We (especially my wife Molly) love eating at Mexican restaurants, but it’s expensive to dine out often. So we’ve learned to make as many Mexican-American dishes at home as possible. When we don’t want to spend the money to eat at a restaurant, we turn to many of our favorite recipes we’ve shared here on #FoodieScore.
Queso dip is one of Molly’s favorite parts of the Mexican restaurant experience. We’ve also had several regular readers ask us for a queso dip recipe. So we had to finally seek out options for making our own dip at home.
One thing that separates the queso dip at restaurants from run-of-the-mill Velveeta-style yellow-cheese dips is the white-cheese component. If you’re making a dip and have access to queso blanco (white cheese), that’s an option you can use in your recipe. We would even suggest that would make a more-authentic restaurant-experience dip. Queso blanco isn’t always an option, and in those cases white American is another possibility for you to consider.
We used white American cheese for this recipe, and it performed perfectly! It makes sense, too. American cheese has a melty component, almost like a Velveeta. So it breaks down well and mixes with a little milk (or you can use cream) to create a robust, deeply-cheesy dip for your homemade (or store-bought) tortilla chips.
Try out our recipe if you’re searching for a homemade queso dip. If you can get queso blanco, test that ingredient in a batch and let us know which cheese you like best in the dip. And, as always, enjoy!
Queso Dip
What You Need:
1 pound White American cheese
2/3 cup milk
1 tablespoon all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
What You Do:
1.Cube block of cheese and add to skillet on medium heat.
2. As cheese melts, stir it regularly to ensure it doesn’t stick to skillet.
3. Add milk, then flour, salt and cayenne pepper.
4. Mix thoroughly. Add another 1/3 cup milk if you want dip thinner or if dip sits a bit and starts to thicken.
NOTE: Some dips include chiles. Add fresh chiles, a small can of diced chiles or a can or Rotel-style diced tomatoes and chiles if you want that element in your dip.
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