Description
A quick and easy creamy white queso dip recipe that’s perfect for parties or a cozy night in. This homemade white queso is made with melty cheeses, green chilies, and a hint of spice, offering a delicious alternative to store-bought versions.
Ingredients
Scale
- 1 tbsp butter
- ½ cup white onion, finely diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 jalapeño, seeded and finely diced (optional)
- 2 cups (225 g) shredded white American cheese
- 1 cup (100 g) shredded Monterey Jack cheese
- 1 cup (240 ml) whole milk
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- In a medium saucepan, melt butter over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Stir in the diced green chilies and jalapeño. Cook for 2 minutes to release flavor.
- Reduce heat to low. Add shredded cheeses gradually, stirring constantly.
- Slowly pour in milk, whisking until the cheese is melted and the sauce is smooth. Stir in cumin, salt, and pepper.
- If the queso is too thick, add more milk a splash at a time until desired texture is reached.
- Transfer to a serving bowl. Garnish with fresh cilantro and serve warm with tortilla chips, vegetables, or as a drizzle for your favorite dishes.
Notes
- Use block cheese, not pre-shredded, for the best melting results.
- Melt cheese over low heat to prevent clumping or a grainy texture.
- Whisk constantly to keep the dip silky and lump-free.
- Add milk gradually to control the consistency.
- Keep warm in a slow cooker on the warm setting for parties.
- Cover the dip if not serving right away to prevent a skin from forming.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion