I blended pepper jack, white American, and cream cheese for my Homemade White Queso Dip to create a three-cheese sauce that behaves unlike any queso you know, so read on to find out why.

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I never thought I’d get obsessed with a cheese dip, but here we are. This Easy White Queso Dip somehow walks the line between simple and dangerously addictive, with pepper jack cheese for a kick and cream cheese to keep it silky.

It makes chips disappear fast, and if you like a Spicy Cheese Dip, this one will sneak up on you. I kept it real, no froufrou nonsense, just big flavor that hides clever little tricks.

Try it once and you’ll be scheming excuses to make it again.

Ingredients

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Pepper jack brings heat and melty texture, good protein but lots of fat
White American gives super smooth stretch its high in fat and added sodium
Cream cheese makes it creamy and rich it adds calories and little protein
Half and half thins or thickens adds creaminess adds calcium and carbs
Green chiles bring mild tang and fiber jalapeño gives more heat
Cumin warms flavor little nutritional punch mostly used for savory depth
Butter and flour make a light roux that helps thicken and bind the dip
Garlic and onion powders add savory depth not many calories but big flavor

Ingredient Quantities

8 ounces pepper jack cheese, shredded (about 2 cups)

8 ounces white American cheese, chopped or torn (about 2 cups)

4 ounces cream cheese, softened

1 cup half and half (or whole milk if you want it thinner)

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin (optional)

1/2 to 3/4 teaspoon kosher salt, to taste

1/4 teaspoon ground black pepper

1/2 cup canned diced green chiles, drained (about 4 ounces) or 1 small jalapeño finely chopped for more heat

Fresh cilantro, chopped for garnish (optional)

How to Make this

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1. Prep everything first: shred the 8 oz pepper jack if needed, chop or tear the 8 oz white American into small pieces, soften the 4 oz cream cheese, drain the 1/2 cup canned diced green chiles (or finely chop 1 small jalapeño), and measure the 1 cup half and half (or whole milk if you prefer it thinner).

2. In a medium saucepan melt 1 tablespoon unsalted butter over medium-low heat, then sprinkle in 1 tablespoon all-purpose flour and whisk constantly about 1 minute until it smells toasty and forms a smooth roux.

3. Gradually whisk in the warmish half and half (about 1 cup), pour slowly so no lumps form, then bring to a gentle simmer while whisking until the mixture thickens slightly.

4. Turn the heat to low and add the softened cream cheese in chunks, stirring until it melts completely and the sauce is smooth.

5. Add the shredded pepper jack and the chopped white American in small handfuls, stirring and letting each batch melt before adding more. Keep the heat low so the cheese melts creamy and doesnt get grainy.

6. Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin if using, 1/2 to 3/4 teaspoon kosher salt to taste, and 1/4 teaspoon ground black pepper; taste and adjust seasoning.

7. Fold in the drained diced green chiles or the chopped jalapeño and heat just until they warm through, do not boil. If the queso is too thick add a splash more half and half or whole milk until you get the consistency you like.

8. Transfer to a serving bowl, sprinkle with chopped fresh cilantro if you want, and serve warm with tortilla chips or use to top nachos, baked potatoes, or fries. If reheating later warm gently over low heat and stir in a little milk to loosen it up.

Equipment Needed

1. Medium saucepan (about 2 to 3 quarts) for the roux and cheese sauce
2. Whisk (silicone or metal) to keep the sauce smooth and lump free
3. Rubber spatula or wooden spoon to stir and scrape the pan, plus a heatproof spoon for serving
4. Measuring cups and spoons for the half and half, butter, flour and seasonings
5. Box grater (if your pepper jack isnt pre-shredded) or a bowl to hold shredded cheese
6. Cutting board and small sharp knife to chop the white American and jalapeño
7. Small fine mesh strainer or colander to drain the canned green chiles (or a can opener and spoon)
8. Serving bowl for the queso and a small bowl for chopped cilantro if you want garnish

FAQ

Q: Can I make this queso ahead of time? A: Yes, you can. Make it, cool to room temp, then store in an airtight container in the fridge for up to 3 to 4 days. Reheat slowly on low heat, stirring, and add a splash of half and half if it’s too thick. Microwave works too but heat in short bursts and stir between them.

Q: How do I keep the queso smooth and not grainy? A: Use low heat, add the shredded cheeses a little at a time and stir until each addition melts. Avoid pre-shredded cheese if possible since the anti caking stuff can make it grainy. The little roux of butter and flour plus the cream cheese helps stabilize it, so don’t overcook once everything is combined.

Q: Can I change the heat level or type of chiles? A: Totally. Swap the canned green chiles for a small finely chopped jalapeño for more heat and texture, or use milder diced poblano for less heat. You can also swap some or all pepper jack for Monterey jack if you want it milder.

Q: Is it ok to freeze leftover queso? A: Not ideal. You can freeze it but the texture often gets grainy after thawing. If you do freeze, use within a month, thaw overnight in the fridge and reheat slowly with extra half and half while stirring to help re-emulsify.

