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This small batch white queso is creamy, smooth, and ready in minutes. It’s the perfect restaurant-style cheese dip for two or a single serving treat, ideal for pairing with chips, tacos, or nachos.
Featured Comment
“A delicious recipe and so easy to whip up when I get a craving for my chips and dip.”
– Lynn
Why You’ll Love This Recipe
- Quick and Easy: This creamy white queso dip is ready in minutes with just a few ingredients. No complicated steps or long prep time required.
- Restaurant-Style Flavor: Made with real white American cheese and salsa verde, it delivers that smooth, melty texture and bold flavor you love from your favorite Mexican restaurant.
- Perfectly Portioned: This small batch queso makes just enough for one or two, ideal for sharing or enjoying as a single serving.
- Versatile: Serve as a dip with tortilla chips, spoon over tacos or nachos, or drizzle on burrito bowls and scrambled eggs for extra flavor.
- Budget Friendly: Made with simple, affordable ingredients, this easy queso recipe proves you don’t need a restaurant to enjoy a rich, cheesy dip at home.
What I love most about this small batch white queso is how simple it is to make and how it instantly feels like a treat. The creamy, restaurant-style flavor reminds me of the queso served at my favorite Mexican restaurants back home in Texas.
With just one pot and a few ingredients, you can make a warm, melty dip that’s perfect for two – or just for you. Whether it’s paired with baked tortilla chips during movie night, spooned over a single serving of beef tacos or sheet pan chicken fajitas, this queso brings all the comfort of a classic cheese dip in a perfectly portioned way.
Ingredients
If you have any ingredients leftover from this small batch white queso recipe, check out our Leftover Ingredients Recipe Finder.
- Cheese: Use white American cheese for that smooth, creamy Mexican restaurant-style queso. It melts beautifully and is easy to find at most deli counters in slices or blocks. For a slightly different flavor, you can substitute Monterey Jack cheese.
- Half and Half: Adds the perfect balance of richness and creaminess, it’s thicker than milk but lighter than cream. It helps create that silky dip texture without being too heavy. Use extra half and half in a single serve clam chowder or small coconut cream pie.
- Salsa Verde: A quick and easy way to add bright, zesty flavor without chopping peppers or onions. I like using the Herdez brand for its authentic taste. It blends perfectly into the cheese for a smooth, flavorful finish. Use any leftover salsa verde in Southwestern black bean soup or a small taco casserole.
Recipe Variations
This smooth white queso recipe is easy to customize so you can enjoy a new flavor every time. Try one of these popular variations to give your creamy queso dip a delicious twist.
- Spicy Queso: Add diced jalapeños, green chilies, or a pinch of cayenne for extra heat and bold flavor.
- Queso with Meat: Stir in cooked ground beef, sausage, or chorizo to turn your queso into a hearty, protein-packed dip or topping for nachos.
- Extra Creamy Queso: Replace half and half with heavy cream for a thicker, richer texture and an even more indulgent flavor.
- Fresh Herb Queso: Mix in chopped cilantro or green onions just before serving for a bright, fresh finish that balances the rich cheese.
- Smoky Queso: Add a dash of smoked paprika or chipotle powder to bring a subtle smoky depth that pairs perfectly with tortilla chips or tacos.
How To Make White Queso
Making this small batch white queso is quick and simple.
- Combine Ingredients: In a small saucepan, add the white American cheese, half and half, and salsa verde.
- Heat Slowly: Cook over low heat, stirring constantly until the cheese melts and the mixture becomes smooth and creamy.
- Adjust Flavor: Taste and add more salsa verde if you prefer a spicier or zestier dip.
Expert Tips
- Melt Slowly: Keep the heat low and stir often to prevent the cheese from separating or becoming grainy. White American cheese melts best when heated gently.
- Use Freshly Shredded Cheese: If substituting with Monterey Jack or another cheese, shred it yourself instead of using pre-shredded cheese for a smoother, creamier texture.
- Storing Leftover Queso: Store any leftover queso in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in short microwave bursts, adding a splash of half and half if it thickens too much.
- Buying White American Cheese: Look for white American cheese at your grocery store’s deli counter, either sliced or as a block. It’s the best choice for achieving that classic, restaurant-style creamy texture.
- Scaling Up: This small batch queso for two can easily be doubled or tripled for parties or family gatherings without changing the cooking method.
How To Store and Reheat Queso
- To Store: Transfer leftover queso to an airtight container and refrigerate for up to 3 days.
