Creamy Chili’s Queso Copycat White Cheese Dip Recipe
A quick and easy homemade version of Chili’s famous creamy white cheese dip, perfect for parties and snack cravings with a smooth, cheesy texture and a subtle spicy kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 8 ounces white American cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1 cup half-and-half (can substitute with whole milk for a lighter dip)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (can substitute with 1 tablespoon cornstarch or gluten-free flour blend for gluten-free)
- 1 can (4 ounces) diced and drained green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- Salt to taste (start with ¼ teaspoon)
- 1 small fresh jalapeño, finely diced (optional)
Instructions
- Gather and prep all your ingredients: shred the American and Monterey Jack cheeses, drain the green chilies, and finely dice the jalapeño if using (about 5 minutes).
- In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1–2 minutes until the mixture smells slightly nutty but not brown.
- Slowly pour in the half-and-half while whisking to avoid lumps. Continue whisking until the mixture thickens slightly, about 3–4 minutes, forming a creamy base.
- Reduce heat to low. Gradually stir in the shredded American and Monterey Jack cheeses, stirring gently but constantly until the cheese melts into the sauce, about 5 minutes. Avoid high heat to prevent separation.
- Stir in the diced green chilies, garlic powder, onion powder, ground cumin, and salt. Add the jalapeño if using and mix well.
- If the dip is too thick, add a splash more half-and-half and stir. Taste and adjust salt or spices as needed. The dip should be creamy, pourable, and mildly spicy.
- Serve immediately in a warmed bowl with tortilla chips, veggies, or preferred dippers. Keep warm over very low heat if needed, stirring occasionally.
Notes
Use quality American cheese like Kraft for best melting and silky texture. To keep the dip gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour blend. Avoid high heat when melting cheese to prevent separation. Drain green chilies well to avoid thinning the dip. Reheat gently with a splash of milk or half-and-half to restore smoothness.
Nutrition
- Serving Size: About 1/4 cup per se
- Calories: 180
- Fat: 14
- Protein: 8
Keywords: queso dip, white cheese dip, Chili’s queso copycat, party dip, creamy cheese dip, easy dip recipe, homemade queso