Easy White Queso Dip Recipe (no velveeta) (2024)

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This white queso dip is warm, cozy, comforting, and very delicious! This party dip has unbeatable flavors and it pairs perfectly with tortilla chips and nachos.

Entertain friends and family with amazing crowd-pleaser dips cream cheese dip with bacon, spicy nacho dip, and beer cheese dip.

Why white queso dip recipe works

1. If you love hot bubbly cheese dips, this dip is perfect. It tastes almost like the most popular Mexican restaurant queso blanco dip.
2. This queso dip is made with real cheese – cheddar and Monterey.
3. You’ll need simple pantry ingredients to make the dip.
4. The secret to making silky smooth and rich sauce = is a mix of cream cheese + evaporated milk + corn starch + freshly grated cheese.
5. It’s quick to make and very delicious! You’ll need less than 15 minutes to make the cheese dip.
6. The cheese dip is packed with flavors and great with tortilla chips just like nacho cheese sauce. A must-have appetizer for Cinco De Mayo.
7. You can customize the flavors and spice levels of the dip according to your taste preference.
8. A great dip for parties or any other gatherings like gameday, movie night, taco Tuesday, Thanksgiving, or Christmas gatherings. Make it in a skillet and serve it directly in the pan with chips or nachos on the sides.
9. This cozy, comforting dip is a definite crowd-pleaser!

Ingredients

Here’s what you’ll need-

Ingredients notes

1. White cheese – pick the best quality American white cheese for great flavors. Highly recommend you choose the best quality American white cheese from the deli. Buy a cheese block and grate it yourself when needed. For white cheese, I choose white sharp cheddar and Monterey Jack cheese.
2. Cream cheese – helps give the dip a creamy rich texture. Cut cream cheese into small cubes and leave it on the counter to soften.
3. Evaporated milk – highly recommend using evaporated milk over full cream milk. Evaporated milk helps thin the dip a bit to give it the right consistency. If you can’t get evaporated milk use half and half.
4. Butter – make sure to use unsalted butter. It’s used to sauté the aromats which helps build the flavor of the dip.
5. Aromats – use shallots and minced garlic for the aromatic sauce. Shallots can be substituted with diced yellow onion.
6. Bell peppers – add body to the sauce. You may also use chopped tomatoes.
7. Jalapeno – adds heat and flavor to the sauce. Be sure to dice it well, remove the seeds if you want to tone down the heat. Fresh jalapenos can be replaced with pickled jalapenos.
8. Cornstarch – helps thicken the sauce. Alternatively, you can also make roux by using all-purpose flour.
9. Spices – I used a mix of onion powder, garlic powder, and ground cumin. Switch up the spices according to your choice – you can also use ground coriander, chili powder, cayenne pepper, and smoked paprika.

Step-by-step tutorial

This recipe starts with grating cheese. DO NOT BUY pre grated cheese. More often pre grated cheese contains chemicals and additives that will make the sauce gritty/grainy and not very nice tasting! Buy cheese blocks and grate it fresh when you are ready to make the dip.

Step 1: Sprinkle cornstarch on freshly grated cheese.

Step 2: Toss and keep aside.

Step 3: Melt butter in a skillet.

Step 4: Add finely diced onion, minced garlic, finely chopped jalapenos (remove and discard seed if you don’t want it too spicy), and diced bell peppers. Feel free to use pickled jalapenos instead of fresh jalapenos.

Step 5: Cook for 3 to 5 minutes until the veggies are softened.

Step 6: Add ground cumin, onion powder, and garlic powder. Let it cook for a minute on medium heat.

Step 7: Reduce heat to low and whisk in cream cheese and evaporated milk until cream cheese is melted completely and turns smooth.

Step 8: Whisk until the mix is silky smooth and creamy.

Step 9: Reduce heat to lowest and add in freshly grated cheese in parts.

Step 10: Add one portion of cheese, whisk until cheese melts and blends with the sauce, and continue this process until add cheese is added.

See Also

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Note – I found heating on low heat while stirring in grated cheese mixed with cornstarch helps cook off the cornstarch so there is no “floury” after-taste.

Step 11: DO NOT overcook the dip. As soon as the cheese is melted and blended with the sauce, remove the pan from heat. Add a little milk if the sauce is too thick.

Step 12: Taste, add salt only if needed. Garnish with fresh Pico De Gallo. Perfect for dipping nacho in it.

It’s normal for white queso dip to thicken as it cools.

Useful tips

1. Always buy the best quality block of cheese and grate it yourself when needed.
2. The secret to making silky smooth and rich sauce is a mix ofcream cheese + evaporated milk + cornstarch + freshly grated cheese.
3. For extra kick add jalapenos with seeds on (or increase the amount). You can also consider adding ½ teaspoon of cayenne pepper for extra heat.
4. White queso dip thickens as it cools. To adjust consistency reheat on low heat with a little more evaporated milk stirred into it.
5. This sauce is best served hot.
6. Do not overcook, as soon as the cheese is melted 80% remove from the heat and continue to whisk to melt the cheese completely.

Storing info

Leftovers dip can be stored in an air-tight container in the refrigerator for 3-4 days. Reheat on the stovetop or in a microwave-safe bowl and heat until warm. Add a little milk if needed if the dip is thick.

I do not recommend freezing this dip.

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