Queso Blanco Dip

Restaurant-style queso blanco dip, now made right at home and done in minutes! It's so creamy, you'll be back for more!

Course Appetizer

Cuisine American, Mexican

Keyword queso blanco, queso blanco dip, white cheese dip, white queso dip

Cook Time 15

Total Time 15

Servings servings

Calories 189kcal

In a saucepan over low heat, add the diced Velveeta cheese, diced tomatoes with green chiles, milk, and chili powder.
16 oz Velveeta cheese, 10 oz Diced tomatoes with green chiles, ½ cup Milk, ½ teaspoon Chili powder
Stir the mixture continuously as it melts to prevent sticking and ensure even melting. Melt the cheese slowly for 10-15 minutes, until fully melted and well mixed.
Once the queso dip is smooth and well mixed, taste it and adjust the seasonings if needed. Add more chili powder if you want it spicier.
Transfer the queso dip to a serving dish, and if desired, garnish with fresh cilantro, diced jalapenos, or additional diced tomatoes for added flavor and color.
Fresh cilantro, Jalapenos, Tomatoes
Serve the queso dip hot with tortilla chips or sliced veggies for dipping, and enjoy!

In a microwave-safe bowl combine the Velveeta cheese cubes, diced tomatoes with green chilies, milk, and chili powder.
16 oz Velveeta cheese, 10 oz Diced tomatoes with green chiles, ½ cup Milk, ½ teaspoon Chili powder
Microwave the mixture in 30-second intervals, stirring well after each interval, until the cheese is completely melted and the dip is smooth. This usually takes 2-3 minutes.
Once the queso dip is smooth and well mixed, taste it and adjust the seasonings if needed. Add more chili powder if you want it spicier.
Transfer the queso chip to a serving dish, and if desired, garnish with fresh cilantro, diced jalapenos, or additional diced tomatoes for added flavor and color.
Fresh cilantro, Jalapenos, Tomatoes
Serve the queso dip hot with tortilla chips or sliced veggies for dipping, and enjoy!

Letting this delicious dip rest overnight and heating it up again in the morning will only make it taste better as the flavors absorb.

No matter what cheese you're using, I highly recommend using a portion of Velveeta or white American cheese. This will ensure the best possible texture.

Avoid pre-shredded cheese. Cheese sold in shreds is often coated with anti-caking powder that can prevent it from melting smoothly, resulting in clumpy queso.

You can use heavy cream or half and half instead of whole milk for an even creamier result.

If you're not using any velveeta, you will want to mix in a roux of flour and butter to ensure that the dip is thick enough.