I really enjoy making this smooth and creamy queso blanco because it reminds me of the classic white cheese dip I always order at Mexican restaurants. I like how rich and stretchy it is, and I often serve it with tortilla chips or drizzle it over tacos and nachos when I want something comforting and quick.
Why You’ll Love This Recipe
I love this recipe because it uses only a few basic ingredients and comes together very fast. I can make it in about 15 minutes, and it always turns out creamy without any complicated techniques. I also like how versatile it is, since I can use it as a dip, a sauce, or a topping for many dishes.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound white American cheese, cut into cubes
1 cup whole milk or half-and-half for extra creaminess
1 tablespoon butter
Directions
I begin by melting the butter in a medium saucepan over low heat. Once the butter is melted, I add the cubed white American cheese and pour in the milk. I stir constantly and keep the heat low so the cheese melts slowly and smoothly.
I continue stirring until the mixture becomes fully melted, creamy, and silky. As soon as it reaches the consistency I like, I remove it from the heat and serve it warm.
Servings And Timing
I usually get about 4 cups of cheese dip from this recipe, which serves approximately 6 to 8 people as an appetizer.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
I sometimes add a pinch of cumin or chili powder when I want a little extra flavor. For some heat, I like stirring in finely chopped jalapeños or a splash of hot sauce. When I want a slightly richer taste, I occasionally mix in a small amount of Monterey Jack cheese.
Storage/Reheating
I store leftover cheese dip in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it slowly on the stovetop or in the microwave, stirring often. If it thickens too much, I add a small splash of milk to bring back the creamy texture.
FAQs
Can I use a different type of cheese?
I prefer white American cheese because it melts smoothly, but I sometimes combine it with a small amount of another mild melting cheese for flavor.
Why did my cheese dip turn thick or clumpy?
I find this usually happens if the heat is too high. I always keep the heat low and stir constantly.
Can I make this cheese dip ahead of time?
I can make it ahead, but I like reheating it gently and stirring in a little milk before serving.
Is this cheese dip spicy?
This version is mild, which I like, but I can easily make it spicy by adding peppers or hot sauce.
What do I like serving this dip with?
I enjoy serving it with tortilla chips, tacos, burritos, nachos, or spooned over vegetables.
Conclusion
I make this Mexican restaurant cheese dip whenever I want something fast, creamy, and satisfying. It is simple, reliable, and easy to customize, which is why it remains one of my favorite dip recipes.
A smooth, creamy, and stretchy white cheese dip just like the kind served at Mexican restaurants. Perfect for chips, tacos, or nachos, and ready in just 15 minutes.
Total Time:15 minutes
Yield:6 to 8 servings
Ingredients
1 pound white American cheese, cut into cubes
1 cup whole milk or half-and-half
1 tablespoon butter
Instructions
Melt the butter in a medium saucepan over low heat.
Add the cubed white American cheese to the saucepan.
Pour in the milk or half-and-half.
Stir constantly over low heat until the cheese is fully melted and the mixture is smooth and creamy.
Once the dip reaches the desired consistency, remove from heat and serve warm.
Notes
For added flavor, stir in cumin, chili powder, or finely chopped jalapeños.
Use half-and-half for an extra creamy texture.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave, adding milk if needed to thin.
