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This Mozzarella Queso Dip is the best creamy white queso you will ever have! A simple mixture of mozzarella, white American cheese, shallots, and some cilantro that is ready in just 10 minutes makes this recipe perfect for game days or tailgating.
You’ll love it cause:
- It’s easy to make in one pan.
- This recipe is the perfect texture – the combination of cheeses makes this recipe clump-free.
- It’s fast – takes only 10 minutes to make!
- You can reheat it really well when the cheese starts to cool. It melts again beautifully.
Table of Contents
Ingredients
Queso with mozzarella is a twist on a popular recipe from my cookbook. For that recipe, I use all American cheese. But what I found by adding mozzarella was it produces more of that stringy cheese “pulling” that makes queso fundido so irresistible.
Mozzarella Cheese – I used a whole milk brand that came in block form to make it easier to grate, but a fresh cheese ball would also be ok.
American Cheese – I prefer to use white American cheese for this recipe. Good quality American cheese is made from very young cheddar and colby cheeses. It does not contain lots of additives like Velveeta.
Andrew and Everett is my brand of choice, but Organic Valley and Boar’s Head are also popular and widely found. You can typically request this in block form from the deli. Just ask them to cut you a big piece instead of slices. However, I’ve accidentally gotten slices in a grocery order and I just smush them together to grate it (just remove the little papers in between).
Milk – Whole milk is preferred for this recipe just because it’s super creamy and stands up well to heat. Sometimes I find that it’s easier to overheat low fat milks, making them slightly gritty. However, you can use whatever you have on hand, just be mindful of the heat.
Shallot – I love shallot in this recipe cause it’s got a really mild onion flavor with slight garlic flavors as well. It’s the best of both worlds. If you only have green onion/scallions on hand, you can also just use those.
Cumin – This spice adds just a hint of flavor. Not totally necessary, but delicious.
Cilantro – This isn’t a necessity, especially if you’re a cilantro hater. But I find it adds a nice touch of flavor and greenery.
Other mix ins that would be great are 1/2 a chopped jalapeno, corn, or your favorite salsa. I added green onion to mine.
I also highly recommend a cheese grater for this recipe. Having it finely grated will make everything melt so much easier.
How to Make
This recipe does take a bit of skill. But with my tips, you’ll be a pro.
- Start by heating chopped shallots in a medium sized pan over medium. Nonstick is preferred. No oil needed! (Picture 1)
- Stir in the milk and a small handful of the grated American cheese. Whisk over medium low heat until the cheese starts to melt and thicken. Then add more cheese, continuing the process. Don’t add one massive clump of cheese at one time, or it will be harder to get it to melt evenly. (Picture 2)
- Once the American cheese has fully incorporated, start the same process with the mozzarella cheese. Mozzarella cheese doesn’t melt as smoothly as American cheese, which is why you’re adding it last. Again, whisk in small handfuls till it’s incorporated smoothly. (Picture 3)
- Add in any last mix ins like cilantro, green onion, jalapeño, etc. Queso should be thick and leave a line when you move the whisk through. (Picture 4)
- Serve immediately. If the cheese begins to thicken, place back on low heat and whisk till it warms enough to smooth out. You can also pop it into the microwave for 15 second intervals, and that should work as well.
Recipe Tips
- Make sure you follow the instructions and recipe exactly to avoid a clumpy mess. I do not recommend cheese substitutions.
- Also invest in a cheese grater, which will allow the queso to melt beautifully.
- Velveeta is not real American cheese and is full of additives. This is not what you want! See the ingredients section for brand suggestions and how to have it cut into a solid block.
- Store mozzarella queso in the fridge up to 2-3 days.
- To reheat queso, microwave in 30 second intervals stirring in between.
Frequently Asked Questions
Typically Tex Mex restaurants use a combination of white American cheese which sometimes will be called “queso blanco” and chihuahua or a mixture of other types of cheese. The reason for this is American cheese melts so smoothly, and you can’t get that kind of texture with other cheeses. Queso fundido is a type of stringy queso that can be made by melting Monterey jack and mozzarella, but it won’t have the same creamy texture. You typically see it baked.
No, you cannot substitute another cheese or you will not have the same texture. For instance, cheddar cheese will not melt the same in a queso recipe and you will end up with a clumpy mess. You can use grated Oaxaca cheese instead of mozzarella.
The combination of both cheeses provides the best texture. With American cheese, you can super smooth creaminess and with mozzarella, you can the melty, stringy cheese texture. Together, they’re perfect for queso.
Recipes to Pair with Queso
For more great game day appetizers and recipes that would go great with this mozzarella queso dip, check out these posts.
Beef
Ground Beef Nachos
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Mozzarella Queso
Ingredients
- 1 shallot bulb minced (about 1/4-1/3rd cup)
- 2/3 cup milk
- 1/2 pound white American cheese
- 1/3 pound mozzarella cheese
- 1/4 teaspoon ground cumin
- 1 green onion, sliced
- 2 tablespoons chopped cilantro
- kosher salt and pepper to taste
Instructions
- Begin by grating the mozzarella and American cheese separately.
- In a medium pan over medium low heat, add the chopped shallot and stir. Add in milk, then take a small handful of the grated American cheese and use a whisk to stir it in till smooth. Be patient, the lower heat keeps this nice and smooth, but if it's not melting at all turn up the heat slightly. Add American cheese a small handful at a time till completely whisked in.
- Continue the process with the mozzarella cheese, adding in one small handful at a time and whisking in between. Once the mozzarella is whisked in completely and smooth. Add in any mix ins you like – cumin, the green onion, cilantro, and any salt and pepper to taste (I usually don't add any). Serve immediately.
Notes
- For American cheese I recommend Andrew and Everett, Boars Head, and Organic Valley. You can ask the deli counter to cut it into a block for you, or smush a bunch of slices together and grate it that way.
- I recommend using whole milk for the best texture and flavor, but any milk is ok. Just watch the heat or lower fat milks can curdle more easily.
- To reheat, just place back on low heat, or microwave in 15-20 second intervals, stirring between.
- Serve with tortilla chips, tortillas, tacos, taquitos, or my Mexican stuffed sweet potatoes!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use already grated monz cheese?
Yes you can.
I’ve made this SO many times with the Dizzy Cook instant shredded beef tacos, and Mexican rice. It’s SOO delicious. We put it on the tacos, the rice, the tortilla chips. Every guest raves about it when I make it!! Another plus, it’s easy to make.