Creamy White Queso Dip (Print Version)
Smooth, 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
# Directions:
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 constantly until fully melted and smooth.
03 - Gradually stir in shredded white American cheese, one handful at a time. Whisk continuously until completely melted and the dip achieves a smooth, creamy consistency.
04 - Stir in diced jalapeño, green chilies, onion, and garlic. Cook for 2-3 minutes, stirring frequently, until vegetables soften slightly.
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. Stir occasionally to prevent separation. If dip becomes too thick, whisk in a small splash of milk to reach desired consistency.
# Insider Tips:
01 -
- This comes together in under 20 minutes but tastes like it simmered all afternoon
- The creamy white American cheese creates that restaurant style texture you cant get from cheddar alone
02 -
- Never use pre shredded cheese because the anti caking coating prevents smooth melting and makes the dip grainy
- If your queso separates or becomes grainy, whisk in an extra teaspoon of cream cheese to bring it back together
03 -
- Grate your own cheese from a block for the silkiest, most professional texture
- Room temperature cream cheese incorporates more smoothly than cold from the fridge