Mexican Restaurant Style White Cheese (Queso) Dip
Creamy, smooth white queso dip just like at Mexican restaurants — a blend of white American and Monterey Jack cheeses melted with milk and green chiles, brightened with jalapeño and cilantro. Perfect for chips or drizzling over tacos.
Ingredients
Main Ingredients
- 16 ounce white American cheese, cubed
- 8 ounce Monterey Jack cheese, shredded
- 1 cup whole milk add more for thinner consistency
- 4 ounce roasted diced green chiles (canned)
- 1 count jalapeño, seeded and finely chopped leave seeds for more heat
- 0.25 cup yellow onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon butter
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt adjust to taste
- 0.25 cup fresh cilantro, chopped for garnish
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and jalapeño and sauté until the onion is translucent, about 3–4 minutes.
- Add the minced garlic and ground cumin and cook for 30 seconds until fragrant.
- Lower the heat to medium-low and pour in the milk. Warm the milk, stirring, but do not let it boil.
- Gradually add the cubed white American cheese and shredded Monterey Jack, stirring constantly until the cheeses are fully melted and the mixture is smooth.
- Stir in the roasted green chiles, salt, and black pepper. Continue cooking on low for 1–2 minutes to combine flavors. If the dip is too thick, thin with additional warm milk a tablespoon at a time.
- Remove from heat and transfer to a serving bowl. Garnish with chopped cilantro and serve warm with tortilla chips or drizzled over nachos and tacos.
Notes
For a smoother commercial-style queso, use an immersion blender briefly after melting. Keep warm in a small slow cooker for parties. Store leftovers refrigerated and gently reheat with splash of milk.
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