White Queso Dip is smooth, flavorful, made with real cheese and vegetables. It’s a spicy, cheesy dip made with two kinds of cheese, jalapenos, bell peppers, and green onions. No Valveeta here! Just the perfect match for your tortilla chips, crackers, or veggies.
Personally, I can never get enough of Queso and I definitely don’t wait for the Super Bowl to make it. Cinco de Mayo is another holiday where I make sure to have extra Queso dip and a pitcher of Margaritas. But really, it could be like a Tuesday night when I get a craving some some of this warm, creamy, cheesy, gooey dip.
Doesn’t this dip look like the best overflowing cheesy goodness? You don’t have to make your dip literally overflow from the bowl because it’s figuratively overflowing with flavor.
WHAT IS THE BEST CHEESE FOR QUESO?
My personal favorite combination is Pepper Jack and sharp white cheddar. Pepper Jack provides the spice, the creaminess, and it smooth when melted. Sharp white cheddar has a great flavor for a deeper cheese flavor.
There are a couple more options you can use if you don’t have access to certain cheese or simply want to go another way. Monterrey Jack is a great alternative to Pepper Jack and you can simply add a little extra jalapeno and/or chili peppers.
White American cheese can be a smooth and silky substitute to white cheddar cheese. I use it in my Queso Blanco with Chorizo dip and it’s amazing.
HOW TO MAKE QUESO:
This is a fast recipe so it’s best to prepare all ingredients before you start to cook.
In a bottom-heavy sauce pot, melt butter over medium to medium-low heat and add diced peppers and garlic. Saute until peppers start to soften and sprinkle flour over the top. Stir to coat the peppers with flour and slowly pour in heavy cream while whisking continuously.
Add cheeses to the pot, one handful at a time, while slowly stirring. Continue stirring with the whisk until cheese is all melted and smooth. Season with some salt and cayenne pepper (if using) and take off heat. Serve right away with your favorite tortilla chips.
TIPS FOR THE BEST QUESO DIP:
Use block cheese – block cheese is always best for cheesy sauces, cheese dips, and queso. Pre-shredded cheese is usually coated in cornstarch and separators, which won’t give you as smooth result as if you grate it yourself.
Don’t let it boil – depending on your stove, cook over medium or medium-low heat setting. You don’t want the cheese mixture to boil or scold. The goal it to get it smooth and melted and then take off heat.
Adjust the spice – you can make this dip more or less spicy, just the way you like it. Use older jalapenos for more spice and add a pinch more cayenne pepper. For less spicy queso dip, use Monterrey Jack cheese instead of Pepper Jack, use younger jalapenos, and omit cayenne pepper.
Add some meat – don’t be afraid to add some meat to this dip! Add some sauteed chorizo sausage or taco seasoned beef on top of cooked questo. You can also mix the meat right into the dip.
SOME MORE CHEESY DIP RECIPES:
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
Connect with Will Cook For Smiles!
Be sure to click below and follow me on my social media, so you never miss a recipe.
Don’t forget to sign up for email, so you won’t miss any new recipes.
Homemade White Queso Dip
- 2 Tbsp butter
- 2 Tbsp all purpose flour
- 1 1/2 cups heavy whipping cream
- 8 oz Pepper Jack cheese block
- 4 oz sharp white cheddar cheese block
- 2 jalapenos
- 1/4 cup diced green onion
- 3 garlic cloves
- 1 large red bell pepper
- Pinch cayenne adjust the hear to your own preference
- Grate cheeses on the large grater and set aside. Dice jalapenos and discard the seeds. Smash and mince garlic. Dice bell pepper and green onions and set everything aside. (If you want spicier dip, use older jalapenos. Use younger jalapenos for less spice.)
- Melt butter in a bottom-heavy sauce pot, over medium to medium-low heat.
- Add diced peppers and garlic and saute until peppers start to soften.
- Sprinkle flour over the top and stir to coat the peppers with flour. Slowly pour in heavy whipping cream while whisking continuously.
- Add cheeses to the pot, one handful at a time, while slowly stirring. Continue stirring with the whisk until cheese is all melted and smooth.
- Stir in green onions and season with some salt and cayenne pepper (if using) and take off heat. Serve right away with your favorite tortilla chips.
Originally published on Will Cook For Smiles on January 29, 2015. Updated April 27, 2020.