Description
This Mexican Restaurant Style White Cheese (Queso) Dip is a creamy, flavorful, and slightly spicy cheese dip perfect for serving warm with tortilla chips or as a delicious topping for tacos, burritos, and nachos. Made with white American cheese, milk, cream, and a blend of spices, this dip brings authentic restaurant-style queso to your home in just 15 minutes.
Ingredients
Scale
Cheese Base
- 2 cups white American cheese, shredded or cubed
- 1/2 cup whole milk (or more, as needed)
- 1/4 cup heavy cream
Flavorings
- 1 small jalapeño, finely diced (optional)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1 tbsp diced green chilies (canned)
Garnish
- 1 tbsp fresh cilantro, chopped (optional)
Instructions
- Melt the Cheese: In a medium saucepan, combine the white American cheese, whole milk, and heavy cream over low heat. Stir frequently to prevent the cheese from sticking to the bottom of the pan and to encourage smooth melting.
- Add Flavors: Once the cheese has started to melt and become smooth, stir in the garlic powder, onion powder, cumin, and diced green chilies to infuse the dip with classic Mexican flavors.
- Incorporate Jalapeño: For an extra kick of heat, mix in the finely diced jalapeño at this stage. Adjust the amount according to your preferred spice level or omit if you want a milder dip.
- Achieve Desired Consistency: Continue stirring the dip on low heat until the cheese is fully melted and the mixture is smooth and creamy. If the dip seems too thick, add a small splash of milk to thin it to your liking.
- Serve: Transfer the queso dip to a serving bowl and garnish with freshly chopped cilantro, if desired. Serve the warm dip immediately with tortilla chips or use it as a rich topping for tacos, burritos, or nachos.
Notes
- Use white American cheese for authentic flavor and smooth melting; substitute with other good melting cheeses if necessary.
- Adjust the milk quantity to control the thickness of the dip.
- For a smokier flavor, try adding a pinch of smoked paprika along with the other spices.
- If you prefer a milder dip, omit the jalapeño and use mild green chilies.
- Store leftovers in an airtight container in the refrigerator and reheat gently on the stovetop, adding a bit of milk to return to dip consistency.
