Description
This Mexican Restaurant Style White Cheese (Queso) Dip is a creamy, flavorful cheese dip made with American cheese, milk or half-and-half, green chiles, cumin, and optional chipotle powder. Perfect for serving with tortilla chips or as a topping for your favorite Mexican dishes, this recipe offers two easy preparation methods: slow cooker and double boiler, ensuring smooth, melty queso every time.
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
- Prepare ingredients: Gather all the ingredients including white American cheese slices, milk or half-and-half, green chiles, cumin, and chipotle powder.
- Slow Cooker Method: Place all ingredients into the slow cooker. Stir to combine, then cover and heat on low, stirring occasionally until the cheese is fully melted and the dip thickens to a creamy consistency.
- Double Boiler Method: Set up a double boiler by simmering water in a pot and placing a heatproof bowl over it. Gradually add the American cheese slices to the bowl, 1-2 slices at a time, stirring continuously until each addition is completely melted and blended together. Stir in the milk, green chiles, cumin, and chipotle powder for a smooth, well-incorporated dip.
Notes
- Use half-and-half for a richer and creamier dip, or milk for a lighter version.
- Adjust the amount of green chiles or jalapeños depending on desired spice level.
- Chipotle powder adds a smoky heat but is optional.
- Stir frequently during melting to prevent cheese from scorching or clumping.
- This cheese dip is best served warm and enjoyed immediately for optimal texture.
