Mexican Restaurant Style White Queso Dip

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March 22, 2016
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May 4, 2016


  • 1.5 lbs good quality white American cheese, cut into 1 inch pieces
  • 1 ½ cups whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 1/2 Tablespoons canned diced green chiles
  • 2 Tablespoons jarred diced jalapenos


Add cheese cubes and milk into a saucepan and melt over low heat. Stir constantly with a wooden spoon to prevent the cheese from sticking, burning, or separating. When cheese is melted add garlic and onion powder, green chiles, and jalapenos. Heat through for a few minutes. Serve hot.

***I buy my cheese in the deli section and ask for one big block of whole milk white American cheese. You can also buy sliced White American the same!

***Sometimes I have to add more or less milk to get the right “queso” consistency. This recipe makes the thin, runny queso you find at Mexican restaurants.  If you want it thicker, add less milk.

***I serve my dip in the dip-sized crockpot and stir it often to prevent the cheese from getting a film.