Description
This Mexican Restaurant Style White Cheese (Queso) Dip is a creamy, flavorful dip made with white American cheese, green chiles, and warm spices. Perfect for serving as an appetizer or snack, it can be prepared using a slow cooker or double boiler method to achieve a smooth, melty texture ideal for dipping chips or drizzling over dishes.
Ingredients
Scale
Cheese Dip Ingredients
- 1 pound white deli-sliced American cheese
- â…” cup milk or half-and-half
- 3-4 tablespoons canned, chopped green chiles or jalapeños
- 1 teaspoon cumin
- 1 teaspoon chipotle powder (optional)
Instructions
- Slow Cooker Method: Add all the ingredients—cheese slices, milk or half-and-half, chopped green chiles, cumin, and chipotle powder—into the slow cooker. Heat on low, stirring occasionally to prevent burning, until the cheese is fully melted and the dip is smooth and thickened, approximately 45-50 minutes.
- Double Boiler Method: In the top section of a double boiler, combine the milk, green chiles, cumin, and chipotle powder. Gradually add the cheese slices in batches, stirring constantly until each batch is completely melted. Continue this process until all cheese is incorporated and the mixture is smooth and creamy. Keep warm until serving.
- Serve: Once melted and smooth, serve the queso dip immediately with tortilla chips or keep it warm in the slow cooker for continuous serving.
Notes
- Use half-and-half instead of milk for a richer, creamier dip.
- Adjust the amount of green chiles or jalapeños based on your preferred spice level.
- The chipotle powder is optional but adds a nice smoky heat.
- If using the slow cooker method, stirring occasionally is important to avoid cheese sticking to the sides and bottom.
- Store leftover queso in an airtight container in the refrigerator and gently reheat when needed.
