
  254. Sarah M. says

    December 08, 2011 at 5:05 pm

    This dip is delicious and JUST LIKE our favorite local Mexican restaurants! My husband is in shock and is so happy! Thank you

    Reply
  255. Becky Patt says

    December 07, 2011 at 2:24 pm

    My husband loves this!!! OOohhh and of course I do tooooo!!!!!

    Reply
  256. Kelly Jean says

    December 05, 2011 at 6:34 pm

    Just made this, and I have to say, it's DELICIOUS! I think I may have had something like this at a Mexican restaurant, but I can't remember. I ate it with chips, but am planning on drizzling it over tonight's dinner, Crockpot chicken with black beans and cream cheese. Hopefully they go well together!

    Reply
    • Mechelle says

      December 07, 2011 at 4:24 pm

      That sounds delicious, so much better than delivery pizza and wings.

      Reply
  257. jackie says

    December 05, 2011 at 3:09 pm

    I absolutely love the queso at Mexican restaurants but have moved out of the country and there are no authentic mexican restaurants here so I am always looking forward to queso when I get back to the US. Tried this a little skeptical that it could be as good but it is GREAT!! It is a little salty but I can't figure out what would make it that way. LOVE IT and will definitely be making it to get my fix. Thanks!

    Reply
  258. Tasha says

    December 04, 2011 at 4:19 pm

    Hi - My husband and I have been searching for the past 5 years for the PERFECT queso blanco dip... the picture looks promising! However, I'm not seeing the recipe either. Has the issue been fixed? Thanks!

    Reply
    • Tasha says

      December 04, 2011 at 6:36 pm

      whelp! Nevermind! It's there now! Thanks. 🙂

      Reply
  259. Kasey says

    December 03, 2011 at 8:26 pm

    I have been using pretty much the same recipe for awhile but I use heavy whipping cream instead of milk! Try it! Makes it even better! More fattening too of course but who's counting when eating this stuff anyway?

    Reply
    • Nikki says

      December 03, 2011 at 8:32 pm

      haha! I'll have to give it a try one of these days, although I might not since I'm completely happy with the less-fattening alternative. 😉

      Reply
  260. Amanda says

    December 02, 2011 at 1:16 pm

    I see your queso dip blog, but I can't find the recipe. I would love to try it. Where are the ingredients listed? Thanks!

    Reply
    • Nikki says

      December 02, 2011 at 1:18 pm

      Hey Amanda, I'm currently working on my site..having server issues. I had to deactivate all of my plugins which meant all of my recipe cards disappeared for a few minutes. It's back up now! 🙂

      Reply
  261. Carling Kerrigan says

    November 30, 2011 at 7:49 pm

    Hi! This recipe looks great and I love queso blanco, so making it at home whenever I want would be awesome. The only problem I have with this was when I went to the grocery store this afternoon to buy the ingredients, it was 6.99 just for a pound of the cheese alone. This recipe requires a pound and a quarter of it. I ended up just buying a package of pre-made queso for $5.00. Is this recipe worth the $16.00 price tag?

    Reply
    • Nikki says

      November 30, 2011 at 9:51 pm

      Hi Carling,
      I feel your pain, as the cheese at my deli is $5.99/lb. I'm not sure how many servings the $5.00 queso that you bought yields, but this recipe makes a very large quantity to where you can cut it in half and still have plenty. I'm guessing that the pre-made queso you bought might be even less than half the amount this recipe makes, as most store-bought queso's are around 9 to 15 ounces and this recipe yields at least 30. That said, the other ingredients (pickled jalapenos, juice and green chiles) were very inexpensive. I buy the pickled jalapenos in a can for about $1.50 and there is enough in there for 2 to 3 batches of this large recipe. The green chiles cost me $.79 and is good for 2 batches. And, the milk is something I always have on hand since I have a toddler. I'm not sure where you came up with a $16.00 price tag, but for me to make this full batch, it costs me less than $11 to serve a very large crowd. So, IF your $5.00 pre-made queso is only half the amount of this recipe, then we're pretty even as far as price goes. If that's the case, then I think it's well worth making it homemade to avoid any extra preservatives or strange ingredients that you find in pre-made. 🙂 You can cut the recipe in half, no problem. Hope this helps!

      Reply
      • Carling Kerrigan says

        December 05, 2011 at 2:43 pm

        Thank you! I didn't think about the serving size and the fact that I wouldn't use up all of the the little ingredient so I can make it again. Well now I'm definitely trying this. Thanks again!

