White Queso Dip (Printable)

Smooth and creamy white queso with diced jalapeños, green chilies, and warm spices ready in 20 minutes.

# What You'll Need:

→ Dairy

01 - 2 cups shredded white American cheese (Monterey Jack substitute)
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 Make It:

01 - Combine whole milk and heavy cream in a medium saucepan over medium heat. Bring just to a simmer without boiling.
02 - Add cream cheese to the hot milk mixture, whisking continuously until completely melted and smooth.
03 - Gradually add shredded white American cheese one handful at a time, whisking constantly until fully melted and the dip achieves a smooth, creamy 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. If dip thickens excessively, whisk in a small splash of milk to reach desired consistency. Serve immediately with tortilla chips.

# Expert Suggestions:

01 -
  • Comes together in 20 minutes flat, making it perfect for last minute gatherings or weeknight cravings
  • The creamy white cheese base creates that restaurant quality texture you cant get from yellow processed cheese
  • Customizable heat level means everyone from spice wimps to chili heads can enjoy it
02 -
  • White American cheese is non negotiable for authentic texture, Monterey Jack works but will give you a slightly different consistency
  • Never let your dairy mixture come to a rolling boil, which can cause the cheese to separate and turn grainy
  • The dip will continue to thicken as it sits, so make it slightly thinner than you think you want it
03 -
  • Grate your own cheese for the smoothest, most restaurant like texture
  • Keep a can of evaporated milk in your pantry to rescue overly thick queso at the last minute

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