I present a creamy, mildly spicy white queso dip made with just four simple ingredients. It takes only about ten minutes from start to finish and is perfect for dipping chips, pretzels, or veggies.
Why You’ll Love This Recipe
I love how quickly I can pull this together—it’s done in under ten minutes and only needs four ingredients. It’s smooth, cheesy, and comforting, yet has just a hint of spice that makes every bite satisfying. Also, I appreciate how easy it is to customize with mix-ins or toppings to suit whatever I have on hand or my mood.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I used:
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1 pound of white American cheese
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½ cup of milk
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4-ounce can of green chilies
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1 teaspoon of taco seasoning
directions
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I place the cheese and milk in a medium saucepan over medium-low heat and stir until the cheese melts completely.
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Once the milk begins to lightly simmer, I immediately reduce the heat to low and remove it from the stovetop.
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I stir in the green chilies and taco seasoning until everything is fully combined.
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I serve it warm—or keep it on low heat in a slow cooker if I’m entertaining and want to keep it creamy.
Servings and timing
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Serves about 10 people
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Cook time: approximately 10 minutes
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Total time: 10 minutes
Variations
I sometimes switch it up by using cubed block cheese instead of sliced—or blending in other cheeses like pepper jack, Monterey Jack, or mozzarella for extra flavor and texture. If I want something heartier, I might add cooked ground beef. To brighten it up, I’ll stir in black or pinto beans, or top with pico de gallo, tomatoes, green onions, jalapeños, or cilantro.
storage/reheating
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In the fridge: I store leftovers in an airtight container for up to 3 to 4 days.
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To reheat: I add a splash of milk and heat in short bursts in the microwave (15–30 seconds), stirring in between, until it’s smooth and warm again.
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Freezing: I avoid freezing this dip—it changes the consistency and gets watery.
FAQs
What does “queso” mean?
I learned that “queso” means cheese in Spanish. This dip resembles the queso blanco you find in Mexican restaurants—it’s basically a white cheese dip.
Will this dip stay creamy as it cools?
I find it starts to firm up as it cools, so I like to keep it warm—say, in a crockpot on low—if I’m serving it over a period of time.
How long will leftovers last in the fridge?
I store any extras in a sealed container for about 3 to 4 days—it keeps well and reheats nicely.
What if the dip is too thin or too thick?
If I notice it’s too thin, I whisk in a tablespoon of cornstarch to thicken it. If it’s too thick, I just stir in a bit of chicken broth to reach the right consistency.
Can I double or triple the recipe?
Absolutely—I’ve doubled it for parties, and it scales up perfectly. Just adjust the ingredient amounts accordingly.
Conclusion
I absolutely love this white queso dip—it’s quick, cheesy, comforting, and endlessly adaptable. Whether I’m hosting game day or a casual gathering, it’s always a hit. With just four ingredients and ten minutes, I’ve got something irresistible that everyone loves. Feel free to experiment with mix-ins and toppings—I know I’ll be making this again and again.
Print
White Queso Dip
- Prep Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A creamy, mildly spicy white queso dip made with just four ingredients—perfect for dipping chips, pretzels, or veggies in under 10 minutes.
Ingredients
- 1 pound white American cheese
- 1/2 cup milk
- 1 (4-ounce) can green chilies
- 1 teaspoon taco seasoning
Instructions
- Place the cheese and milk in a medium saucepan over medium-low heat and stir until the cheese melts completely.
- Once the milk begins to lightly simmer, immediately reduce the heat to low and remove from the stovetop.
- Stir in the green chilies and taco seasoning until fully combined.
- Serve warm, or keep on low heat in a slow cooker if entertaining.
Notes
- Switch up the cheese with pepper jack, Monterey Jack, or mozzarella for extra flavor.
- Add cooked ground beef for a heartier dip.
- Mix in beans or top with pico de gallo, tomatoes, jalapeños, or cilantro for freshness.
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheat with a splash of milk in the microwave in short bursts.
- Not recommended for freezing, as the texture changes.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 160
- Sugar: 1g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 35mg
