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.
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.
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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.