- To Reheat: Warm slowly in a small saucepan over low heat, stirring often until smooth. You can also reheat in short microwave bursts, stirring between each. If it thickens, add a splash of half and half or milk to restore the creamy texture.
Serving Suggestions
This creamy white queso dip pairs beautifully with so many of our single serving and small portion recipes. Try it with one of these delicious ideas:
- Nachos For One: Pour the warm queso over tortilla chips and finish with sliced jalapeños, sour cream, and a sprinkle of cilantro.
- Chicken Tacos For One: Drizzle queso over tender chicken for an extra layer of creamy, cheesy flavor.
- Slow Cooker Chicken Burrito Bowl: Add a spoonful of queso to your burrito bowl for a rich, restaurant-style touch.
- Single Serving Taco Salad: Mix in a little queso for a creamy, flavorful twist that ties everything together.
Frequently Asked Questions
Queso is best enjoyed right after it’s made while it’s warm and creamy. You can refrigerate leftovers and reheat them later, but the texture will be slightly thicker than when freshly prepared.
White American cheese is the key to a smooth, creamy queso that melts perfectly. You can also use Monterey Jack for a slightly different flavor.
Absolutely. Add diced jalapeños, green chilies, or a dash of cayenne pepper to increase the heat.
Freezing isn’t recommended because the texture can change once thawed. It’s best enjoyed fresh or within a few days.
Cook it a few minutes longer over low heat or stir in a little more melted cheese until it reaches your desired consistency.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy white queso recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch White Queso
Equipment
Ingredients
- ¼ pound white American cheese
- ¼ cup half and half
- 1 tablespoon salsa verde
Instructions
- In a small saucepan, combine the cheese, half and half, and salsa verde. Cook over low heat, stirring often, until the cheese is fully melted and the queso is smooth and creamy.
- Enjoy immediately.
Notes
- Melt Slowly: Keep the heat low and stir often to prevent the cheese from separating or becoming grainy. White American cheese melts best when heated gently.
- Use Freshly Shredded Cheese: If substituting with Monterey Jack or another cheese, shred it yourself instead of using pre-shredded cheese for a smoother, creamier texture.
- Storing Leftover Queso: Store any leftover queso in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in short microwave bursts, adding a splash of half and half if it thickens too much.
- Buying White American Cheese: Look for white American cheese at your grocery store’s deli counter, either sliced or as a block. It’s the best choice for achieving that classic, restaurant-style creamy texture.
- Scaling Up: This small batch queso for two can easily be doubled or tripled for parties or family gatherings without changing the cooking method.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Could I make this in the microwave?
Yes, you can make queso in the microwave. Microwave on high in 1-minute increments, stirring in between until the cheese is melted.
I did mine in the microwave. I did it at 45 seconds at 50% power. Stirred then ran it another 30. I have a 700-watt microwave.
Will this dip turn liquified after storing in the fridge, the day or two after? It happens to me with store bought queso dip…thank you!
It should not turn liquidy if stored in the fridge. I find that it thickens a bit – just stir it and when heated, the queso should return to the right consistency.
Can you use this to pour over cooked pasta for Mac&Cheese?
Is white American Cheese less processed than Velveeta, or are they about the same? And if you didn’t use the American Cheese, could you just use grated Cheddar? Thank you!
Kathy, pouring queso over cooked pasta is a wonderful idea. I’m sure it would be delicious.
White American cheese is not the same as Velveeta and I haven’t tested this recipe with Velveeta so I can’t tell you how it will turn out. I do not recommend using Cheddar cheese in this recipe because Cheddar does not melt well.
Hi from Australia, what is half and half?
Half and half is half cream and half milk.
I would love to try the Queso recipe, but what is white American cheese? By the way, I LOVE your cookbook!
Hi Jan, I’m so glad you are enjoying the cookbook and recipes – thank you!!
American cheese is a processed cheese that is smooth, creamy, and melts very well. If you can’t find White American cheese, use a good easy melting cheese. White American works best so if you use a different cheese, you might need to add more half and half and cook it longer.
A delicious recipe and so easy to whip up when I get a craving for my “chips and dip.” Thank you.
Hi Lynn,
I’m so happy you like the recipe. Thank you for letting us know.
Joanie
Easy, fast and so yummy! Thanks for the recipe.
Debra,
I’m so happy you enjoyed the queso. Thanks so much for taking the time to let us know.
Joanie
I’ve been using White American cheese for years with a tad of chicken broth to thin and chopped Hatch Green Chili’s. Tomato, onion and/or piccadillo is nice too.
Such a great recipe!!
So simple with just three ingredients! Love it.