White Queso Dip (Printable)
Creamy, cheesy dip with mild heat from jalapeños and green chilies. Ready in 20 minutes.
# 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 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 It:
01 - In a medium saucepan over medium heat, combine milk and heavy cream; bring just to a simmer without boiling.
02 - Add cream cheese, whisking until melted and smooth.
03 - Gradually stir in shredded white American cheese, a handful at a time, whisking constantly until completely melted and dip is smooth.
04 - Stir in diced jalapeño, green chilies, onion, and garlic. Cook for 2-3 minutes, stirring often, until vegetables soften.
05 - Add ground cumin, chili powder, salt, and white pepper. Adjust seasoning as desired.
06 - Reduce heat to low and keep warm until serving, stirring occasionally. If dip thickens too much, whisk in a splash of milk to loosen. Serve with tortilla chips, fresh vegetables, or as a topping for nachos.
# Expert Tips:
01 -
- This dip comes together in twenty minutes flat, perfect for when guests arrive earlier than expected
- The white American cheese creates the silkiest, most velvety texture youve ever tasted
02 -
- Never let your dairy mixture come to a rolling boil or the cheese will separate and turn grainy
- White American cheese from the deli counter melts better than pre packaged brands
03 -
- Grate your own cheese from blocks for the smoothest melting results
- Room temperature ingredients blend together more easily than cold ones