White Queso Dip

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This White Queso Dip is smooth, creamy, and packed with flavor. Made with pepper jack cheese and green chiles, it is perfect for dipping tortilla chips or drizzling over tacos and nachos.

Course Appetizer

Cuisine Mexican, New Mexican

Keyword cheese, dip, green chile

Prep Time 6

Cook Time 4

Total Time 10

Servings people

Calories 104kcal

Author Jillian Wade

Cost $3.90

Equipment

medium saucepan
whisk
Rubber spatula or wooden spoon
Measuring cups
Measuring spoons

Ingredients

1 cup half-and-half
1 tablespoon cornstarch
½ teaspoon chicken bouillon granules or ½ bouillon cube crushed
8 ounces shredded pepper jack cheese
4 ounce can chopped green chiles

Instructions

In a medium saucepan, whisk together the half-and-half, cornstarch, and chicken bouillon until smooth. A few small clumps are fine.
1 cup half-and-half, 1 tablespoon cornstarch, ½ teaspoon chicken bouillon granules or ½ bouillon cube
Place the saucepan over medium heat and cook until the mixture begins to gently simmer, whisking occasionally to dissolve any remaining cornstarch.
Reduce the heat to low. Gradually whisk in the shredded pepper jack cheese until fully melted and smooth.
8 ounces shredded pepper jack cheese
Stir in the chopped green chiles.
4 ounce can chopped green chiles
Serve immediately with tortilla chips.

Video

Notes

For the smoothest, creamiest queso, freshly grated cheese is essential. Pre-shredded cheese contains anti-caking additives that prevent it from melting smoothly and can give your white queso a grainy texture.
This green chile white queso dip doubles easily. Just be sure to use a large saucepan so the cheese melts evenly without spilling.

Storage & Reheating

Fridge: Store leftovers in an airtight container in the fridge for 3–4 days. It will solidify when cold—this is normal!
Reheating: Microwave in 30-second intervals, stirring in between. You may need to whisk in a splash of milk to restore the creamy consistency of your Green Chile Queso.

Nutrition