3 Ingredient Mexican Queso Dip (Stovetop Recipe)
This 3 Ingredient Mexican Queso Dip is the easiest way to get smooth, creamy queso on the stovetop in minutes. Made with just half-and-half, white American cheese, and diced green chiles, it melts into a rich, velvety dip that’s perfect for tortilla chips, nachos, tacos, or burritos. No roux, no flour, and no complicated steps, just classic restaurant-style queso you can whip up anytime a craving hits for Mexican food with Queso.
3-Igredient Mexican Queso Dip
If you’ve ever tried to melt cheese at home and ended up with something grainy or greasy instead of smooth and creamy, this recipe is for you. This easy queso-style cheese dip uses a simple stovetop method to create a rich, velvety texture without any processed cheese or complicated ingredients. And it tastes just like the queso at your favorite Mexican restaurants!
What I love most about this recipe is how flexible it is. You can keep it mild or add heat, adjust the thickness as it cooks, and tweak the flavors to fit whatever you’re serving. It’s a simple, reliable cheese dip that comes together fast and tastes like something you’d order at your favorite Mexican restaurant.
This is the best Mexican Cheese Dip because it’s simple (only 3 ingredients), fast (ready in 15 minutes), and delicious!
This White Queso recipe is perfect for Game Day, Taco Tuesday, or alongside any of your favorite Mexican dishes any night of the week!
Equipment
- Small skillet, saucepan, or pot for melting the cheese
- Heatproof spoon or rubber spatula
Ingredients
Find these ingredients for this Mexican White Cheese Dip at any local grocery store!
- Half-and-half – you can use half heavy cream + half whole milk as a substitution for half-and-half
- White American cheese, sliced
- Diced green chiles, drained
- Chopped cilantro, for garnish (optional)
- Milk, for thinning (optional)
Find the complete recipe with ingredient measurements in the recipe card below.
How to Make Queso Dip
- Add the half-and-half to a small skillet (or pot) and place it over medium-high heat on the stovetop. Warm the half-and-half until it is very warm but not boiling (small bubbles at the edge).
- When the half-and-half becomes very warm, add the American cheese slices and stir constantly until the cheese is fully melted and the sauce is smooth. Keep the heat moderate so the cheese melts evenly without seizing or scorching.
- Whisk the drained diced green chilies into the melted cheese. Remove the queso from the heat and set it aside briefly.
- If the queso is too thick, thin it with a tablespoon or two of milk or additional half-and-half, stirring until smooth. If it’s too thin, return to low heat and stir until it thickens slightly.
- Transfer to a serving bowl or keep warm in a small slow cooker on low.
- Serve warm with tortilla chips and sliced vegetables, or over nachos, tacos, or burritos.
Pro Tips for this Easy Recipe
- Use white American cheese slices for the classic smooth, creamy texture; you can substitute with Velveeta or a mix of cheddar + processed cheese if you prefer a different flavor/texture.
- Stir constantly while melting to prevent separation or scorching. Avoid boiling the mixture.
- For more heat, add a teaspoon of canned chipotle in adobo (finely chopped) or diced jalapeno.
- To keep queso warm and smooth for parties, set it in a small slow cooker or Crock Pot on the lowest setting and stir occasionally.
Variations
- Spicy Queso: Add 1–2 tablespoons of chopped pickled jalapeños or 1 minced chipotle in adobo sauce until you reach the desired spice level.
- Cheesy Tex-Mex: Stir in ½ cup of another type of cheese for a tangier flavor. My recommendation is 1/2 cup of shredded sharp cheddar cheese or Monterey Jack cheese (the cheese sauce may be slightly less smooth when you add real cheese).
- Veggie Queso: Fold in a small can (4 oz) drained corn or black beans (rinsed) for texture and substance. You can also top it with fresh pico de gallo!
- Beef Queso Dip: Add in 1/2 pound of cooked ground beef for a heartier, more filling crave-worthy queso.
Storage & Reheating
- Refrigerate leftover dip in an airtight container for up to 3-4 days.
- Reheat gently on the stovetop over low heat with a splash of milk or half-and-half, stirring until you get a smooth dip. You can also microwave in 20–30 second bursts, stirring between bursts and adding a little milk if needed.
Serving Suggestions
Any of the following are great for dipping in this Easy Queso Dip
- Tortilla chips
- Corn chips
- Warm flour or corn tortillas
- Roasted veggies
- Pretzel bites
- Nachos
Here are some of our favorite taco night foods to serve with this delicious recipe:
- TikTok Viral Grilled Cheese Burrito (Taco Bell Copycat Recipe)
- Low Carb Chicken Taco Casserole
- Viral TikTok Loaded Buffalo Cheese Fries Recipe (Easy Chick-Fil-A Fries)
- The Best Carne Asada Tacos Recipe
- Cheesy Loaded Tater Tots (Totchos)
Enjoy the best queso blanco dip you’ve ever had!
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Mexican Queso Dip
- Total Time: 15 minutes
- Yield: 2 cups 1x
Description
This 3 Ingredient Mexican Queso Dip is the easiest way to get smooth, creamy queso on the stovetop in minutes. Made with just half-and-half, white American cheese, and diced green chiles, it melts into a rich, velvety dip that’s perfect for tortilla chips, nachos, tacos, or burritos. No roux, no flour, and no complicated steps, just classic restaurant-style queso you can whip up anytime a craving hits for Mexican food with Queso.
Ingredients
- 1/2 cup half and half
- 12 slices of white American cheese
- 1 (4-ounce) can diced green chilis
Instructions
- Add the half-and-half to a small saucepan or pot and place it over medium heat on the stovetop. Warm the half-and-half until it is very warm but not boiling (small bubbles at the edge).
- When the half-and-half becomes very warm, add the American cheese slices and stir constantly until the cheese is fully melted and the sauce is smooth. Keep the heat moderate so the cheese melts evenly without seizing or scorching.
- Stir the drained diced green chiles into the melted cheese. Remove the queso from the heat and set it aside briefly.
- If the queso is too thick, thin it with a tablespoon or two of milk or additional half-and-half, stirring until smooth. If it’s too thin, return to low heat and stir until it thickens slightly.
- Transfer to a serving bowl or keep warm in a small slow cooker on low.
- Serve warm with tortilla chips and sliced vegetables, or over nachos, tacos, or burritos.
Notes
Pro Tips for this Easy Recipe
- Use white American cheese slices for the classic smooth, creamy texture; you can substitute with Velveeta or a mix of cheddar + processed cheese if you prefer a different flavor/texture.
- Stir constantly while melting to prevent separation or scorching. Avoid boiling the mixture.
- For more heat, add a teaspoon of canned chipotle in adobo (finely chopped) or diced jalapeno. To keep queso warm and smooth for parties, set it in a small slow cooker or Crock Pot on the lowest setting and stir occasionally.
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