Creamy White Queso Dip (Print View)

Creamy, cheesy Mexican-style dip with mild savory flavor. Perfect for parties and game nights.

# Ingredient List:

→ Dairy

01 - 2 cups shredded white American cheese (or Monterey Jack)
02 - 1/2 cup whole milk
03 - 1/4 cup heavy cream
04 - 2 tablespoons cream cheese

→ Vegetables & Aromatics

05 - 1 small jalapeño, finely diced (seeds removed for less heat)
06 - 1/4 cup diced green chilies (canned, drained)
07 - 1/4 cup finely diced onion
08 - 1 garlic clove, minced

→ Spices & Seasonings

09 - 1/4 teaspoon ground cumin
10 - 1/8 teaspoon chili powder
11 - Salt and white pepper, to taste

# How to Make:

01 - Combine milk and heavy cream in a medium saucepan over medium heat. Bring just to a simmer without boiling.
02 - Add cream cheese to the hot milk mixture, whisking continuously until fully melted and smooth.
03 - Gradually add shredded white American cheese a handful at a time, whisking constantly until completely melted and the dip achieves a smooth consistency.
04 - Stir in diced jalapeño, green chilies, onion, and garlic. Cook for 2-3 minutes with frequent stirring until vegetables soften.
05 - Add ground cumin, chili powder, salt, and white pepper. Taste and adjust seasoning as desired.
06 - Reduce heat to low to keep warm until serving, stirring occasionally. If the dip thickens too much, whisk in a splash of milk to loosen consistency. Serve with tortilla chips, fresh vegetables, or as a nacho topping.

# Expert Advice:

01 -
  • It comes together in about 20 minutes start to finish, which is basically magic when people are already hungry
  • The texture is restaurant quality smooth and creamy without any processed cheese product shortcuts
  • You can keep it warm in a slow cooker for hours, making it perfect for low stress hosting
02 -
  • American cheese from the deli counter melts better than the pre packaged stuff, so ask them to slice it thick and then shred it yourself at home
  • If the dip separates or gets grainy, whisk in a tiny bit more cream and it usually comes back together beautifully
  • Do not walk away from the stove once the cheese goes in, it can go from perfect to overheated in about thirty seconds
03 -
  • Grate your own cheese instead of buying pre shredded cheese, which has anti caking agents that can make the dip grainy
  • Room temperature cheese melts more evenly than cold cheese, so take it out of the fridge about 20 minutes before you start cooking

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