        Reply
        • ashley says

          March 03, 2013 at 10:37 pm

          the deli was closed when i went to the store tonight, but i found sliced store brand a lb for $4.99 and just kinda adjusted the recipie and it came out fine.

          Reply
          • Valerie says

            March 19, 2013 at 1:02 pm

            Hey Friends! This is a GREAT recipe!!! We LOVE it! Today I found this recipe for Homemade American Cheese! I can't wait to try it in this recipe. I'm really excited about it! https://www.onegoodthingbyjillee.com/2013/03/how-to-make-homemade-american-cheese.html#comment-93298

            Reply
      • Carolyn says

        May 07, 2013 at 8:01 pm

        I feel your pain! I live in California and the deli white American is $7.49 lb!!! But I made this on Sunday and it was the BEST! I hate to say it (not really :)), but I'm on my may to the store now to make more! 🙂

        Thank you for an AWESOME recipe!

        Reply
      • Teresa says

        August 01, 2013 at 9:14 pm

        it was so good and easy. thanks for sharing. I am sharing leftovers tomorrow at work.

        Reply
      • Audrey says

        August 17, 2013 at 4:19 pm

        Does anyone know where to buy the Land o Lakes Easy Melt White American cheese loaf or is the deli white american cheese the only thing that is available? Thanks!!

        Reply
        • Kimberly says

          September 25, 2013 at 7:53 am

          `I believe that Velveeta has a version which is white, although I am not positive. We have always used Velveeta or our various cheese dips and the consistency is perfect. You may also be able to find other brands of white American cheese with the block cheeses. It all depends on your region and store.

          Reply
    • Joy says

      March 31, 2012 at 9:01 pm

      My local BJs Club has the cheese all of the time for approx. $3 per pound! If they were open now, I'd be there!! I know where I will be in the morning!

      Reply
      • Brittany says

        July 22, 2012 at 6:05 pm

        BJ's Wholesale Club does have amazing deals on cheese

        Reply
  262. Mechelle says

    November 30, 2011 at 4:37 pm

    Perfect, thank you so much. This is already on our Super Bowl Party Menu. I am thinking about using the crock pot to keep it warm throughout the game, maybe doubling it up. It will be the perfect addition to homemade chili dip, chicken nachos, barbeque meatballs, tater boats,and another crock pot full of boiled peanuts. The normal cheese spread with crackers and probably a platter of sub style sandwiches.
    As I type this I am discussing it with my husband and the kids are groaning begging me to stop because they are hungry and dinner isn't quite ready yet.

    Reply
    • Anonymous says

      September 09, 2012 at 12:53 pm

      Shhh youre making me hungry.

      Reply
    • Mo says

      May 01, 2013 at 3:05 pm

      Did the crockpot work for the cheesedip

      Reply
      • Anonymous says

        May 05, 2013 at 10:22 am

        I make mine like this all the time for parties only I use heavy cream instead of milk and water and YES....in the small dip sized crock pot on low it is PERFECTION

        Reply
      • Anonymous says

        January 21, 2015 at 2:04 pm

        I use a big crockpot and it works perfectly.

        Reply
        • Heather says

          June 16, 2015 at 9:13 pm

          I'm making Queso Blaco dip for my nephew's graduation party this weekend. He LOVES the queso blaco dip at Don P's. I hoping this is very similiar? Has anyone seen Queso Blaco cheese by trypical? Here is the link - wasn't sure if this would be good. Just want the recipe to be great for his special day. Also, there will probably be around 40 to 50 people there should I double/Triple the recipe? Thanks.

          Reply
          • Nikki Gladd says

            June 17, 2015 at 12:09 pm

            I would just double it, instead of triple it, then keep it warm in a crock pot for the party. 🙂

            Reply
  263. Courtney @ The Granola Chronicles says

    November 30, 2011 at 10:28 am

    Ahhh! I love queso blanco dip. So darn delicious!

    Reply
  264. Melissa @ Kids in the Sink says

    November 30, 2011 at 4:47 am

    This is one of my favorite things about the mexican restaurant we have here! I love to re-create things homemade rather than having to buy them so I'm sure this dip will be perfect!

    Reply
  265. branny says

    November 30, 2011 at 3:40 am

    This is perfect! I am having a nacho party in december. Thanks!

    Reply
    • amanda says

      November 28, 2013 at 1:40 pm

      This recipe is a joke I havw followed the directions and attempted it 5 times and every time the milk water mixture wont mix I have even tried it with other white cheeses and in the microwave, stove top amd crock pot nothing works. You may want to think twice before using it

      Reply
      • Nikki says

        November 29, 2013 at 6:32 am

        Hi Amanda,

        Sorry you had problems with this recipe, but it is a tried and true one. I make it all of the time, along with many of my family members and friends. And, as you can see from the hundreds of comments here, many of my readers have had great results. Although I have also used many different brands of white cheese with success, have you tried it with the Land o' Lakes brand of white American cheese with is my preference?

