Small Batch White Queso

a small batch of white queso next to a plate of tortilla chips.

5 from 17 votes

Creamy white queso dip made with simple ingredients and ready in minutes. This easy recipe for one or two delivers smooth, restaurant-style flavor at home.

Prep Time2

Cook Time5

Total Time7

Course: Appetizer

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Keyword: cheese, cheese dip, queso, queso blanco, small batch queso, white queso

Servings: serving

Author: Joanie Zisk

Equipment

1-quart saucepan

Ingredients

¼ pound white American cheese
¼ cup half and half
1 tablespoon salsa verde

US - Metric

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.