Creamy White Queso Dip (Printable)
Creamy, cheesy white dip with jalapeños and spices. Perfect for parties and game nights with tortilla chips.
# What You'll Need:
→ Dairy
01 - 2 cups shredded white American cheese (or Monterey Jack)
02 - ½ cup whole milk
03 - ¼ cup heavy cream
04 - 2 tablespoons cream cheese
→ Vegetables & Aromatics
05 - 1 small jalapeño, finely diced, seeds removed
06 - ¼ cup diced green chilies, canned and drained
07 - ¼ cup finely diced onion
08 - 1 garlic clove, minced
→ Spices & Seasonings
09 - ¼ teaspoon ground cumin
10 - ⅛ teaspoon chili powder
11 - Salt and white pepper to taste
# How to Cook:
01 - In a medium saucepan over medium heat, combine milk and heavy cream. Bring just to a simmer without boiling.
02 - Whisk in cream cheese until completely melted and smooth.
03 - Gradually stir in shredded white American cheese, a handful at a time, whisking constantly until fully melted and dip is smooth.
04 - Stir in diced jalapeño, green chilies, onion, and garlic. Cook for 2-3 minutes, stirring frequently, until vegetables soften.
05 - Add ground cumin, chili powder, salt, and white pepper. Adjust seasoning to taste.
06 - Reduce heat to low and keep warm until serving, stirring occasionally. If dip thickens, whisk in a splash of milk. Serve warm with tortilla chips.
# Expert Advice:
01 -
- The texture comes out impossibly smooth, like restaurant queso but better because you control everything
- It takes literally 20 minutes start to finish, which is dangerous because youll want to make it constantly
02 -
- Never use pre shredded cheese from bags, the anti caking coating will make your queso grainy and separated
- Low and slow is the way, high heat will cause the dairy proteins to seize up and turn your dip into a broken mess
03 -
- White American cheese from the deli counter melts more smoothly than any other cheese I have tried
- Room temperature dairy incorporates more easily, so set everything out about 20 minutes before starting