Easy Queso Cheese Dip Recipe (without Velveeta) (2024)

Hands down this is my favorite Mexican white cheese dip, aka Queso mozzarella or queso fresco cheese dip. No matterwhat you call it, this Queso recipe without Velveeta cheese is an amazing, all-natural dip recipe. Loaded with real cheese including mozzarella, green chiles, and authentic Mexican spices.

There is nothing more perfect for a game day, Super Bowl party, Cinco de Mayo, or taco night than a cheesy, gooey, and spicy chile con queso! Unless of course you add this creamy homemadeguacamoleandsilly easy blender salsa. This is your favorite Mexican restaurant queso; only homemade!

And if you are looking for more great football game ideas then try these popular recipes;Cowboy Crack Dip,Crudite Dip recipe, Cheesesteak Sandwiches and thisCranberry Cream Cheese Dip!

Using real cheese is important to me, so making an easy queso recipe without Veveeta was essential. Silky smooth and creamy no processed cheese in sight. Just like in my Panera Broccoli Cheese soup and this simple beer cheese dip.

What type of cheese should I use for Queso?

Use white American cheese for authentic Mexican restaurant queso blanco, not Velveeta, real American cheese (not the yellow kind) can be bought in the deli of your favorite grocery store. It is made with real milk, not oil. For that famous “cheese pull” I also added some mozzarella cheese and for a little bite, we add a touch of sharp white cheddar.

Simple Ingredients for Queso without Velveeta

• Real Cheese– It wouldn’t be the best, cheesiest queso fresco cheese dip without cheese would it? I use a blend of white American cheese (real milk, no oils, I used Boar’s Head from the deli), a handful of mozzarella cheese and sharp white cheddar for a bit of bite.
• Half & Half– Is what helps make this super creamy!
• Spices– Real Mexican spices are where the flavor and aromatics are, the same used to in Mexican restaurant Queso. I use Red Pepper flakes, Cumin, Chili Powder, Nutmeg (yes!) andKosher salt.
• Herbs & Heat– With real cilantro, green chilies and chopped jalapeños, this makes this the freshest creamy queso in town.
• Garnish | Try fresh jalapeños, chopped cilantro and diced tomatoes, red onions, even some diced green onions.

How to Make the Best Easy Queso Recipe

I usewhole milk, all-naturalwhite American cheese from the deli; purchase the cheese product block style and grate it like you would mozzarella, or buy in slices and cut into small pieces for easy melting. There is no oil in this cheese like other American cheeses.

Step 1 – Heat Cream, Slowly Add Cheese

Pour half-and-half into a medium (heavy-bottomed) pot or 10 inch cast iron skillet and heat over medium heat.

Once it starts simmering,but not boiling(it will crawl up sides of pan slightly when ready),reduce heatto low.

Add American cheese into the cream, in small batches,whisking until smoothbefore adding more cheese. It melts quickly, so keep adding a little at a time.

Once the white American cheese has been incorporated, start whisking mozzarella and cheddar cheese into the queso, a little bit at a time. Whisk until melted and smooth.

Step 2 – Keep whisking for the creamiest White Mexican Cheese Dip

You may want to add a little more mozzarella (or a little sharp cheddar, a small handful is good) depending on your desired queso thickness.

Step 3 – Add Authentic Mexican Spices and Flavor

Stir in thegreen chilesor chopped jalapeños if preferred, or go crazy and add both! Whisk or stir until mixed.

Addchili powderor cumin or a bit of both (I love both),ground nutmeg(optional, but so good),red pepper flakes,sea saltand white or black pepper. Stir well.See notes for other spice options.

3 Best Ways to Serve Queso so it Stays Warm

Remove from heat and serve straight from thecast iron skillet, transfer to a mini crockpot or slow cooker or small heat holding bowl.

Ifrewarmingis needed, return to the stove top (in original cast iron or small saucepan) over low heat, adding a splash of milk or cream; stir to blend.

Queso Topping Ideas

Add all or some of the garnish suggestions below to the top of your queso recipe without Velveeta; it adds a pop of color, but adds flavor too.

• Chopped tomatoes
• Fresh diced jalapeños or for more kick diced serrano pepper
• Jarred jalapeños, whole or diced
• Fresh chopped cilantro
• Minced red onion

Serve this Mexican restaurant queso with your favorite tortilla chips or use to drizzle on top of my easyChipotle Chicken burrito bowls or over these cheesy enchiladas.

Variations & Substitutions

• Change the Cheese – Instead of sharp cheddar or mozzarella, use your favorite cheese. Pepper Jack cheese, Swiss or Monterey Jack cheese, also try smoked cheeses for the best cheesy dip. The American cheese is what gives it the smooth creamy texture.
• Add Protein | Stir in cooked ground beef, or browned sausage, like my 3-Ingredient Sausage Dip. Also try chorizo sausage.
• Try adding a can of quality corn (drained), some drained and rinsed black beans, stirring right into the dip at the end.

How to Make Queso in your Slow Cooker

• Add half and half and all of the grated cheeses to your slow cooker or crock pot, turn to HIGH and cover.
• Stir regularly until cheeses are melted into the half and half and it’s smooth and creamy.
• Once cheeses are melted, turn slow cooker to LOW and add spices, chiles and any other add-ins, stirring to incorporate.
• Keep on warm for serving straight from the slow cooker, stir occasionally. This is a great option for those big game parties, holiday parties or feeding a crowd.

Queso Storage Tips

If there happens to be any leftover cheese dip, store cooled dip in an airtight container in the fridge 5-7 days.

Reheat this homemade queso recipe on the stovetop over low heat, stirring in a little cream or milk until it’s warmed through and silky smooth.

Queso freezes well. Store cooled dip in airtight freezer container, freeze up to 3 months. Thaw overnight or on countertop and return to slow cooker or saucepan, heating on low adding a splash of cream or milk stirring until smooth.

Frequently Asked Questions

How to Warm Store Bought Tortilla Chips

I lovewarm tortilla chips. To warm store bought chips, spread a layer of chips on acookie sheetand warm on 250º for 8-10 minutes until warmed or place in microwave safe bowl and heat in microwave on high in 30 second intervals, until warmed. Serve in a napkin or tea towel lined basket.

Invite some friends over, turn on the game, enjoy dipping pool-side, or serve over your favorite Mexican dish (try on burritos,tacos, and quesadillas).

More great game day recipes

• Easy Korean Fried Chicken Recipe (Air Fryer or Oven)
• 3 Ingredient Chili Cheese Dip Recipe (Crock pot)
• Firecracker Chili | Best Chili Recipe Ever
• Easy Pigs in a Blanket Recipe (Air Fryer or Oven)
• Philly Cheesesteak Sliders Recipe

I hope you loved this easy Queso recipe without Velveeta — if you did, would you share your creation onInstagram,FacebookandPinterest? And be sure to comment below!