White Queso Dip (Print)
Creamy, cheesy white dip with jalapeños and spices. Ready in 20 minutes.
# What You 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 for less heat
06 - ¼ cup canned diced green chilies, 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 Make:
01 - Combine milk and heavy cream in a medium saucepan over medium heat. 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 the dip is smooth.
04 - Add diced jalapeño, green chilies, onion, and garlic. Cook for 2-3 minutes, stirring frequently, until vegetables soften.
05 - Stir in ground cumin, chili powder, salt, and white pepper. Adjust seasoning to taste.
06 - Reduce heat to low to keep warm. Stir occasionally and whisk in a splash of milk if the dip thickens too much. Serve warm with tortilla chips, fresh vegetables, or as a nacho topping.
# Expert Advice:
01 -
- This comes together in twenty minutes flat but tastes like it simmered all afternoon
- The white American cheese melts into the silkiest smooth texture you have ever dipped a chip into
02 -
- White American cheese from the deli counter melts better than pre shredded bags which contain anti caking agents
- Never let the milk mixture come to a full boil or the dairy proteins can separate and turn grainy
03 -
- Grate your own cheese from a block for the smoothest melting texture
- Room temperature ingredients incorporate faster and more evenly