Q: What are the best ways to serve and keep it warm for a party? A: Serve with tortilla chips, cut veggies, soft pretzel bites or warm tortillas. To keep warm, use a small slow cooker on low or a fondue pot and stir every 15 minutes. If it thickens, whisk in a little warm half and half to loosen it up.

Q: Can I swap cheeses or make a dairy free version? A: You can swap pepper jack for other melty whites like Monterey jack or mild white cheddar but keep some American cheese or a similar melting cheese for smoothness. For dairy free, try a cashew cream base plus a vegan melting cheese and a bit of tapioca starch for stretch, but texture and flavor will be noticeably different.

Homemade White Queso Dip Recipe (Queso Blanco) Substitutions and Variations

Pepper jack cheese: swap with Monterey Jack and add a few diced jalapeños or 1/8 teaspoon cayenne for heat, it melts the same and still has bite.
White American cheese: use Velveeta for ultra silky melt or mild white cheddar plus a splash of milk if you want a more real cheese flavor.
Half and half: use whole milk for a thinner queso, or heavy cream if you want it richer and thicker.
Butter + flour (roux): skip the roux and stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water, or just melt the American cheese slowly with the milk until smooth.

Pro Tips

– Keep everything warm and take your time with the heat. If the dairy and milk are cold they’ll seize the sauce or make it grainy, so warm the half and half a bit before adding and keep the pan on very low once you start melting the cheese. Patience here = creamy queso, for real.

– If it starts to go grainy don’t panic. Take it off the heat and whisk in a small splash of warm milk or a teaspoon of cornstarch mixed with cold water, then return to low heat. An immersion blender for 10 seconds will fix lumps too, just don’t overblend into foam.

– Taste and adjust slowly. Salt, acid and heat shape the whole thing, so add salt in small increments and brighten with a squeeze of lime or a few drops of vinegar if it tastes flat. Want more kick use a bit of pickled jalapeño juice or a dash of hot sauce instead of raw chiles.

– For serving and leftovers: keep queso warm and covered in a small slow cooker or thermal bowl so it stays smooth. When reheating, go gentle on low heat or microwave in short bursts, stirring between each; thin with warm milk a little at a time rather than boiling it down.

Homemade White Queso Dip Recipe (Queso Blanco)

Recipe by Bob Jones

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I blended pepper jack, white American, and cream cheese for my Homemade White Queso Dip to create a three-cheese sauce that behaves unlike any queso you know, so read on to find out why.

Servings

servings

Calories

316

kcal

Equipment: 1. Medium saucepan (about 2 to 3 quarts) for the roux and cheese sauce
2. Whisk (silicone or metal) to keep the sauce smooth and lump free
3. Rubber spatula or wooden spoon to stir and scrape the pan, plus a heatproof spoon for serving
4. Measuring cups and spoons for the half and half, butter, flour and seasonings
5. Box grater (if your pepper jack isnt pre-shredded) or a bowl to hold shredded cheese
6. Cutting board and small sharp knife to chop the white American and jalapeño
7. Small fine mesh strainer or colander to drain the canned green chiles (or a can opener and spoon)
8. Serving bowl for the queso and a small bowl for chopped cilantro if you want garnish

Ingredients

8 ounces pepper jack cheese, shredded (about 2 cups)
8 ounces white American cheese, chopped or torn (about 2 cups)
4 ounces cream cheese, softened
1 cup half and half (or whole milk if you want it thinner)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin (optional)
1/2 to 3/4 teaspoon kosher salt, to taste
1/4 teaspoon ground black pepper
1/2 cup canned diced green chiles, drained (about 4 ounces) or 1 small jalapeño finely chopped for more heat
Fresh cilantro, chopped for garnish (optional)

Directions

Prep everything first: shred the 8 oz pepper jack if needed, chop or tear the 8 oz white American into small pieces, soften the 4 oz cream cheese, drain the 1/2 cup canned diced green chiles (or finely chop 1 small jalapeño), and measure the 1 cup half and half (or whole milk if you prefer it thinner).
In a medium saucepan melt 1 tablespoon unsalted butter over medium-low heat, then sprinkle in 1 tablespoon all-purpose flour and whisk constantly about 1 minute until it smells toasty and forms a smooth roux.
Gradually whisk in the warmish half and half (about 1 cup), pour slowly so no lumps form, then bring to a gentle simmer while whisking until the mixture thickens slightly.
Turn the heat to low and add the softened cream cheese in chunks, stirring until it melts completely and the sauce is smooth.
Add the shredded pepper jack and the chopped white American in small handfuls, stirring and letting each batch melt before adding more. Keep the heat low so the cheese melts creamy and doesnt get grainy.
Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin if using, 1/2 to 3/4 teaspoon kosher salt to taste, and 1/4 teaspoon ground black pepper; taste and adjust seasoning.
Fold in the drained diced green chiles or the chopped jalapeño and heat just until they warm through, do not boil. If the queso is too thick add a splash more half and half or whole milk until you get the consistency you like.
Transfer to a serving bowl, sprinkle with chopped fresh cilantro if you want, and serve warm with tortilla chips or use to top nachos, baked potatoes, or fries. If reheating later warm gently over low heat and stir in a little milk to loosen it up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.