White Queso Dip Recipe

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This white queso cheese dip is an absolutely perfect version of your favorite Mexican restaurant staple. You can feed it to a group of people, or you can just keep it for yourself (eating chips and queso definitely counts as self-care!)

white queso dip pinterest image

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Queso is a sacred word in our house. My husband and I are both obsessed with it, and we try it at every Mexican restaurant we go to (and any other restaurant that might have it!), so we can try to find the best queso ever. 

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So far, Panchero’s is our top choice. Do you guys know Panchero’s? It’s an amazing chain out of Iowa, and it’s like Chipotle, but it tastes good. (Sorry – we don’t really care for Chipotle. Not after having Panchero’s in our life.) Panchero’s makes their own fresh tortillas, and their cheese dip is out-of-this-world!

I’ve tried to recreate Pachero’s queso – or just a make a really good cheese dip – a few times and I’ve never succeeded. Until now. This queso recipe is spicy and delicious; it doesn’t taste like Pachero’s queso, but it is possibly even better.

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Making the Queso

My delicious, homemade queso dip takes a few minutes of prep (but seriously, just a few). Then it all comes together quickly, and it makes a ton of cheese dip, so you’ll have plenty for leftovers (I think; unless you eat your weight in chips and queso, which I’m often tempted to do.)

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Use blocks of monterey jack and pepper jack cheese and shred them with a cheese grater. I don’t recommend using pre-shredded cheese, because it has a powdery anti-caking agent on it that makes it hard for it to melt smoothly.

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While you are shredding the cheese, bring your Ro-tel and green chili salsa to a simmer in a medium pot on your stovetop over medium. When the veggies seem warm, add your can of evaporated milk, seasoned salt and cream cheese. Continue to heat the mixture, stirring occasionally until cream cheese is melted and everything is heated through.

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Turn the heat down to medium-low. Add your grated cheese 1 cup at a time, stirring in between. Once all the cheese is stirred in, pour your cornstarch/water mixture in and stir.

Continue to stir cheese until the dip thickens to your liking. You may need to add a bit more cream cheese or cornstarch if it’s not getting thick enough for your liking.

Note: Do not turn up the heat in order to try to make it get hotter and thicker faster. Turning up the heat may cause your cheese to ‘break’ and will result in a grainy texture. 

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Serving Suggestions and Ideas for Homemade Queso Dip

Obviously, chips and queso is the best, easiest and first suggestion that comes to mind. Put your dip in a pretty serving bowl or stoneware dish and dump a spoonful of fresh chopped tomatoes (or set aside a spoonful of Ro-tel) and you’ve got a picture-perfect dish! 

But, also, you can use your queso dip on:

and anything else you can dream up!


Storing Your Leftover Dip (if there are any leftovers…)

If you actually have any cheese dip leftover (because you can somehow refrain from eating your weight in chips and queso – what kind of magician are you??), then you’re going to want to store this dip so you can eat it later.

I recommend storing your queso in an airtight container in your refrigerator for up to a week. Any longer than that and it’s going to start getting really runny and gross.

(And I don’t recommend freezing it, because it will have a funky texture issue when you thaw it and heat it.)

To reheat your queso, just pop it in the microwave. Heat it and stir halfway through to avoid hot spots.



If you make this White Queso Dip, please post a comment here! And if you post a picture on Instagram, tag me in it (@biscuitsandgrading)! I’d love to see your finished product!

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Homemade Queso Dip Recipe
Servings: 24 servings
  • 1 can (14 oz) Rotel, drained
  • 1/2 c. green chili salsa verde
  • 1 can (12 oz) evaporated milk
  • 1 tsp. seasoned salt
  • 2 oz. cream cheese
  • 1 block (8oz) pepper jack cheese
  • 1 block (8 oz ) monterey jack cheese
  • 2 tbsp. cornstarch, dissolved in 2 tbsp water
  1. Shred your blocks of monterey jack and pepper jack cheeses with a cheese grater. Set aside.

  2. In a medium saucepan over medium heat, heat your Ro-tel and green chili salsa.

  3. When the veggies are heated through, add your evaporated milk, cream cheese and seasoned salt. Stir occasionally until everything is melted, combined, smooth and heated through.

  4. Reduce heat to medium-low. Add in your cheeses 1 cup at a time, stirring in between. Mix in all cheese.

  5. Lastly, once your cheese is melted, add your cornstarch/water mixture and stir. Continue stirring occasionally and heating until dip is thickened to your liking. You may need to add a bit more cream cheese or cornstarch to help thicken if it isn't getting thick enough for you.

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  1. Maggie

    This looks so good! I’ve never had white queso dip but will definitely try it.

  2. Sara

    I love queso, but I have never actually made it. I guess now is a great time to try!

  3. Jen

    WOW! This looks so delicious. I cannot wait to try this recipe.

  4. Trish

    Yum! I love a good bowl of queso and chips!!! Thanks for sharing

    1. Lisa

      There’s not much better than chips and queso!

  5. chef mom

    i never try it before but it look delicious .

  6. Lorena

    This looks so scrumptious. I love queso!

  7. Jennifer

    Oh my god! I love queso. My husband and I usually grab a jar and chips to watch our favorite shows. I’ll have to save this for later!

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