Description
This Mexican Restaurant Style White Cheese (Queso) Dip is a smooth, creamy, and flavorful cheese dip perfect for parties and casual gatherings. Made with white American cheese, green chiles, and a blend of spices like cumin and chipotle powder, this recipe can be prepared using either a slow cooker or double boiler method for a perfectly melted, thickened dip.
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 into the slow cooker. Heat on low, stirring occasionally, until the cheese is fully melted and the mixture is smooth and thickened, about 45 minutes to 1 hour.
- Double Boiler Method: In the top section of a double boiler, add the milk, chopped green chiles, cumin, and chipotle powder. Gradually add the cheese slices, stirring constantly to ensure the cheese melts fully before adding more. Continue stirring until the mixture is smooth and creamy.
- Serving: Serve the queso dip immediately while warm or keep it warm in the slow cooker on the low setting until ready to serve.
Notes
- You can substitute the canned green chiles with fresh jalapeños for extra heat.
- Adjust the amount of milk or half-and-half to reach your desired consistency—less for thicker dip, more for thinner.
- The chipotle powder is optional but adds a smoky depth to the flavor.
- This dip pairs wonderfully with tortilla chips, tacos, or as a topping for nachos.
- To store leftovers, refrigerate in an airtight container and reheat gently over low heat or in a double boiler to avoid burning.
