Why I love this white queso dip recipe
Cheese dip is one of those recipes that everyone seems to adore, so I make sure to have it at every party.
When I’m short on time, I opt for this super easy crock pot version, but when I want to go all out with real cheese, this white queso dip is my go-to recipe.
It’s a simple Mexican cheese dip made with just three ingredients—Pepper Jack cheese, cream cheese, and Rotel—baked to creamy perfection in the oven.
I love how easy it is to throw together, that you can get it ready in advance and even cook it in the crock pot if you’re short on oven space.
The cream cheese gives it a luscious, creamy texture that pairs perfectly with the zesty kick from the Rotel.
Plus, you can easily adjust the spice level by choosing Mild or Medium Rotel, so it’s always a crowd-pleaser.
And it also works really well as a cheese sauce for homemade nachos or enchiladas.
Whether I’m hosting a casual get-together or a big celebration, this queso blanco dip never disappoints.
Looking for more cheese dip recipes? You'll love Crockpot Velveeta Rotel Cheese Dip.
Ingredients
Here is your shopping list (for 16 to 20 ¼-cup servings):
- Dairy – 16 oz (or 1 pound) pepper jack cheese, 16 oz (or 2 packages) cream cheese
- Canned goods – 2 – 10 ounce cans Rotel. You can use any spice level of Rotel depending on how much heat you want in your queso blanco. We’re pretty wimpy around here so I usually go for Mild.
- Fresh produce – (optional) 2 Tablespoons chopped cilantro to top
Substitutions & Additions
- For a less spicy dip, use Monterey Jack or white American cheese instead of the Pepper Jack cheese.
- Replace the Rotel with an equal amount of Salsa if that’s what you have on hand.
- If you don’t like Cilantro, you can also use parsley or green onions for garnish
How to make white queso dip
1 | Prep work
Start by chopping the cream cheese into 1-inch cubes. This helps the cheese melt evenly, so you don’t end up with any stubborn lumps.
Next, grate the Pepper Jack cheese. Freshly grated cheese melts better than pre-shredded, which often has additives to prevent clumping.
If you’re using cilantro, chop it up now so it’s ready for garnishing later.
Preheat your oven to 350ºF to get it nice and hot for baking.
2 | Combine the ingredients
In a 9″ x 13″ baking dish, spread the grated Pepper Jack cheese out across the bottom.
Add a layer of Rotel.
Then, scatter the cream cheese chunks on top.
The layering makes it easier to make sure the ingredients are evenly distributed when you mix it later.
3 | Bake
Pop the dish into your preheated oven and bake for 15 minutes.
After this initial bake, take it out and mix everything well to combine.
Put it back in the oven for another 10 minutes until the cheese has finished melting and is bubbling.
4 | Garnish
Once it’s out of the oven, top your white queso with chopped cilantro if you like.
Then serve it hot with tortilla chips for dipping or as a white cheese sauce for nachos.
And enjoy the creamy, cheesy goodness!
To keep the queso hot, I leave it in the baking dish and put it on a hot plate with a spoon so everyone can help themselves.
How to make ahead
To make this dip ahead of time, combine the grated Pepper Jack cheese, Rotel, and cubed cream cheese in a baking dish.
Cover the dish tightly with plastic wrap or foil and store it in the refrigerator for up to 24 hours.
When ready to serve, remove the covering and bake as directed, adding a few extra minutes if needed to ensure it’s heated through.
Garnish with cilantro just before serving.
Storage
To store, transfer the cooled dip into an airtight container and refrigerate for up to 3-4 days.
Reheat in the microwave or on the stovetop, stirring occasionally until warmed through.
If the dip thickens too much, add a splash of milk to reach the desired consistency.
Frequently asked questions
Can I make white queso dip in a slow cooker?
Yes, combine all the ingredients in a slow cooker and cook on high for 1 hour. Then decrease to low temperature until completely melted and smooth. Stir occasionally to prevent burning.
How can I make the dip spicier?
Add diced jalapeños or a pinch of cayenne pepper to the mix before baking for an extra kick.
Can I freeze leftover queso blanco?
It’s not recommended to freeze this dip as the texture may change, but you can store it in the refrigerator for a few days.
What should I do if my dip is too thick?
Stir in a little milk or cream to reach your desired consistency while reheating.
White Queso
Ingredients
- 16 oz (1 pound) pepper jack cheese grated
- 2 10 oz cans Rotel
- 2 8-ounce packages cream cheese cubed
- 2 Tablespoons chopped cilantro for garnish (optional)
Equipment
- grater
- cutting board
- knife
- 9×13-inch baking dish
Instructions
- Preheat the oven to 350℉.
- Add the grated pepper jack cheese, Rotel and cubed cream cheese.16 oz (1 pound) pepper jack cheese, 2 8-ounce packages cream cheese, 2 10 oz cans Rotel
- Bake in the preheated oven for 15 minutes.
- Stir well to combine.
- Bake for an additional 10 minutes
- Remove from the oven and top with cilantro before serving.2 Tablespoons chopped cilantro for garnish
Notes
- For a less spicy sauce, replace the Pepper Jack cheese with Monterey Jack or white American cheddar.
- To make this white queso dip in a Crock Pot instead of the oven, add all of the ingredients (except the Cilantro) to the slow cooker. Cook on High for 1 hour stirring occasionally. Then lower the temperature to Low and cook for another hour (stirring occasionally) until completely melted and combined.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our white queso recipe? Tell us in the section below.