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Mexican Restaurant Style White Cheese (Queso) Dip

Mexican Restaurant Style White Cheese (Queso) Dip
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This Mexican Restaurant Style White Cheese (Queso) Dip is a rich, creamy, and flavorful dip that mimics the authentic taste you find at your favorite Mexican eateries. Perfectly balanced with mild spices, jalapeños, and green chilies, this queso dip melts smoothly to create a velvety texture ideal for parties, snacking, or as a delicious topping for tacos and nachos. Ready in under 20 minutes, it transforms simple ingredients into a crowd-pleasing, versatile dip that’s sure to impress.

Ingredients

Scale

Cheeses

  • 8 oz White American cheese, shredded (avoid pre-shredded)
  • 8 oz Monterey Jack cheese, shredded

Dairy

  • 1 to 1 1/2 cups whole milk or half and half

Peppers

  • 1–2 fresh jalapeño peppers, finely chopped (remove seeds for less heat)
  • 1 (4 oz) can diced green chilies, drained

Spices

  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • Salt to taste

Instructions

  1. Prepare the ingredients: Finely grate the white American and Monterey Jack cheeses to ensure smooth melting. Chop the jalapeño peppers finely, removing seeds if you prefer less heat. Drain the canned green chilies to remove excess liquid.
  2. Warm the milk: In a medium saucepan, gently warm the whole milk or half and half over medium-low heat. Avoid boiling to prevent scorching; the milk should be hot enough to melt the cheese smoothly.
  3. Add the cheese gradually: Slowly add the shredded cheeses in small batches to the warm milk, stirring constantly. Gradual melting helps achieve a smooth, lump-free queso dip.
  4. Incorporate peppers and spices: Stir in the chopped jalapeños, diced green chilies, onion powder, garlic powder, and ground cumin. Mix thoroughly to evenly distribute flavors.
  5. Adjust seasoning and consistency: Taste the dip and add salt as needed. If the dip is too thick, add a splash of milk and stir until reaching the desired creaminess. Keep the dip warm on the lowest heat setting until serving.

Notes

  • Use block cheese and shred your own for best melting quality and flavor.
  • Melt cheese over low heat to prevent clumping or separation.
  • Fresh jalapeños provide a brighter, crisper heat than jarred.
  • Stir constantly to maintain a smooth texture.
  • Adjust heat level by removing or including jalapeño seeds as preferred.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently before serving.
  • Freezing is not recommended as texture may degrade.
  • Use a slow cooker or warming tray to keep queso dip warm during parties.

Nutrition

Keywords: queso dip, white cheese dip, Mexican cheese dip, appetizer, party dip, creamy dip, Mexican restaurant style, white American cheese dip, Monterey Jack queso

Find it online: https://cherrycooks.com/mexican-restaurant-style-white-cheese-queso-dip/