BrokeAss Gourmet

BrokeAss Gourmet

White Cheddar Queso Dip

  • Prep Time 0:05
  • Cook Time 0:10
  • Estimated Cost $7.50

Happy Cinco de Mayo! Let's explore a May Fifth classic, shall we?

See, I love the idea of queso dip (essentially melted cheese), save for the fact that it's typically made with uber-processed cheese (think Velveeta), which gives it its super-creamy texture. Well, I think uber-processed cheese tastes like melted plastic and I refuse to eat it.

So, I decided to make it better. I make a simple roux, and then stired in creamy, nutty, delicious white cheddar.

I also swirled in a little chili powder and salt. You could certainly customize yours by adding things like chopped chipotle chilies, cumin, or a little fresh jalapeño.

The resulting dip: thick, creamy, cheesy queso that totally beats the fake stuff. Try it on tortilla chips for ballpark-style nachos, drizzled over grilled beef and corn tortillas for Southwest-ified tacos, or even atop a bowl of hot chili. And the best part? It reheats like a dream.

Note: Feel free to use regular yellow cheddar if you prefer.


  • 2 tablespoons butter $1 for a stick
  • 2 tablespoons all-purpose flour Pantry
  • 1 cup whole milk or half-and-half $1.50 for a pint
  • 1 1/2 cups shredded white cheddar cheese 3.50 for 12 oz.
  • 1/2 teaspoon (or more to taste) chili powder $1.50 for 1 oz.
  • 1/4 teaspoon salt (or more to taste) Pantry

Recipe Serves 6-8


  1. Melt butter in a medium pot over medium heat.
  2. Whisk in flour and cook, whisking throughout, for 1 minute.
  3. Gradually add the milk, whisking constantly, until a thick sauce forms (this should take 6-7 minutes).
  4. Melt in the cheese, whisking constantly, for 1-2 minutes and season with the chili powder and salt.
  5. Let cool for 5 minutes, then serve warm, garnished with more chili powder if desired.


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What They're Saying

ccs, on Apr 22, 06:02 AM, wrote:

I really love the idea of this recipe, but since I’m living in Germany, I’m having a lot of trouble finding Cheddar cheese. Do you happen to know of another cheese that might substitute well? I may just have to start experimenting with local cheeses.

Butterkäse and Gouda are probably the two most common cheeses I’ve seen here. Any idea if they’d sub well?

Zane, on Apr 23, 01:27 PM, wrote:

Leave Germany. Immediately.

Wendy, on Apr 25, 10:38 AM, wrote:

Try adding some spinach too!

chelsea, on May 1, 09:09 PM, wrote:

I’m totally from Texas and still totally digging this recipe – it looks yum!

Cooking Contest, on May 6, 10:45 PM, wrote:

I’m from Texas and we definitely like our queso! I’m glad the queso reheats well. I can’t wait to try it out!


bellamomma, on May 11, 10:08 AM, wrote:

hi Germany! Gouda makes an amazing dip as well. Follow her directions, using the gouda, but instead of chili powder – use fresh ground black pepper..OMG – it’s sooooooo good!

In Texas, on Dec 31, 02:21 PM, wrote:

I’m in Texas and I have to agree processed cheese is nasty. Only modifications I have are adding some onion, green chilis or jalapenos, and tomato instead of chili powder. We just like it with the veggies and a lil (okay, a lot) spicier! Adding spinach would be awesome!

Barbara, on Mar 31, 11:48 AM, wrote:

Add ground beef and taco sauce for this to be much like the white cheddar queso at TGI Fridays!

oneintheoven, on May 30, 10:50 PM, wrote:

I’m prego and craving queso but don’t like the idea of using processed cheese product. I got some Monterey Jack and picked fresh tomatoes and peppers from the garden. Think I may use some smoked paprika for garnish. Thanks for the recipe!!!!

Suzanne, on Aug 8, 01:05 PM, wrote:

From texas, added a half cup of homemade salsa and it was yummy!, on Feb 26, 12:25 AM, wrote:

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Just wanted to thank you Gabi for an awesome creation. I made a modified version of this recipe last night and it was absolutely fabulous!

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