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Restaurant Style White Queso Dip

A spot on copy cat of your favorite restaurant Queso dip, that's quick & easy enough to get your anytime. 
Author: Meaghan @ 4 Sons R Us


  • 3/4 lb deli sliced white American cheese, roughly chopped
  • 1/4 lb fontina cheese, shredded
  • 1 1/4 cup half & half
  • 2 tbsp canned green chilies, minced
  • 1 tsp chili powder
  • 1/2 tsp ground nutmeg
  • 1 tsp red pepper flakes, optional
  • salt & pepper, to taste
  • diced tomatoes, for garnish
  • cilantro leaves, for garnish


  • Heat the half & half in a medium skillet over medium/high heat. Watch as soon as it starts simmering, just before it reaches a boil, reduce the heat to low.
  • Starting with the american cheese, slowly stir the cheese in working in batches. Slowly increase the heat to medium, stirring constantly. And I do mean stirring constantly. As each addition of cheese is completely incorporate, smooth/bubbly, add a bit more and continue the process until all the cheese has been completely incorporated. 
  • Stir in the chilies, chili powder, nut meg, salt & pepper, and chili flakes until evenly incorporated.
  • At this point you have two options. A) Transfer the queso to a bowl or a small crock pot to keep it warm, and serve with chips. B) Transfer the queso to a small oven proof dish, and broil for 3 minutes, or just until it begins to bubble and brown.
  • Whichever method you choose, top the dish with diced tomato and cilantro leaves before serving and enjoy!


Recipe adapted from The Cookie Rookie