Creamy White Queso Dip (Printable)
A smooth, cheesy dip with jalapeños and spices ready in 20 minutes.
# What You Need:
→ Dairy
01 - 2 cups shredded white American cheese (Monterey Jack may be substituted)
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
# Steps:
01 - Combine whole milk and heavy cream in a medium saucepan over medium heat. Bring the mixture just to a simmer without boiling.
02 - Add cream cheese to the simmering milk mixture, whisking constantly until completely melted and smooth.
03 - Gradually stir in shredded white American cheese, adding one handful at a time. Whisk continuously until fully incorporated and the dip reaches a smooth, velvety consistency.
04 - Stir in diced jalapeño, green chilies, onion, and garlic. Continue cooking for 2-3 minutes with frequent stirring until vegetables are softened.
05 - Add ground cumin, chili powder, salt, and white pepper. Taste and adjust seasonings as needed to achieve desired flavor profile.
06 - Reduce heat to low setting to keep warm. Stir occasionally to prevent separation or skin formation. If consistency becomes too thick, whisk in a small amount of milk to achieve desired texture.
07 - Transfer to serving bowl and accompany with tortilla chips, fresh vegetables, or use as a nacho topping. Serve immediately while warm.
# Expert Advice:
01 -
- It comes together in twenty minutes flat, which matters when you have hungry people hovering
- The texture is restaurant-smooth, but you control exactly what goes into it
02 -
- High heat will make your cheese separate and turn grainy—low and slow wins this race
- Shredding your own cheese from blocks melts better than pre-shredded, which has anti-caking agents
03 -
- Room temperature ingredients melt more evenly than cold ones
- A slow cooker set to low keeps this perfect for hours without scorching the bottom