White Queso Dip Recipe

Make a roux

In a medium saucepan set over medium heat, melt the butter until foaming but not browned (about 1 minute). Add the flour and whisk continuously for 1 to 2 minutes until the mixture turns pale and smells slightly toasty. This cooks the flour to avoid a raw taste.

Add liquids

Slowly whisk in the whole milk and half-and-half in a steady stream to prevent lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (about 4–5 minutes).

Finish cheeses and seasoning

Reduce heat to low. Remove the pan briefly from heat and add the cream cheese, whisking until it melts and the sauce smooths out. Gradually add the shredded white cheddar and Monterey Jack a handful at a time, whisking between additions so the cheese fully melts and the sauce stays smooth. Stir in the drained diced green chiles, minced garlic, ground cumin, black pepper, kosher salt, and hot sauce (if using). Return to the lowest heat setting and keep warm, stirring occasionally to prevent sticking. Taste and adjust salt or hot sauce as needed.

Keep smooth

If the queso becomes too thick, stir in up to 2 tablespoons additional milk to reach desired dipping consistency. Do not boil once the cheese is incorporated to avoid graininess; maintain low heat and stir often.

Combine the diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, lime juice, and 1/2 teaspoon kosher salt in a medium bowl. Mix gently to combine. Taste and adjust lime or salt. Let sit for 10–15 minutes at room temperature to allow flavors to meld.

Transfer the warm queso to a serving bowl or small fondue-style pot. Spoon the pico de gallo into a small bowl alongside or place a few spoonfuls on top of the queso (so guests can mix as they like). Garnish with chopped green onion and extra cilantro. Serve immediately with tortilla chips for dipping.

Leftovers: cool to room temperature, transfer to an airtight container, refrigerate up to 3 days. Reheat gently over low heat or in a double boiler, adding a splash of milk to restore creaminess.