White Queso Dip (Printable)

Creamy, cheesy Mexican-inspired dip with mild heat. Ready in 20 minutes.

# What You’ll Need:

→ Dairy

01 - 2 cups shredded white American cheese
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
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 Steps:

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 warm dairy mixture, whisking until completely melted and smooth.
03 - Gradually stir in shredded white American cheese one handful at a time, whisking constantly until fully melted and the dip achieves a smooth consistency.
04 - Stir in diced jalapeño, green chilies, onion, and garlic. Cook for 2-3 minutes with frequent stirring until vegetables soften.
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, stirring occasionally. If dip becomes too thick, whisk in a small amount of milk to reach desired consistency.
07 - Serve warm with tortilla chips, fresh vegetables, or as a topping for nachos.

# Expert Tips:

01 -
  • This dip stays perfectly creamy and smooth, never separating into that oily mess you get with processed cheese products
  • It comes together in under 20 minutes, making it your secret weapon for unexpected guests
  • The mild heat lets everyone enjoy it, while still having those authentic Mexican flavors that make restaurant queso so addictive
02 -
  • Never use pre shredded cheese from a bag, the anti caking coating prevents proper melting and your dip will have a gritty texture
  • White American cheese from the deli counter melts differently than blocks, so ask them to shred it for you
  • If the dip separates while cooling, whisk in a tiny bit more cream while reheating and it will come back together
03 -
  • Pat your diced vegetables dry with paper towels before adding, excess water can make the dip thin
  • Use a white pepper grinder instead of pre ground white pepper for the freshest flavor

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