Just like you get at your favorite Mexican restaurant – this White Queso Dip Recipe is creamy and delicious! Serve as an appetizer or as a side with your favorite Mexican meal!
I don’t know about you, but Mexican food is one of our family favorites. It is very tempting to toss aside homemade dinner plans, grab the keys and head out to our favorite local Mexican food restaurant.
How to Make White Queso Dip?
White Queso Dip is one of our favorite things to get as an appetizer or side. Well, now with just a few simple ingredients, you can make this delicious recipe at home and it feels just as authentic as eating at a restaurant.
All you will need is 1 pound of White American Cheese, 1 cup of heavy whipping cream, and 1 prepared batch of homemade Pico de gallo. If you are having a hard time finding White American Cheese in bulk, it is frequently in the fresh deli counter at your local grocery store.
Coarsely grate the entire pound of cheese.
Add 1/2 a cup of the heavy whipping cream and all of the cheese to a saucepan. Heat over medium-low until the cheese begins to melt, stirring continually.
Patience is a virtue during this step. It takes a while and when it starts to melt it begins to separate and look kind of weird. Don’t worry! When this happens add the other 1/2 cup of the cream and keep stirring!
In about 10 minutes, the cheese will melt completely and blend into the cream. You have done it. You’ve created a delicious Mexican White Queso Dip.
Once the cheese is blended, stir in the homemade Pico de gallo.
Transfer to a bowl or small slow cooker to keep warm and serve the queso dip immediately with your favorite tortilla chips. 100% homemade.
Thoughts About this Recipe
This easy White Queso Dip Recipe is a delicious snack, appetizer, or side. I love to serve it along with our favorite tacos, taco salad, enchiladas, or burritos. Sometimes I even tuck some inside of a tortilla for added flavor when I’m building my taco or burrito. If you want to mix things up and do the best queso dip recipe, you can also stir in crumbled bacon and/or a container of green chili. This dip is also great for re-heated if you happen to have leftovers. Your entire family will look forward to adding this delicious queso dip to your favorite Mexican meal.
NOTE: There were many comments that readers had trouble with this recipe, so we found a new, easier way for you to make the best authentic Mexican Queso Dip.
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White Queso Dip Recipe
- Total Time: 10 mins
- Yield: 4 cups 1x
Description
Just like you get at your favorite Mexican restaurant – this White Queso Dip Recipe is creamy and delicious! Serve as an appetizer or as a side with your favorite Mexican meal!
Ingredients
- 1 pound White American Cheese (ask your grocery store deli counter)
- 1 cup (8 ounces) heavy whipping cream
- 1 prepared batch of Pico de Gallo
- tortilla chips for serving
Instructions
- Coarsely grate the cheese.
- Add 1/2 cup heavy whipping cream and cheese to a sauce pan. Heat over medium low heat until cheese is melted. Stirring (almost) constantly.
- Patience and low heat will be your best friend. And add an arm workout by stirring constantly. Your cheese will clump and look disgusting. When that happens, add the remaining cream and continue to stir until smooth.
- Add pico de gallo and stir well.
- Transfer to bowl or small slow cooker and serve with tortilla chips.
- Cook Time: 10 mins
- Category: Appetizer
12 Comments
This looks so good. I will be sharing this with my readers.
Micha…you ROCK! Thanks so much for sharing all our recipes with your readers!
~Liz
Duh! I’ve been trying to make a smooth queso dip, I don’t know why I didn’t think to try using Chihuahua Cheese. I love using it to make quesadillas, so why not a dip? Thanks for sharing this! 🙂
What cheese comes close to Chihuahua Cheese? I can’t any around here. Thanks, Leslie
Probably Monterey Jack or Asedero, you might be able to ask at the grocery store. It’s best to have a good melting cheese.
Let us know if you have more questions.
This sounds awesome!! I’m not a huge fan of using velveeta lately, too processy, too salty. Haven’t even thought of making my own, it always seemed too complicated. Yours takes the mystery out of it, can’t wait to try it later! I just made homemade salsa and must step away from the blender now or it will all be gone. It would be perfect in this.
Oh YUM, this looks good! Now, to find the cheese…
Can you tell us what store you find your cheese…and where it is in the store? Deli or Dairy? This looks very good. Thanks.
I ended up finding the cheese at a local mexican grocery store in the deli.
Thanks for sharing…but…this did not work at all for me! The chihuahua never really melted into the cream, so I ended up with an inedible lump of gooey cheese surrounded by pink liquid. Has this ever happened to you?
Well, I’m definitely guilty of that. I’ll have to try again, a little more slowly. Great site, especially the weekly meal plans.
Thanks for your reply!