Mexican White Cheese Dip (Queso)
This Mexican White Cheese Dip, inspired by Chipotle’s queso, is one of my favorite things to make.
It’s creamy, cheesy, and has a little bit of spice that makes it so satisfying. I like using roasted peppers, garlic, tomatoes, and a mix of cheeses to get the perfect texture and flavor.
I used to think making queso from scratch sounded like a lot, but it’s really simple. You roast the peppers, melt the cheese, and stir it all together. It only takes about 20 minutes, and it’s so much better than anything store-bought.
I love it with tortilla chips, but I’ve also spooned it over nachos, tacos, and even baked potatoes. It’s one of those things that works with just about everything.
Why You’ll Love It
- It’s made with real cheese and fresh ingredients, so it tastes better than anything store-bought.
- The roasted peppers give it a smoky kick without being too spicy (you can also adjust)
- It’s creamy and smooth, making it perfect for dipping or drizzling.
The First Time I Made This
I’ll be honest—when I first made queso from scratch, I thought it would take forever or require a lot of tricky steps.
A friend of mine, who is completely obsessed with Chipotle’s queso, kept talking about how much she wanted to eat it at home. So, I decided to give it a try and make my own version.
After trying it once, I realized how simple it actually is. Roasting the peppers adds so much depth to the dip, and melting the cheese with cream makes it silky and smooth.
My friends went through the entire bowl in one sitting, and now it’s the dip I always make for taco night or when we have friends over.
Equipment You'll Need:
- Medium saucepan
- Wooden spoon or silicone spatula (for stirring)
- Small bowl (to mix cornstarch slurry)
- Measuring cups and spoons
- Sharp knife and cutting board
- Grater (for shredding cheese)
- Serving bowl or cast-iron skillet (for serving)
Ingredients (with Substitutions)
- Monterey Jack Cheese: Melts smoothly. Use mozzarella as a backup.
- White Cheddar Cheese: Adds a sharp flavor. Swap with extra Monterey Jack for a milder option.
- Serrano and Poblano Peppers: Use about ¼ of each pepper, finely minced. Jalapeños can work too.
- Chipotle Pepper: Use ¼ of a rehydrated dried chipotle pepper or ¼ of a canned chipotle pepper in adobo sauce, finely minced.
- Garlic: Fresh, minced.
- Yellow Onion: Use ¼ of an onion, finely diced. White onion is also great.
- Heavy Cream: For a creamy, smooth base. Whole milk works for a lighter version.
- Cornstarch: Thickens the dip without clumping.
- Tomatoes: About ¼ cup diced fresh tomatoes or canned tomatoes.
- Cultured Cream (or Sour Cream): Adds tang and creaminess.
- Cumin and Coriander: A small pinch of each for warm, subtle flavor.
- Salt: To taste.
Top Tip
Choose Your Chipotle: If you’re using dried chipotle peppers, soak them in hot water until soft, then mince finely.
For a shortcut, use canned chipotle peppers in adobo sauce—just ¼ of a pepper will add plenty of smoky flavor!
Instructions:
Start Here: Prep the Ingredients
- Shred your cheeses and set them aside.
- Finely mince ¼ serrano pepper, ¼ poblano pepper, and ¼ chipotle pepper (rehydrated or canned).
- Dice ¼ yellow onion and mince 2 garlic cloves.
Step 2: Sauté the Onion and Peppers
- Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
- Stir in the serrano, poblano, and chipotle peppers. Cook for 2-3 minutes until tender.
- Add the garlic, a pinch of cumin, and a pinch of coriander. Stir constantly for about 30 seconds to keep the garlic from burning.
Step 3: Make the Cornstarch Mixture
- In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
Step 4: Melt the Cheese
- Turn the heat to low and pour in 1 cup of heavy cream. Stir in the cornstarch mixture to help thicken the cream.
- Gradually add the shredded cheeses, one handful at a time, stirring until melted and smooth.
Step 5: Add Tomatoes and Cream
- Stir in ¼ cup diced tomatoes and ¼ cup cultured cream (or sour cream). Mix until smooth and creamy. Taste and add salt if needed.
Step 6: Serve Warm
- Pour the dip into a bowl or warm cast-iron skillet. Serve immediately with tortilla chips, fresh veggies, or warm tortillas.
Tips
- Roast the peppers until the skins are slightly charred—it gives the dip a deeper, richer taste.
- Shred your cheese at home instead of using pre-shredded. Pre-shredded cheese can make the dip grainy because of added starches.
- Add the cream slowly to control the consistency. It’s easy to make it thinner or thicker depending on how you like it.
What to Serve With This
This queso dip goes perfectly with so many dishes. It’s amazing with a big plate of birria nachos, loaded cheesy beef nachos, or this cheesy taco dip.
For a quick snack or appetizer, mini quesadillas are a great choice—they’re even better when dipped straight into the queso.
Skillet carnitas fajitas are perrfect with queso, or try these mini chicken taquitos with cheese.
If you’re in the mood for a hearty meal, try adding a spoonful to a Chipotle-inspired rice bowl or a loaded chicken fajita burrito bowl. The queso adds a creamy and cheesy touch to these dishes, making them even more delish.
FAQs
Can I use a different type of cheese?
Yes, you can! Monterey Jack and white cheddar work really well, but you can swap in Pepper Jack for more spice
How do I make it spicier?
If you like heat, you can add diced jalapeños, a pinch of cayenne, or a splash of hot sauce. Using spicier roasted peppers is another way to kick it up a notch.
Can I make it ahead of time?
You can! Make the dip the day before and store it in the fridge. When you’re ready to serve, warm it up slowly on the stove, stirring often. If it’s too thick, add a splash of milk or cream.
What if the dip turns out too thick?
Don’t worry. Just stir in a little warm milk or cream, one spoonful at a time, until it’s the way you like it.
Is this dip vegetarian?
Yes, it is, as long as the cheese you use doesn’t contain animal rennet. You can check the cheese labels if you’re unsure.
How long do leftovers last?
Leftovers keep for about 3 days in the fridge. Reheat them gently on the stove or in the microwave, stirring often to keep it creamy.
Have you tried this queso dip yet? I’d really love to know how it turned out for you. Did you make it as a dip or try it with something new? Share your thoughts in the comments—I always look forward to reading them and learning how you enjoy these recipes!
Mexican White Cheese Dip
Ingredients
Equipment
Method
- Shred 1 cup Monterey Jack and 1 cup white cheddar cheese. Mince ¼ serrano pepper, ¼ poblano pepper, and ¼ chipotle pepper (rehydrated or canned). Dice ¼ yellow onion and mince 2 garlic cloves.
- Heat 1 tbsp oil in a medium saucepan over medium heat. Add the onion and cook for 4-5 minutes until soft. Stir in the peppers and cook for 2-3 minutes. Add garlic, cumin, and coriander, and cook for 30 seconds.
- Mix 1 tbsp cornstarch with 2 tbsp cold water in a small bowl to make a slurry.
- Lower the heat. Pour in 1 cup heavy cream and stir in the cornstarch slurry. Gradually add shredded cheeses, stirring until melted and smooth.
- Stir in ¼ cup diced tomatoes and ¼ cup cultured cream (or sour cream). Taste and season with salt.
- Serve warm with tortilla chips, veggies, or tortillas.
