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White Queso Dip (Mexican Cheese Dip)

This white queso dip is incredibly creamy and customizable to your taste with a controlled heat level. Made with simple, accessible ingredients like white American cheese and a touch of pickled jalapeño juice, it delivers an authentic restaurant-style flavor in minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American, Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Cornstarch Slurry
  • 1 tablespoon cornstarch Mixed with water to form a slurry
  • 2 tablespoons water For the slurry
For the Queso Dip
  • 2 cups white American cheese Shredded or cubed
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter
  • 1/4 cup canned diced green chilies Drained
  • 1/4 cup finely diced onion
  • 1 small jalapeño Finely minced, seeds removed for milder heat
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt Adjust to taste
  • 2-3 tablespoons pickled jalapeño juice Optional, adds tang and adjusts thickness

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

  1. In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to form a smooth cornstarch slurry. Set aside.
  2. In a medium saucepan over low heat, combine 1/2 cup of whole milk and 2 tablespoons of unsalted butter. Warm gently until the butter has melted and the milk is warm (do not let it boil).
  3. Gradually add 2 cups of white American cheese a handful at a time, whisking constantly until each addition is fully melted before adding the next. This ensures a smooth, creamy base.
  4. Whisk in the prepared cornstarch slurry and continue stirring for 1-2 minutes. The dip will begin to thicken into a velvety, pourable consistency.
  5. Stir in 1/4 cup of drained diced green chilies, 1/4 cup of finely diced onion, and 1 small minced jalapeño. Mix well.
  6. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt. For an extra kick and authentic tang, add 2-3 tablespoons of pickled jalapeño juice.
  7. Keep the queso warm over very low heat, stirring occasionally. If it thickens too much, add a splash more milk or jalapeño juice to achieve your desired dippable consistency.

Notes

This white queso dip is perfect for dipping tortilla chips, pretzel bites, or even crispy tater tots. It can be easily customized with extra jalapeños or a dash of cayenne pepper for more heat, and you can substitute half-and-half for milk if you prefer an even creamier texture. Make sure to keep the dip warm to maintain its smooth consistency and stir occasionally to prevent it from thickening too much. Leftovers can be gently reheated on low heat, adding a splash of milk if necessary.