5.0 from 15 votes
Easy White Queso
This white queso dip, also known as Mexican white cheese dip or Mexican cheese dip, is a versatile and delicious dish that is perfect for any occasion. Whether you're hosting a 5 de Mayo party, a game night, or a casual get-together, this dip is sure to be a crowd-pleaser. The recipe is simple and only requires a few ingredients, including Pepper Jack American Cheese, which gives the dip its creamy texture, and canned pickled jalapeno, which adds a perfect spicy kick.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 20
Calories: 191 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- Two Packages of 24 slices white American Cheese or Pepper Jack American Cheese
- 3 Cups whole milk
- 4 whole pieces of pickled jalapeños. (The amount of heat can be adjusted by adding more or less picked jalapeños to taste)
Instructions
- Start by blending 1 cup of milk and 4 pickled jalapeños in a blender until they are completely crushed. This will create a spicy and creamy liquid base for the dip.
- In a medium pot over medium heat, combine the milk and jalapeño mixture, American cheese, and the remaining milk.
- Bring the mixture to a gentle simmer (make sure it doesn't boil), then reduce the heat to low, stirring constantly with a heat-proof rubber spatula. This will help prevent the cheese from sticking, burning, or separating.
- Once the cheese is completely melted, remove the pot from heat and transfer the dip to a heat-proof bowl. Keep in mind that the Cheese Dip will thicken more as it cools.
- Serve it warm as a dip or over any dish you enjoy! You can enjoy it with tortilla chips or as a topping for nachos.
Cup of Yum
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: White Queso Dip, cool to room temperature, and transfer the dip to an airtight container. Place the container in the refrigerator, where it can be stored for 3-4 days.
- To reheat: For the stovetop method, heat the desired amount of dip in a saucepan over low to medium-low heat, stirring constantly until it is warmed and smooth. If using the microwave, place the dip in a microwave-safe bowl and heat it in short intervals, stirring between intervals, until thoroughly heated.
- If the dip becomes too thick after reheating, you can add a splash of milk and stir until you achieve the desired consistency. Remember to reheat only the portion you plan to consume to maintain the dip's quality.
- If the dip becomes too thick after reheating, you can add a splash of milk and stir until you achieve the desired consistency. Remember to reheat only the portion you plan to consume to maintain the dip's quality.
- Make-Ahead
- Make-Ahead
- White Queso Dip can be made ahead of time for convenience and to save time. Here's how to make it ahead: Prepare the White Queso Dip per the recipe instructions. Once the dip is cooled, transfer it to an airtight container and store it in the refrigerator for up to 5 days. When you're ready to serve the dip, take it out of the refrigerator and let it come to room temperature for about 30 minutes. Follow the Reheat Instructions above.
- White Queso Dip can be made ahead of time for convenience and to save time. Here's how to make it ahead: Prepare the White Queso Dip per the recipe instructions. Once the dip is cooled, transfer it to an airtight container and store it in the refrigerator for up to 5 days. When you're ready to serve the dip, take it out of the refrigerator and let it come to room temperature for about 30 minutes. Follow the Reheat Instructions above.
- To store: White Queso Dip, cool to room temperature, and transfer the dip to an airtight container. Place the container in the refrigerator, where it can be stored for 3-4 days.
- To reheat: For the stovetop method, heat the desired amount of dip in a saucepan over low to medium-low heat, stirring constantly until it is warmed and smooth. If using the microwave, place the dip in a microwave-safe bowl and heat it in short intervals, stirring between intervals, until thoroughly heated.