Ultimate Restaurant-Style White Queso Dip
This ultimate restaurant-style white queso dip is smooth, creamy, and packed with cheesy flavor. Made with only four simple ingredients, it delivers that classic queso you love — perfect for dipping, entertaining, or serving drizzled on your favorite Mexican dishes.
Equipment
- 1 medium non-stick saucepan (or slow cooker)
- 1 silicone spatula or wooden spoon
- cheese grater (for the pepper jack cheese)
Ingredients
- 16 oz. Velveeta queso blanco (cut into 1-inch pieces)
- 8 oz. block pepper jack cheese (freshly shredded (avoid pre-shredded for the smoothest melt))
- 12 oz. evaporated milk (full fat recommended)
- 7 oz. diced green chiles (mild or hot, undrained)
- fresh cilantro, diced tomatoes, or sliced jalapeños (optional garnish)
- tortilla chips (for serving)
Instructions
- Cube the Velveeta into 1-inch cubes. Shred the pepper jack cheese by hand; pre-shredded varieties contain anti-caking agents that can result in a grainy texture.
- In a medium non-stick saucepan, combine the cubed Velveeta, shredded pepper jack, evaporated milk, and green chiles.
- Place the saucepan over medium-low heat. Stir constantly with a spatula to prevent the cheese from scorching on the bottom.
- Continue stirring until the mixture is completely smooth. If the dip is too thick, add a splash more of evaporated milk (or regular milk if you don't have extra evaporated milk) until you reach your desired consistency.
- Transfer immediately to a serving bowl or a small slow cooker on the warm setting. Serve alongside salty tortially chips, warm pita, or use as a topping for tacos and burritos.
Slow Cooker Method:
- Place all ingredients in a slow cooker.
- Cook on low for about 2 hours, stirring occasionally.
- Once melted, turn slow cooker to warm.
Notes
Make ahead:
- Shred the pepper jack cheese up to a week in advance, storing in an airtight container in the fridge.
- Place all ingredients in a covered bowl in the fridge for a few hours, then toss in a pan to heat when ready to serve.
To store:
- Place in airtight container in the fridge for up to 3 days.
To reheat:
- Pour into a pan on medium-low heat until warmed through, stirring frequently.
- Place in a microwave safe dish, covered with a damp paper towel or plastic wrap. Microwave in 30-second intervals, stirring after each, until warmed through.
- If needed, use a splash of milk to thin just a bit.
Freezing:
- I would not freeze this dish. It does not hold up well when frozen, as the texture may change and the dairy and fats will separate when thawed.