This white queso 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 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Dip
Cuisine: American, Mexican
Keyword: mexican queso dip, queso cheese, White Cheese Dip, white queso dip
Servings: 12servings
Calories: 151kcal
Author: Nikki Gladd
Ingredients
1lbwhite American cheese, cut into cubes
⅔cupmilk
½cupwater, optional for a thinner dip
4ozcan diced green chiles
2pickled jalapenos (from a can or jar), chopped
1ouncepickled 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 ½ 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.