        Reply
        • Rebecca says

          June 17, 2014 at 6:42 pm

          Sometimes when I am having trouble with consistency in a recipe, what it needs is my strong teenager using the whisk. Matt is especially good when I am making a ganache or my grandmother's cooked icings.

          Reply
          • Haleigh says

            August 05, 2014 at 2:02 pm

            I work at a Mexican restaurant and we make this with heavy cream, chopped jalapeños, and white American cheese. I'm not sure the exact measurements but you can make it to your preference. It is also a lot better if you make this in a double boiler and stir it occasionally.

            Reply
          • Jack_e says

            January 09, 2015 at 12:32 am

            A Mexican Restaurant here ~ Teresa's ~ puts bacon in theirs .
            ~~~~~~~~~ YUMMY ~~~~~~~~~~~~~~~~~

            Reply
          • Jlynn287 says

            January 30, 2015 at 10:28 am

            @haliegh - could I make this on top of a double boiler then transfer to a crock pot to keep warm without it separating?

            Reply
        • Anonymous says

          November 18, 2014 at 10:44 am

          What is the recipe the person gave you that worked at a Mexican restaurant?

          Reply
          • LauraRM3 says

            January 11, 2015 at 11:06 am

            Why on earth does this recipe call for 1/2 a cup of water? I would never ever add water to a cheese dip

            Reply
      • Wiotagal says

        December 29, 2013 at 1:12 pm

        I love this dip and this is the only one that works for me, if you have trouble with it mixing start stirring with a spoon but towards the end use a metal whisk to get it creamy, Since I've started doing that it's never failed no matter what brand of American cheese I use,

        Reply
        • Nikki says

          December 30, 2013 at 9:35 am

          Thanks for the tip!

          Reply
        • Anonymous says

          April 09, 2014 at 3:52 pm

          Your tip about the metal whisk changed my dip! I tried making it several times without luck but now it works beautifully! Thanks!

          Reply
        • Pippa says

          April 19, 2014 at 12:12 pm

          I use Blanco Velveeta. It works well and tastes great. The other benefits are it is much cheaper than white American cheese and easy to work with. It always goes quick when I make it!

          Reply
          • Kristen says

            November 11, 2017 at 11:26 am

            3 stars
            Your using a cheese product not real cheese, and it taste nothing like a mexican restaurants. Yuck

            Reply
            • Kate says

              December 23, 2019 at 11:01 pm

              It's "you're" nasty nelly......:)

              Reply
        • Joan B. says

          May 29, 2017 at 6:21 am

          Not sure why anyone would use AMERICAN cheeses when attempting to create an authentic Mexican dip, dish etc..
          The only cheese that will bring your queso blanco dip to perfection is the "Mexican crumble cheese". Pick up a 10 lb wheel of this white, fresh, authentic cheese... crumble into a sauce pan with a small amount of butter....over low heat. It melts beautifully. No adding WATER or heavy cream.... 'no strong teenagers needed to whisk' it.
          With the correct cheese, you WILL satisfied with the thin consistancy ( that wont thicken as it ccols .
          Bring your recipes ( for queso blanco dips etc) back to basic and authentic. No more improvising, no extra fatty cream or American cheese, It us a wonderful feeling to finally create perfection.

          Reply
          • Darlene says

            July 05, 2017 at 7:54 am

            Where can you buy this cheese in salt lake.

            Reply
          • Noele says

            February 08, 2018 at 11:13 am

            The whole point of "Mexican crumbling cheese" (I think you mean queso blanco) is that it doesn't melt. There are definitely melting versions of Mexican white cheese, but "crumbling cheese" is not one of them. And this dip is made with American cheese in Mexican restaurants, so what's the problem?

            Reply
          • Anonymous says

            March 02, 2018 at 2:40 am

            Newsflash. Queso is not "authentic mexican". It was invented in the US.

            Reply
          • Ivonne says

            January 19, 2019 at 4:00 pm

            & that's all u add no jalapeño juice or nothing else?

            Reply
        • Sherry says

          October 22, 2017 at 3:09 pm

          5 stars
          I made for the first time today. This is a womderful recipe. I did use a wire whisk. This helped make everythimg creamy. I may add a few more jalapenos next time.

