White Queso Dip
This White Queso Dip is a creamy, homemade cheese dip made with real cheese, warm spices, and a smooth milk-based sauce for consistent, creamy texture. It's an easy stovetop recipe that comes together quickly and works well for parties, game day, or casual gatherings.
This post may contain affiliate links which won't change your price but will share some commission.
A Quick Look at the Recipe
✅ Recipe Name: White Queso Dip
🕒 Ready In: About 25 minutes
👪 Serves: 4-6 servings
🍽 Calories: 300 per serving (estimate)
🥣 Main Ingredients: White cheddar cheese, pepper jack cheese, milk, flour, poblano pepper, red onion, garlic, diced green chiles
📖 Dietary Info: Vegetarian; gluten-free option
👌 Difficulty: Easy - simple stovetop cooking with basic ingredients
SUMMARIZE & SAVE THIS CONTENT ON
Unlike many white queso dip recipes that rely on processed cheese, this version uses white cheddar and pepper jack melted into a lightly thickened sauce for richer flavor and better reheating. Sautéed onion, poblano pepper, garlic, and green chiles add depth without overwhelming heat.
If you love simple, shareable appetizers like queso dip, try our Loaded Cheese Fries, Bacon Jalapeno Poppers, Baked Buffalo Chicken Wings, or Guacamole Bites.
Jump to:
Why You'll Love this White Queso Dip:
Made with real cheese: This white queso dip uses white cheddar and pepper jack for richer flavor instead of relying on processed cheese.
Smooth, creamy texture: A simple milk-based sauce helps the cheese melt evenly for a queso that stays scoopable.
Balanced heat: Poblano pepper and green chiles add mild warmth without overpowering the dip.
Great for parties: This white queso dip comes together quickly on the stovetop and is easy to keep warm for serving.
Reheats well: The sauce stays creamy when reheated, making it ideal for leftovers or make-ahead prep.
Key Ingredients:
- White cheddar cheese: Provides a rich, sharp base flavor while still melting smoothly when added gradually to the sauce.
- Pepper jack cheese: Adds creaminess and a mild kick of heat that balances the cheddar without overpowering the dip.
- Milk: Creates the smooth, pourable base for the queso and helps control the final consistency.
- Flour: Used to lightly thicken the sauce so the cheese melts evenly and the dip stays creamy instead of separating.
- Poblano pepper: Adds subtle warmth and depth without making the queso overly spicy.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it milder: Skip the poblano pepper and use only diced green chiles for a softer, more subtle heat.
- Turn up the heat: Add diced jalapeños or a pinch of cayenne for a spicier white queso dip.
- Swap the cheese: Monterey Jack can be used in place of pepper jack for a milder flavor, or mixed with white cheddar for a smoother melt.
- Adjust the consistency: For a thinner dip, add a splash of milk; for a thicker queso, let it simmer gently for another minute.
- Add-ins: Stir in cooked chorizo, ground beef, or black beans just before serving for a heartier dip.
- Make it gluten-free: Swap the flour for a 1:1 gluten-free flour or use cornstarch to thicken the sauce instead.
How to Make White Queso Dip:
- Step 1: Heat the olive oil in a medium saucepan. Add the diced red onion and poblano pepper and cook until softened. Stir in the minced garlic.
- Step 2: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, until evenly coated.
- Step 3: Slowly pour in the milk, stirring continuously until smooth. Add the diced green chiles, chili powder, cumin, salt, garlic powder, and pepper. Bring the mixture to a gentle simmer and cook until slightly thickened.
- Step 4: Reduce the heat to low. Add the white cheddar and pepper jack cheese a handful at a time, stirring after each addition until fully melted and smooth. Once all the cheese is melted and the queso is creamy, remove from heat and serve.
Recipe Notes & Tips:
- Use low to medium heat: High heat can cause the cheese to separate or turn grainy, so keep the temperature gentle once the milk is added.
- Add cheese gradually: Stir in the cheese a little at a time to help it melt smoothly into the sauce.
- Stir constantly while thickening: This prevents lumps and helps the sauce stay silky.
- Adjust consistency as needed: If the queso thickens too much, add a splash of milk and stir until smooth.
- Serve warm: White queso dip thickens as it cools, so it's best enjoyed right after cooking or kept warm over low heat.
- Serving Suggestions: We love serving this queso next to Mexican Street Corn Dip, Guacamole and Taco Dip at parties and gatherings.
How to Store:
Refrigerator: Store leftover white queso dip in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat gently on the stovetop or in the microwave, stirring frequently and adding a splash of milk to restore a smooth, creamy texture.
Freezing: Freezing is not recommended, as the cheese sauce can separate and become grainy once thawed.
White Queso Dip FAQs:
White queso dip can turn grainy if the heat is too high or if the cheese is added too quickly. Keeping the heat low and stirring the cheese in gradually helps it melt smoothly into the sauce.
Keep the queso warm over low heat and stir occasionally. If it thickens too much, add a small splash of milk and stir until smooth again.
Yes, this white queso dip is made without Velveeta and uses white cheddar and pepper jack instead. A lightly thickened milk base helps the cheese melt evenly and creates a creamy texture.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
White Queso Dip
Ingredients
- 1 tablespoon olive oil
- 1 cup red onion, diced
- 1 poblano pepper, diced
- 3 garlic cloves, minced
- ¼ cup flour
- 1 ½ cups milk
- 1 can diced green chilis
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 cups white cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the diced red onion and poblano pepper and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly.
- Slowly pour in the milk, stirring continuously until smooth. Add the diced green chiles, chili powder, cumin, salt, garlic powder, and pepper. Bring the mixture to a gentle simmer and cook until slightly thickened, about 3-5 minutes.
- Reduce the heat to low. Add the white cheddar and pepper jack cheese a handful at a time, stirring after each addition until fully melted and smooth.
- Once all the cheese is melted and the queso is creamy, remove from heat. Serve warm with tortilla chips or your favorite dippers.
Video
Nutrition
Notes
- Use low to medium heat: High heat can cause the cheese to separate or turn grainy, so keep the temperature gentle once the milk is added.
- Add cheese gradually: Stir in the cheese a little at a time to help it melt smoothly into the sauce.
- Stir constantly while thickening: This prevents lumps and helps the sauce stay silky.
- Adjust consistency as needed: If the queso thickens too much, add a splash of milk and stir until smooth.
- Serve warm: White queso dip thickens as it cools, so it's best enjoyed right after cooking or kept warm over low heat.
- Serving Suggestions: We love serving this queso next to Mexican Street Corn Dip, Guacamole and Taco Dip at parties and gatherings.
This is delicious and so easy to make. Leave the seeds in if you want to kick up the heat.