Mexican Restaurant Style White Cheese (Queso) Dip

by Rachel

Are you hosting a party, a movie night, a trivia night? Maybe, you’re attending one of those? Whatever it is, the event probably calls for some delicious snacks. After reading this Mexican restaurant style white cheese dip recipe, you will know exactly what to make!  

This recipe is very easy to make. There is virtually only one step: cut up your ingredients, dump them in the slow cooker, and stir until the sauce has thickened. How does that sound? Don’t forget to bring something to dip into your queso!

How to make Mexican Restaurant Style White Cheese (Queso) Dip?

Turn on the lowest setting on your slow cooker.

Put the white cheese, milk, jalapeños, cumin, and chipotle powder in the slow cooker.

Heat and stir until the sauce thickens.

Can you make queso dip in a double boiler?  

Sure! If you want to make your queso dip in a double boiler, start by heating up the milk, chopped jalapeños, and spices first. Then, add in the cheese. Keep stirring so the cheese incorporates completely.  

What pepper can you use in queso dip?  

Most recipes call for jalapeños. These are easily accessible and not super spicy, so they are suitable for most people. However, once you get comfortable in the kitchen, you start to learn what flavors you like most. You can use any other spicy peppers in this recipe!  

What do you eat queso dip with?  

Traditionally people eat dip with chips. However, that’s very obvious and not at all original! If you want to spice things up, find other things to dip in your queso. For instance, potato wedges taste amazing with some cheesy sauce on them. Vegetables like carrots and celery are also fan favorites when it comes to dips.

Mexican Restaurant Style White Cheese (Queso) Dip

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 pound white American cheese, cubed
  • ½ cup milk, or as needed
  • 1 tablespoon butter or margarine
  • 2 (4 ounce) cans chopped green chilies
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • cayenne pepper to taste


Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.


Per Serving: 233 calories; protein 13g; carbohydrates 5.3g; fat 19.9g; cholesterol 55.1mg; sodium 1207mg.

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