White Queso Dip is a delicious queso dip that is easy to make, is amazing for nachos and is delicious as a sauce for Mexican dishes.
White Queso Dip is made with Queso Blanco Velveeta (white american cheese works great too), canned tomatoes with green chilies, cream cheese, heavy whipping cream, green chilies, and some seasonings.
It can be heated in a slow cooker, or on your stove. It can be kept warm in a slow cooker for potlucks and game-day get togethers. It is super easy to make, and super yummy!
The recipe (see below) I have developed for this White Queso Dip uses Velveeta Queso Blanco cheese. It melts easily and has a great smooth flavor despite it being processed cheese.
You can use White American Cheese that is fresh from the deli counter at your grocery store. The recipe calls for 2 pounds of white American cheese. Watch it closely while it melts if you use fresh white American cheese.
The cost of Velveeta Queso Blanco may be the deciding factor for you in which cheese you use. At my grocery store, white american cheese from the deli counter is almost double the price per pound than a block of Velveeta. So if you want to save few bucks, use the Queso Blanco Velveeta. I love the flavor it gives the queso, even though it is processed. I love that I can make a yummy queso a bit cheaper!
This White Queso Dip is easy to adjust the heat/spice to what you prefer. If you are feeding a crowd I would make it as the recipe states. It is not super hot as written but has a little bit of spice. Then the people can add jalapeños to their own serving if the queso itself isn’t spicy enough!
The heat/spicy kick in this queso dip comes from the tomatoes with green chilies (you can choose your heat level on these), the green chilies and the seasonings. I use Rotel brand diced tomatoes with green chilies. Rotel has different variations of heat. I like the ” Original” Rotel. It has a bit more kick than their “Mild” but isn’t too hot.
You can add some bottled jalapeños to this dip to add some more heat. You can also add the bottled jalapeños to each individual serving.
I love to add some of the jalapeño juice from the jar to add some heat. Just add one tsp to start or a few splashes at a time until it gets to the perfect level of heat to your liking. Adding the juice is totally optional as the green chilies and seasonings add plenty of kick.
This is the brand of bottled jalapeños I use for my Easy Blender Salsa and use for loaded nachos. This is the kind I use for this queso blanco dip.
Heating White Queso Dip
I usually heat this queso dip on the stove and then transfer it to a slow cooker for serving a crowd.
You can also make/heat this queso dip in a slow cooker on high or low. Just watch it closely and stir often to mix the ingredients together as heats. Especially watch it closely and stir often if heating the queso on high.
I always forget about the queso if I heat it in the slow cooker. For this reason, I prefer to heat it on the stove where it heats faster and I can watch it the entire time and make sure it doesn’t burn or scorch.
If you heat it on the stove, you can transfer it to a slow cooker and it will stay warm on the “warm” setting or even low, depending on how your slow cooker heats.
Making Queso Banco (White Queso)
OPTIONAL STEP: I prefer my canned tomatoes and green chilies to be blended up so the queso isn’t as chunky. This is totally optional. If you want to dump in your canned tomatoes and canned green chilies straight from the can, ignore this step.
If you want to blend up the canned tomatoes and green chilies, just dump them in your blender or food processor with the juice and blend them until they are smooth and to your liking.
In a larger saucepan or skillet, over medium heat, add your Velveeta Cheese (or cubed white American cheese) and the blocks of cream cheese.
Next, add the heavy whipping cream. You can also use Heavy Cream or Half and half. Heavy Whipping cream has a higher fat content making it creamier and more flavorful.
Let the cheeses and cream melt together, stirring it often as it melts.
Once the cheeses and cream are melted together and smooth, add your blended tomatoes and green chilies. If you did not blend your tomatoes and green chilies just dump then in the cheese straight from the can with the juice. Stir them in the queso dip.
Next, add your seasonings.
Stir in the seasonings and make sure the queso blanco is heated through. Adjust the seasonings to your liking.
Want More Heat?
If you want more heat, you can add some bottled jalapeño juice (see above in the blog post). Start with adding 1 tsp of juice, or a splash and stir it in the queso. Add more until it hits the level of heat you like.
You can also add in bottled jalapeños (chopped up or whole) to add more heat. Or add them to each individual serving.
After the queso is heated, transfer it to a slow cooker to keep warm or serve straight from the saucepan. Pour it over tortilla chips for nachos, or use it as chip dip! It is also delicious as a garnish or sauce for Mexican dishes.
This White Queso can be stored in the fridge, in an airtight container, for up to a week. It is great reheated in the microwave or slow cooker.
Try my Fresh Queso made with fresh ingredients and real cheese, my Chili’s Copycat Queso (made with Velveeta) or my Avocado Salsa. Also try my Baked Taco Dip that is the perfect warm dip made with your favorite taco toppings!
If you liked this recipe please take the time to leave a comment and a star rating below! Also, don’t forget to follow me on Pinterest, Facebook and Instagram!
Here are some products I used to make this recipe!
“As an Amazon Associate I earn on qualifying purchases.”
Check out the latest posts from the Butcher’s Wife!
- Easy No Bake Peanut Butter Pie
- Pumpkin Lush Dessert
- Oven Baked Tacos
- Easy Taco Meat
- Pizza Stuffed Rolls
- Apple Spice Sheet Cake
White Queso Dip (Queso Blanco)
- 32 oz. block (or 2 lbs) Velveeta Queso Blanco Cheese *2 lbs of White American cheese works great too – dice it into cubes -see notes
- 2 blocks (8 oz. each) cream cheese *do not use light or low fat cream cheese
- 1 cup heavy whipping cream *half and half works great too
- 1 can (10 oz.) tomatoes with green chilies *I use rotel “Original)- see notes
- 1 (4 oz. can) diced green chilies *I prefer “Hot” – see notes
- 1 1/2 tsp cumin
- 1 tsp chili powder *or more to taste
Optional for more heat – see notes below
- 1 tsp bottled jalapeno juice (from bottled jalapenos) *or a splash – this will add more heat and is optional
- cut up or whole bottled jalapeños *for serving or added to the queso dip
- OPTIONAL STEP FOR SMOOTHER QUESO: In a blender add your canned tomatoes with chilies and canned green chilies (add both with their canned juice) and blend them until smooth or to your liking. (You can blend them completely smooth or leave them a little chunky).You do not have to do this. You can add them straight from the can if you like your queso chunky.
- In a large saucepan or skillet, over medium heat, add your cream cheese and white velveeta cheese. (If using White American cheese add it now). Then add your heavy whipping cream. Stir it as it melts. Keep stirring until it is melted and smooth.
- Next, add your blended up tomatoes and green chilies (if you blended them). Or just add the tomatoes and green chilies straight from the can with the juices. Stir them into the queso dip.
- Add the cumin and chili powder. Adjust the seasonings to your liking. If you want more heat and are adding chopped or whole jalapenos (or the jalapeño juice),add it now. Stir it together. Adjust the seasonings as needed.
- Serve and enjoy. You can also transfer this to a slow cooker so it will stay warm for serving. My slow cooker stays warm on the warm setting. Each slow cooker cooks and warms different, so the low setting can work great too. Stir occasionally if you are keeping it warm in a slow cooker.
Slow Cooker Instructions
- You can heat this and make it all in your slow cooker. Dump in all of the ingredients together at the same time and stir it occasionally as it heat and melts. You can heat/melt it on high or low. If you are heating it and melting it on high you need to watch it very closely and stir often. Once it is all melted then turn it down to the “warm setting” or keep it on low and stir occasionally.
Nutrition information is automatically calculated and should only be used as an approximation.