Learn how to make White Queso Dip in just 15 minutes for an easy appetizer idea with just a few simple ingredients!

Serve this with alongside some guacamole and homemade salsa and check out my recipe for Nacho Cheese Sauce next!

A hand dipping a tortilla chip into a skillet of White Queso Dip topped with Pico De Gallo and Cilantro

Quick, easy, and fool proof. That is the best way describe this White Queso Dip recipe.

I’ve tried getting fancy with this dip, but sometimes I prefer to keep things simple. No need to mess with a roux or with a slurry this time. American cheese is perfectly thick and creamy on it’s own.

This is the perfect dip to make on the spot when you have guests over, because it takes no more than 15 minutes to make. And it comes out perfect every time. 

It’s also easy to customize and make it your own. More on that below.

How to Make White Queso Dip

See recipe card below this post for ingredient quantities and full instructions.

  • Sauté diced jalapeno, red bell pepper, and onions in 1 Tbsp. butter over medium heat until softened. Remove and set aside.
  • Add half and half to the same skillet or over a double boiler and gradually add the cheese. Stir until melted and smooth. 
  • Stir in Sautéed vegetables and remove from heat. Garnish with Pico De Gallo and Cilantro. Serve!

A cast iron skillet with sautéed onions and peppers with half and half and cheese being added for White Queso Dip. A cast iron skillet with melted White Queso Dip before and after adding Pico De Gallo and Cilantro on top.

Pro Tips

  • If possible, heat this over a double boiler (which you can easily make yourself at home). It’s the best way to achieve a consistently even temperature for smooth and creamy results. 
  • For even faster dip, skip the sautéed vegetables and stir in about 1/3 cup of drained Rotel Diced Tomatoes with Green chilis prior to serving.
  • Heavy cream can be used instead of half and half. I don’t recommend milk as it’s not quite thick enough.

What to Add to Queso Dip

  • Meats: 1/2 lb. Ground sausage, ground beef, or a mixture of both can be added to this dip. Cook and crumble it first, then set it aside and mix it in at the end. 
  • Red Onions, Black Beans, and diced tomatoes are other great additions. Quantities added can be based on your preference.
  • For a dip recipe that’s loaded with beef, beer, beans, and more, try my Velveeta Queso Dip!

Reheating

  • This dip reheats best in a skillet over medium-low heat. Add splashes of milk as needed to restore the consistency back to dip form.
  • It can also be microwaved in 30 second increments. Stir in between and add milk as needed to loosen the consistency.

Storage

Store in an airtight container and refrigerate for up to 5 days.

Tools For This Recipe

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A hand dipping a tortilla chip into White Queso Dip garnished with Pico De Gallo and cilantro.

White Queso Dip (Quick & Easy!)

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
5 from 4 ratings
Servings: 6 people
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Learn how to make White Queso Dip in just 15 minutes for an easy appetizer idea with just a few simple ingredients!

Ingredients

  • 1 jalapeno, seeded and finely diced
  • 2 Tablespoons yellow onion, finely diced
  • 1 Tablespoons red pepper, finely diced
  • 1 Tablespoon butter, I use salted
  • 1 cup half and half
  • 1 lb. American cheese, high quality-see notes

Garnishes

  • ¼ cup Pico De Gallo
  • ¼ cup Cilantro, roughly chopped

Instructions

  • Note: Heating this over a double boiler (which you can easily make yourself at home) is the best way to achieve a consistently even temperature for super smooth results. You can then transfer it to a cast iron skillet, serving bowl, or mini warmer prior to serving. (Affiliate links to double boiler and mini warmer in Notes section below.)
  • Sauté the peppers and onions in 1 Tbsp. butter over medium heat until softened, about 5 minutes. Remove and set aside.
  • Add the half and half to a skillet or double boiler over medium heat. Gradually add the American cheese, (feel free to cut them into smaller squares for easier melting). Stir the cheese as it melts.
  • Once melted and smooth, stir in the sautéed vegetables. Remove from heat. Garnish with Pico De Gallo and cilantro and serve immediately.

Notes

This double boiler is perfect for making this dip as it provides consistently even heat for melting without burning or cooking too quickly. This mini warmer is great for serving it.
I recommend using a high quality brand of American cheese. Boar’s Head is great in this dip. You can use sliced cheese or ask the deli for a pound that you can cut into cubes at home.
For even faster dip, skip the sautéed vegetables and stir in about 1/3 cup of drained Rotel Diced Tomatoes with Green chilis prior to serving.
This dip is great alongside some guacamole and homemade salsa.

Nutrition

Calories: 357kcal, Carbohydrates: 6g, Protein: 15g, Fat: 31g, Saturated Fat: 18g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 1363mg, Potassium: 170mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1079IU, Vitamin C: 6mg, Calcium: 835mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Appetizer
Cuisine: American
Author: Stephanie