          Reply
      • Anonymous says

        December 31, 2013 at 3:30 pm

        this receipe is awesome and I use everything but the cumin and I have never had any issues

        Reply
      • Tammy says

        January 10, 2014 at 5:42 pm

        I TRIED too, and this just WOULDN'T mix with the cheese! (milk,water) So WHAT is suggested for that solution?!?! I, at restaurants, LOVE this dip, so HOW do you suggest (when this DOESN'T mix?) I've read OTHER recipes that say to WHIP this together, or put in a blender. So WHAT is said to get this to mix?

        Reply
        • Nikki says

          January 11, 2014 at 8:12 pm

          Hi Tammy,
          I'm sorry you've had trouble, but I never have issues getting the cheese to melt and mix. If after trying to use a whisk to mix it and it still doesn't mix, then maybe it needs to go for another 30 seconds in the microwave. Otherwise, there could be a variation in your microwave temperature...

          Reply
          • Anonymous says

            January 19, 2014 at 4:00 pm

            If you are using a low fat cheese that won't work. Try the regular cheese.

            Reply
          • Lindale Dude says

            June 14, 2014 at 6:37 pm

            Acidic ingredients have a negative impact on melting cheese. Melt the cheese first, completely. Then add all the ingredients with the jalapeño peppers and juice last. Be sure to stir in quickly and remove from the heat.

            Reply
            • Nikki Gladd says

              June 15, 2014 at 9:03 am

              Interesting point! I haven't had problems with my cheese melting, but this could be good use to anyone that might be having issue. Thanks!

              Reply
        • Haleigh says

          August 05, 2014 at 2:04 pm

          Try heavy cream instead

          Reply
          • Magsqoti says

            October 27, 2014 at 10:58 am

            It was delicious and enjoyed by all. I substituted Half & Half for the milk but the milk probably make it less thick which is a good thing. So easy to make and be sure to use American White and/or Monterey Jack cheese so it melts and blends correctly.

            Reply
          • MamaT says

            June 22, 2019 at 4:42 pm

            5 stars
            Love your suggestion! Thanks!

            Reply
        • Anonymous says

          May 05, 2015 at 11:04 pm

          Don't use the water! J

          Reply
          • MamaT says

            June 22, 2019 at 4:39 pm

            5 stars
            I've made this several times, and ALWAYS followed recipe exactly, never had an issue. USE THE WATER!!!!!

            Reply
        • lisa says

          October 09, 2015 at 3:30 pm

          are you trying to use queso cheese??? if so u need to get the brand that melts,,which is totally different than queso cheese,,there are several different brands that are made to melt

          Reply
          • Jane says

            July 25, 2016 at 5:53 pm

            Right Lisa Queso Blanco only means white cheese but you have to get the right cheese - AMERICAN white cheese!!!

            Reply
        • Kim says

          February 15, 2016 at 3:11 pm

          What kind of milk do you use? skim or 1 percent or whatever will curdle and not mix well. You must use whole milk...better yet, heavy cream prob would work well.

          Reply
          • Nikki Gladd says

            February 17, 2016 at 12:19 pm

            Hi Kim,
            I always use either 1% or 2% and never have curdling problems. 🙂

            Reply
      • Rosanna says

        February 02, 2014 at 12:44 pm

        This is seriously the queso blanco dip recipe out there!! I've been making it for years and it's perfect. I have done it without the water completely and replaced it with more milk. You may find it blends easier that way 🙂

        Reply
        • Anonymous says

          December 07, 2014 at 12:22 pm

          Hi everyone,
          I own a restaurant south of "Jerry's World".
          Started 14 yrs ago. We cook on a wood burning grill & serve no fried foods. A lot of fun. I am researching a queso dip either white or yellow that my kitchen staff can make and be creamy & yummy for the 8 hrs were open. I've read 20 plus plus recipes. Came across a few I will test in my kitchen.
          I've tried kraft velveta using condensed milk and or milk. Starts out creamy but after a few hrs it's grainy. I read here, every one uses land O lakes cheese. Just brought 30 lbs. Will give these recipes I've read a chance.
          I came across a recipe that uses an egg yolk, cheddar cheese, mustard, and a few other ingredients that I will try later. Pictures show it to be very creamy. Will see.
          Any thoughts anyone. Thanks SSG

          Reply
          • Anonymous says

            February 23, 2015 at 10:31 am

            If you are letting it sit for a while on the stove or trying it in a crock pot, I would suggest using canned evaporated milk. That should prevent the "grainy" effect from fresh milk.

            Reply
        • Sandy says

          February 03, 2019 at 4:15 pm

          I’ll try it that way but mine was a disaster. Threw it away.

