Serve this with alongside some guacamole and homemade salsa and check out my recipe for Nacho Cheese Sauce next!
Quick, easy, and fool proof. That is the best way describe this White Queso Dip recipe. I’ve tried getting fancy with this dip, but sometimes I prefer to keep things simple. No need to mess with a roux or with a slurry this time. American cheese is perfectly thick and creamy on it’s own. This is the perfect dip to make on the spot when you have guests over, because it takes no more than 15 minutes to make. And it comes out perfect every time. It’s also easy to customize and make it your own. More on that below.
How to Make White Queso Dip
See recipe card below this post for ingredient quantities and full instructions.
Sauté diced jalapeno, red bell pepper, and onions in 1 Tbsp. butter over medium heat until softened. Remove and set aside. Add half and half to the same skillet or over a double boiler and gradually add the cheese. Stir until melted and smooth. Stir in Sautéed vegetables and remove from heat. Garnish with Pico De Gallo and Cilantro. Serve!
Pro Tips
If possible, heat this over a double boiler (which you can easily make yourself at home). It’s the best way to achieve a consistently even temperature for smooth and creamy results. For even faster dip, skip the sautéed vegetables and stir in about 1/3 cup of drained Rotel Diced Tomatoes with Green chilis prior to serving. Heavy cream can be used instead of half and half. I don’t recommend milk as it’s not quite thick enough.
What to Add to Queso Dip
Meats: 1/2 lb. Ground sausage, ground beef, or a mixture of both can be added to this dip. Cook and crumble it first, then set it aside and mix it in at the end. Red Onions, Black Beans, and diced tomatoes are other great additions. Quantities added can be based on your preference. For a dip recipe that’s loaded with beef, beer, beans, and more, try my Velveeta Queso Dip!
Reheating
This dip reheats best in a skillet over medium-low heat. Add splashes of milk as needed to restore the consistency back to dip form. It can also be microwaved in 30 second increments. Stir in between and add milk as needed to loosen the consistency.
Storage
Store in an airtight container and refrigerate for up to 5 days.
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Tried This Recipe?
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Double Boiler– The best way to achieve even heat for the smoothest and creamiest results. Mini Warmer– Perfect for keeping dips nice and warm. Silicone Spatula– The best tool for stirring and scraping cheese from the sides of your heating vessel. 8-inch cast iron skillet– The perfect way to serve this dip.
