Made from Scratch White Queso Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - butter
  • 2 tablespoons - cornstarch
  • 2 ounces - cream cheese
  • 4 ounces - sharp cheddar cheese, cubed
  • 4 ounces - pepper jack cheese, cubed
  • 1 cans - 12 oz. evaporated milk
  • 1 cans - 10 oz. diced tomatoes and green chilies
  • Directions:

    Melt butter in a saucepan over medium heat; whisk in cornstarch and cook for one minute, continually whisking.

    Next whisk in the evaporated milk, and continue to stir until well blended. Let the mixture thicken a little by bringing it to a slow and steady bubble, whisking constantly for one minute.

    Reduce the heat to low. Stir in the cream cheese. Then add the cheddar and pepper jack a few cubes at a time. Wait for each addition of cheese to melt before adding more, so your queso will be nice and smooth.

    Once all of the cheese has been added and is melted, stir in the diced tomatoes and green chilies. Heat queso until it begins to bubble up again. Keep warm in a slow cooker on low heat, for serving.

    Brief Description

    White cheddar, pepper jack, and seasonings combine for a creamy, cheesy queso dip perfect for game day or party.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 25 min


    Serve as a queso bar with various items like baked potatoes, chopped bacon, crumbled sausage, green onion, steamed broccoli, corn chips, or crackers.


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    Posted On:

    January 22, 2019

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