This Queso recipe is rich, creamy, and delicious and made with only four ingredients! Make this homemade queso on the stovetop, slow cooker, or microwave for the best Mexican cheese dip ever!
If you enjoy Mexican food, many of the appetizers or sides, like chips and salsa and guacamole, are always a favorite part! But white queso cheese dip is at the top of the list! This family favorite recipe is great with Mexican dishes and as a snack with chips. It’s simple to make and absolutely delicious!
I spent some time developing this recipe to get it to our tastes and to make it easy to prepare with a few simple methods. It’s made with a delicious blend of real melting cheeses. Easy as it can be, my recipe includes just enough “spice” with the pepper jack or jalapeño cheddar combined with the white cheddar and white queso cheese. Yum!
My family likes it better than the one from our favorite Mexican restaurant! And I love knowing that this fresh, homemade queso is so easy to make any time with just a few ingredients and a few different ways too. It is even easy to make ahead and keep warm in the slow cooker for serving when entertaining!
Table of Contents
How to Make Queso {3 Easy Ways!}
Homemade queso cheese dip is perfect for serving for everything from an easy weeknight supper to casual entertaining on the weekends. It just doesn’t get any easier than this recipe with the various ways to make it.
As I mentioned, there are three easy ways to make this favorite recipe – the Stovetop, Slow Cooker, and Microwave.
I make this sometimes on the stovetop while I’m preparing other dishes, but most often, especially when I want to make it a bit ahead of time, I love using my slow cooker! My son and his friends can make it in the microwave in just a few minutes when they want a scrumptious snack. It’s simple to make in any of the ways I’ve shared here with you.
Ingredients
To make this queso, you need the following:
- jalapeno cheddar cheese or pepper jack cheese – I find that it’s best to grate this yourself for the best results. Either of these types of cheese adds just enough “spice”, or flavor, to the white, melty cheese dip.
- white American cheese – This will most likely be found in slices, so it’s easy to stack the slices and cut them into smaller pieces. Melts easily for creamy queso.
- white queso blanco – Usually comes in a block, so grate it prior to making the recipe. It mixes well with the other cheeses for a delicious white, creamy cheese dip.
- whole milk or half and half – makes the queso a perfect consistency for dipping or eating atop favorite Mexican dishes.
If you need help finding any of these cheeses, ask your deli or dairy departments at the grocery store.
Step-by-Step Instructions
Stovetop Queso (Double Boiler Method)
- Add the grated cheeses and 1/2 of the half and half or milk to the double boiler over low heat.
- Stir as the cheese melts, and add more of the half and half or milk until the mixture reaches the desired consistency.
- The cheese sauce should be thin but still thick enough to coat a chip when dipped.
- You can either serve it immediately or pour it into a small slow cooker on the warm setting to serve so that it stays hot.
Slow Cooker Queso
- Add all of the grated cheese and the half-and-half or the whole milk.
- Stir to combine and turn the slow cooker to Low setting.
- Heat for 30 minutes to 1 hour.
- Turn the slow cooker to the Warm setting to keep it hot for serving.
Microwave Queso
When you are in a big hurry for queso or want the absolute easiest way to make it, it is ready in 5 minutes in the microwave. I’ve made it this way many times, and my son uses this method a lot.
- Add the cheeses and the half and half or milk into a large microwaveable bowl.
- Microwave for 3 minutes at 80% power, stopping and stirring after each minute. Remove from the microwave and stir vigorously to combine.
- If needed, continue microwaving for an additional 1 – 2 minutes or until the cheese is melted thoroughly and all of the ingredients are well blended.
- You can serve it immediately or pour it into a small slow cooker on the warm setting to keep it warm for serving. Delicious!
Storage Tips
To store. Place cooled queso in an airtight container in the refrigerator for up to 3 days.
To reheat. Put the queso in a microwave-safe container and reheat 30 seconds at a time, stirring each time.
What to Eat with Queso Dip
I enjoy adding queso and tortilla chips to these menu favorites:
Steak Fajitas or Chicken Fajitas
More Dip Recipes
Here’s my Perfect Queso Recipe. I think you’ll love it as much as we do!
Perfect Queso Recipe
Ingredients
- 1/2 cup pepper jack cheese
- 1 cup grated white American cheese
- 1/2 cup grated white queso cheese
- 1/2 cup half and half or whole milk
Instructions
Stovetop Queso:
- Add cheeses and half of the half and half or milk to the double boiler over low heat. Stir as the cheese melts and add more of the half and half or milk until the mixture reaches the desired consistency. The cheese sauce should be thin, but still thick enough to coat a chip when dipped. Serve immediately or pour into a small slow cooker on the warm setting to serve.
Microwave Queso:
- Add cheeses and the half and half or milk into large microwaveable bowl. Microwave for 3 minutes at 80% power, stopping and stirring after each minute. Remove from the microwave and stir vigorously to combine.
- If needed, continue microwaving an additional 1 – 2 minutes, or until cheese is melted thoroughly and ingredients are well blended. Serve immediately or pour into a small slow cooker on the warm setting to serve.
Slow Cooker Queso:
- Add cheeses and half and half or milk to the slow cooker. Stir to combine and set on low setting for at least 30 minutes. Then, stir when the cheeses have melted and lower to the warm setting to keep warm while serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I am going to try you self-rising flour recipe. I need 1/2 cup of self-rising flour for a recipe I have and all I can find in the store is a 5# bag, which I would never use that much!
It’s really easy to make when you just need a small amount, Victoria. Glad this could help.