If you love a rich, velvety cheese dip with a little kick, this white queso is about to become your new go-to. It’s incredibly smooth, packed with warm seasonings, and perfect for parties, game nights, or drizzling over your favorite Mexican dishes. Quick to make and impossible to stop eating, it’s a guaranteed crowd-pleaser.
White Queso Dip (Mexican Cheese Dip)
| Ingredient | Quantity |
|---|---|
| White American cheese, shredded or cubed | 2 cups |
| Whole milk | ½ cup |
| Unsalted butter | 2 tablespoons |
| Cornstarch | 1 tablespoon |
| Water | 2 tablespoons |
| Canned diced green chilies, drained | ¼ cup |
| Finely diced onion | ¼ cup |
| Jalapeño, finely minced (seeds removed for mild) | 1 small |
| Garlic powder | ½ teaspoon |
| Ground cumin | ½ teaspoon |
| Salt | ¼ teaspoon, adjust to taste |
| Pickled jalapeño juice (optional) | 2–3 tablespoons |
Instructions
In a small bowl, combine the cornstarch and water until smooth, then set aside.
Warm the milk and butter in a medium saucepan over low heat, allowing the butter to melt without bringing the mixture to a boil.
Slowly add the white American cheese, whisking constantly and letting each handful melt fully before adding the next.
Stir in the cornstarch slurry and continue whisking for 1–2 minutes until the queso becomes creamy and thick enough to pour.
Mix in the diced green chilies, onion, jalapeño, garlic powder, cumin, and salt.
If you’d like a thinner consistency or extra tang, add pickled jalapeño juice one tablespoon at a time.
Serve immediately while warm with tortilla chips, veggies, fries, or any of your favorite sides.