          Reply
      • Concerned Citizen says

        February 27, 2014 at 6:27 pm

        I think 'amanda' learns differently

        Reply
      • Anonymous says

        March 21, 2014 at 5:45 pm

        Maybe try to melt the cheese a little first. And maybe mix the milk an water together then add to the cheese and other ingredients.

        Reply
      • Anonymous says

        May 21, 2014 at 4:31 pm

        I think the key question for Amanda is: Amanda, can you boil water? This is one of the simplest Recipes you can find. If you're having this much trouble with something this simple, maybe cooking is not your bag

        Reply
      • Bea says

        May 27, 2014 at 10:28 am

        No need to be so rude, someone tries to help you and you are hateful.

        Reply
        • froggyn says

          June 23, 2014 at 12:24 pm

          The whisk is the key. I had trouble as well but using the whisk the last two times instead of the spoon made all the difference. This came together in under 10 min. I made it the night before, and dumped it in my removable slow cooker crock and stored it in the fridge. Next day just put it on low until the party, about 4 hours. Awesome. I also used 1/2 and 1/2 instead of the milk

          Reply
      • Anonymous says

        August 02, 2014 at 2:00 pm

        Agreed. I'll just stick to the recipe on the Velveeta box. And use Velveeta.

        Reply
      • Anonymous says

        January 30, 2015 at 4:18 pm

        Maybe youll just cant cook

        Reply
      • Anonymous says

        February 01, 2015 at 4:24 pm

        Me too....so runny, had to throw it all out =\

        Reply
        • Anonymous says

          April 22, 2015 at 9:48 am

          Why didn't you just add MORE CHEESE??

          Reply
          • Anonymous says

            February 27, 2017 at 10:25 am

            This is so passive aggressive, "Anonymous"... maybe you need to check your tone.

            Reply
        • Anonymous says

          September 28, 2017 at 7:43 pm

          It's always runny at first! It thickens up!

          Reply
      • Sarah Noll says

        March 27, 2016 at 7:40 pm

        Totally agree!! Mine did the same thing!!!

        Reply
      • Anonymous says

        June 15, 2016 at 5:29 pm

        BEST queso EVER.....wow, some people can't "cook."....lol

        Reply
      • Mandy says

        September 26, 2018 at 6:51 pm

        5 stars
        It was amazing! Thanks for the recipe!! Had to add some Colby Jack and Monterey Jack to even out and with ALOT of wisking it was Perfect!!!!!

        Reply
    • Lynn says

      March 21, 2014 at 6:19 pm

      Could a person put a little cream cheese to add just a little more flavor...just saying....

      Reply
    • David says

      October 08, 2017 at 11:26 am

      2 stars
      I'm sorry, but this recipe is still a fail. It does not taste like restaurant style queso. Unless maybe that restaurant is taco bell. I've tried it with both the regular store white American and I even bought a brick of the extra melt stuff that is usually only sold wholesale. I've tried increasing some of the spices. I've tried everything I can think of. There is just no getting rid of the fake cheese taste. It's awful. I don't know what they use in the real stuff, but I'm convinced that white American is not it. It's a good recipe for the cheese it uses. It's closer than a lot of the others. The pickled pepper juice is essential. I'd give the recipe a 2.5 or 3 out of 5.

      Reply
      • Nikki Gladd says

        October 11, 2017 at 2:30 pm

        Thanks, David. The ingredients for this recipe comes straight from a Mexican restaurant. I've learned they use white American cheese. I tweaked it only to use equipment available in a home kitchen (the microwave).

        Reply
        • Anonymous says

          October 21, 2017 at 4:26 pm

          Yes. A friend of mine runs a Mexican restaurant and it is white American cheese. I have asked at several Mexican restaurants and they all said the same.

          Reply
        • TAMMY CREO says

          October 12, 2018 at 2:29 pm

          4 stars
          Thank you all for the comments. I never thought that making melted white cheese was so difficult! LOL, But I have a question:

          Why do you all still have a "microwave"? Do you want to leave healthy and longer or die sooner?
          Go home-made, use the stove, the healthiest way...

          Reply
          • Anastacia says

            August 30, 2019 at 1:01 pm

            Tammy, the whole "fear the microwave" fable is just that — misinformation. Unless you have an old shoddy microwave that's in disrepair (e.g. door latches improperly, cracks in the casing), microwaves have been shown to be perfectly safe. Stop the fear-mongering and get informed. https://thehealthsciencesacademy.org/health-tips/microwave-radiation/

            Reply

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