Ingredients
Equipment
Method
Step 1:
- Place a medium saucepan over medium heat.
Step 2:
- Add the butter and allow it to melt completely.
Step 3:
- Whisk in the flour and cook for 1–2 minutes until lightly bubbly, forming a smooth paste.
Step 4:
- Slowly pour in the milk while whisking continuously to avoid lumps.
Step 5:
- Continue whisking until the mixture thickens slightly and becomes smooth.
Step 6:
- Lower the heat to medium-low.
Step 7:
- Add the white melting cheese in small pieces, stirring constantly.
Step 8:
- Once partially melted, add the Monterey Jack cheese.
Step 9:
- Stir gently until all the cheese is fully melted and the queso is silky smooth.
Step 10:
- Add the minced garlic and onion powder.
Step 11:
- Season with salt and black pepper to taste.
Step 12:
- If using, stir in diced green chilies.
Step 13:
- Cook for 2–3 more minutes, stirring constantly, until the queso is thick and creamy.
Step 14:
- Remove from heat.
Step 15:
- Garnish with chopped cilantro if desired.
Step 16:
- Serve warm immediately.
Notes
🧊 Storage & Reheating
Refrigerator:
Store in an airtight container for up to 3 days. Freezer:
Not recommended due to cheese texture changes. Reheating:
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk if needed. 🥄 Variations Extra creamy: Add more milk, one tablespoon at a time Spicy version: Add diced jalapeños or chili flakes Cheese lover: Increase Monterey Jack Milder queso: Skip garlic and chilies Thicker dip: Reduce milk slightly These variations keep the heart of Homemade White Queso while letting you tailor it to your crowd. ❓ 10 FAQs What cheese melts best for white queso?
White melting cheese or queso blanco works best. Why use flour?
It stabilizes the sauce and keeps it smooth. Can I make this ahead of time?
Yes, reheat gently before serving. Does it thicken as it cools?
Yes, slightly. Can kids eat this?
Absolutely. Is this dip spicy?
Mild by default. Can I keep it warm for parties?
Yes, on very low heat or a warmer. Why whisk continuously?
To prevent lumps and separation. Can I double the recipe?
Yes, it scales perfectly. Is this restaurant-style queso?
Yes—smooth, creamy, and scoopable. 🏁 Conclusion This Homemade White Queso is everything a great dip should be—creamy, comforting, and endlessly scoopable. With simple ingredients and quick preparation, it’s the perfect addition to any game day, party, or casual night in. Once you try it homemade, you’ll never go back to store-bought.
Store in an airtight container for up to 3 days. Freezer:
Not recommended due to cheese texture changes. Reheating:
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk if needed. 🥄 Variations Extra creamy: Add more milk, one tablespoon at a time Spicy version: Add diced jalapeños or chili flakes Cheese lover: Increase Monterey Jack Milder queso: Skip garlic and chilies Thicker dip: Reduce milk slightly These variations keep the heart of Homemade White Queso while letting you tailor it to your crowd. ❓ 10 FAQs What cheese melts best for white queso?
White melting cheese or queso blanco works best. Why use flour?
It stabilizes the sauce and keeps it smooth. Can I make this ahead of time?
Yes, reheat gently before serving. Does it thicken as it cools?
Yes, slightly. Can kids eat this?
Absolutely. Is this dip spicy?
Mild by default. Can I keep it warm for parties?
Yes, on very low heat or a warmer. Why whisk continuously?
To prevent lumps and separation. Can I double the recipe?
Yes, it scales perfectly. Is this restaurant-style queso?
Yes—smooth, creamy, and scoopable. 🏁 Conclusion This Homemade White Queso is everything a great dip should be—creamy, comforting, and endlessly scoopable. With simple ingredients and quick preparation, it’s the perfect addition to any game day, party, or casual night in. Once you try it homemade, you’ll never go back to store-bought.