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    Home » Recipes

    Queso Dip Recipe: No Velveeta Necessary

    February 17, 2023 by Patti Estep 2 Comments

    Jump to Recipe
    Bowl of white queso with slices of jalapeno in the middle and tortilla chips on the side.

    This easy queso dip recipe is made without using processed cheese such as Velveeta and still maintains a creamy texture with just the slightest bit of heat.

    Bowl of queso dip with jalapeno slices in the middle and tortilla chips around the left side.

    My daughter loves the white queso cheese served in many Mexican restaurants. In fact, we all love it. I wanted to try to make this at home but I knew that my husband is not a fan of processed cheese. So I set out to make a creamy queso dip with real cheese just like the restaurant style white cheese dip.

    It took a couple of tries but I was able to make a delicious queso without using Velveeta cheese or other processed cheeses.

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    Queso dip ingredients including jalapeno slices, chichuahua cheese, and evaporated milk.

    It ended up being really simple. Just three ingredients are all that's needed. Evaporated milk, chihuahua cheese, and a jar of jalapeno slices.

    Heating evaporated milk on the stove.

    The first time I made this dip I tried making a roux with butter and flour and then adding in milk and cheese. This is what I've done when making macaroni and cheese and it works well.

    However, it had a funny taste and texture and wasn't the familiar silky smooth dip that you get at the restaurant.

    So I thought I'd try my husband's cousin Joey's idea when making cream of crab soup. Joey used a can of evaporated milk for his creamy soup and it's delicious and creamy but not too thick.

    Adding shredded cheese to the evaporated milk.

    The chihuahua cheese is already a bagged pre-shredded cheese and can be found at my grocery store with other fancy cheese. However, you can also use a block of this cheese and grate it yourself.

    Substitutions for Chihuahua Cheese

    You can use other mild cheeses such as muenster, a mild cheddar cheese, or Monterey Jack cheese. Pepper jack cheese would also be good.

    Adding chopped marinated jalapenos and juice to the cheese mixture.

    The addition of pickled chopped jalapeno slices and some of the brine from the bottle adds just the right heat and seasoning.

    Queso dip with a whisk on the stove.

    Whip it all together for a yummy delicious creamy dip.

    Queso dip in a red bowl with sliced jalapenos and a scoop tortilla lifting some of the sauce.

    Serve this deliciously cheesy dip with your favorite tortilla chips or scoops as shown here. Or keep it low carb and offer celery, carrot, and bell pepper sticks. It's a real crowd pleaser to serve on game day or an easy recipe to bring to a super bowl party.

    You could also use it as a cheese sauce on taco night or a topping for enchiladas.

    Keep any leftover queso in an airtight container in the refrigerator for 3-4 days. You can easily reheat it on the stove top or pop it in the microwave at 30-second intervals stirring between until it's smooth and creamy again.

    Bowl of queso dip next to a basket of tortilla chips and some wooden kitchen spoons.


    I'll admit it's not 100% exactly like our favorite Mexican restaurant's queso blanco dip. In fact, it's not quite as salty so maybe a little extra salt would work. However, this homemade queso recipe has a nice creamy consistency that comes pretty close.

    Patti signature

    More Cheesy Appetizers

    • Cheesy Spinach Dip Recipe
    • Whipped Feta with Lemon and Thyme
    • Corn Dip with Cream Cheese
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    • Goat Cheese Dip
    Bowl of white queso with slices of jalapeno in the middle and tortilla chips on the side.
    Bowl of queso dip with jalapeno slices in the middle and tortilla chips around the left side.

    Best Queso Recipe without Velveeta

    Here's a great recipe for a creamy delicious white queso dip that requires no processed cheese and only a few ingredients.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Course Appetizers and Snacks
    Cuisine Mexican
    Servings 48
    Calories 10 kcal

    Ingredients
      

    • 12 ounces evaporated milk (1 can)
    • 14 ounces chihauhua cheese 2 bags shredded
    • 1/4 cup jalapeno pepper slices pickled and chopped finely
    • 2 tablespoons brine from jalapeno slices jar

    Instructions
     

    • Heat the evaporated milk in a saucepan on medium heat until just simmering.
    • Turn down to low heat and add in the cheese.
    • Whisk until all cheese has melted
    • Add chopped jalapeno slices and brine.
    • Stir and serve with tortilla chips and vegetables.

    Notes

    Substitute other mild cheese such as pepper jack or Monterey jack. You could also use white American cheese if your family likes the flavors. However, you may want to try a little cayenne pepper to add a little heat.
    Serve with tortilla chips or cut-up vegetables for a low-carb option.
    Store leftovers in an airtight container and reheat on the stovetop or the microwave.

    Nutrition

    Serving: 1gCalories: 10kcalCarbohydrates: 1gProtein: 0.5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.2gCholesterol: 2mgSodium: 38mgPotassium: 23mgFiber: 0.02gSugar: 1gVitamin A: 29IUVitamin C: 0.2mgCalcium: 19mgIron: 0.03mg

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!
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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. brendalynne1

      February 18, 2023 at 5:25 pm

      5 stars
      my husband does like the Velveeta and it makes up terrifically in the slow cooker. had to sub dried jalapeno so no brine to add but it was great without. THANK YOU

      Reply
      • Patti Estep

        February 19, 2023 at 6:29 am

        That's good to know Brendalynne. Thanks for sharing.

        Reply

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