This white queso dip went viral. It’s the best homemade restaurant style cheese sauce that is so easy to make with only 2 ingredients. It can be made on the stovetop or in the crockpot.
The perfect creamy party appetizer, a must have for Taco Tuesdays and as a Super Bowl game day snack.
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Viral TikTok Mexican Restaurant Queso Dip
Why did this recipe go viral? Easy snacks and appetizers are so popular on social media and get millions of views. This one shows the secret to your favorite local Mexican restaurant queso dip.
The fastest way to make queso is on the stovetop and transfer it to a mini crockpot to keep warm. Made in less than 20 minutes.
The easiest hands off way to make this amazing cheese dip is in the crockpot or slow cooker. Made in about 90 minutes.
Check out this easy Viral Elote Corn Dip recipe.
Ingredients and Substitutions
Cheese- White American and Pepper Jack deli slices.
Milk - Canned evaporated milk is best, but whole milk can be used in a pinch.
Tip: If using whole milk, let about 2 cups simmer on low to allow some of the water to evaporate and become creamier. Don’t forget to stir the milk often to prevent burning and hot spots.
Canned Green Chilies - This is optional but does add great flavor.
Queso Cheese Options
This recipe uses white cheeses for queso blanco, but yellow cheeses can be substituted. To make this very easily use processed cheese like American, colby or Monterey Jack, velvetta, or Kraft singles to yield the best melting results.
Processed cheeses will melt so smooth because of the emulsifiers in them.
Mix In’s and Variations
To add more flavor to this amazing restaurant queso dip try these mix in options.
- Spices - Cumin, cayenne pepper, smoked paprika, onion powder garlic powder or salt, or taco seasoning.
- Fresh Jalapeños
- Pickled Jalapeños with the brine or juice
- Cilantro
- Green Onions
- Rotel with Green Chilis
- Pico de Gallo or Fresh Tomatoes
- Salas Verde
- Tobasco or Hot Sauce
Tips & Suggestions
Top will fully cooked meats like brisket, seasoned taco meat, shredded chicken, bacon, or chorizo.
Add vegetables like fire roasted corn and chopped mini sweet peppers or black beans.
This recipe can be easily doubled or tripled to serve a crowd.
Serve this amazing queso blanco with tortilla or corn chips, pork grinds, crackers, celery, baby carrots, red peppers, or cucumbers.
Deli sliced cheese brands I've used are Land o’ Lakes, Boar’s Head and Prima Della with great results.
Cut up the sliced cheese for quicker melting.
Add more evaporated milk or water for thinner dip. Remember it will thicken up a bit as it cools.
Make extra queso to serve with your favorite Mexican-American dishes, like burritos, tacos, rice, or enchiladas.
Since this is a creamy dip it should not be left out at room temperature for more than 2 hours.
Leftovers and Reheating
Leftovers can be stored in an airtight container in the fridge for up to a week or be frozen for up to 3 months.
To reheat the queso, place about ¼ cup into a microwave safe bowl. Warm in 15 second intervals, mixing in between, until smooth.
Reheat on the stovetop at a low temperature, making sure to mix very frequently to prevent burning.
Step By Step Photos and Directions
- Grab all the ingredients and prep them.
How To Make In The Crockpot or Slow Cooker
- Into the crockpot add ½ can of evaporated milk.
2. Top with cheese slices. (Can cube them if you prefer).
3. Add remaining evaporated milk and optional green chilies.
4. Cover with the lid and turn on crockpot to low or high heat. Depending on your crockpot or slow cooker the times may vary.
Cook on low for 90 minutes to 2 hours.
Cook on high for 1 hour to 90 minutes.
5. Stir every 30 minutes until it's melted.
6. When it's nice and smooth reduce heat to the warm setting.
7. Serve with tortilla chips, corn chips or fresh cut vegetables.
How To Make On The Stovetop
- In a saucepan on low to medium heat add the evaporated milk. Stir frequently until warm.
2. Add the cheese in little by little.
Optional: Cube the deli sliced cheese so it can fit easily in the saucepan and add green chilies.
3. Keep mixing after each addition of cheese allowing it to fully melt.
4. When it's nice and smooth it ready to serve.
5. Pour into a serving dish or a mini crockpot to keep warm. Garnish with chopped jalapeños or cilantro. Serve with tortilla or corn chips or fresh cut vegetables.
White Queso Dip
Equipment
- Crockpot or Slow Cooker (Mini or Larger for Bigger Batch)
- Saucepan
- Cutting Board and Knife
- Mixing Spoon
- Can Opener
Ingredients
- ½ lb White American Cheese (Deli Slices)
- ½ lb Pepper Jack Cheese (Deli Slices)
- 12 oz Evaporated Milk
- 1 Tablespoon Green Chilies (Optional)
Instructions
How To Make In The Crockpot or Slow Cooker
- Into the crockpot add ½ can of evaporated milk.
- Top with cheese slices. (Can cube them if you prefer).
- Add remaining evaporated milk and optional green chilies.
- Cover with the lid and turn on crockpot to low or high heat.Cook on low for 90 minutes to 2 hours. Cook on high for 1 hour to 90 minutes.
- Stir every 30 minutes until it's melted and smooth. Reduce heat to the warm setting.
- Serve with tortilla or corn chips or fresh cut vegetables.
How To Make On The Stovetop
- In a saucepan on low to medium heat add the evaporated milk. Stir frequently until warm.
- Optional: Cube the deli sliced cheese so it can fit easily in the saucepan.
- Add the cheese in little by little. Allowing it to fully melt between each addition.
- Keep mixing until smooth. Pour into a serving dish or a mini crockpot to keep warm.
- Garnish with chopped jalapeños or cilantro. Serve with tortilla chips, corn chips or fresh cut vegetables.
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