White Queso Dip Recipe
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5.0
39 reviews
Excellent
White Queso Dip Recipe
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An all-natural, easy creamy white mozzarella queso dip recipe you can get behind! Restaurant style Mexican White Cheese dip is loaded with real cheese, green chiles, and aromatic spices. No Velveeta here!
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Ingredients
- 3/4 lb white American cheese whole milk (purchase in deli), grated or cut into small cubes
- 4 oz mozzarella cheese try fontina or white cheddar cheese as well, grated
- 2 oz White Cheddar Cheese sharp or mild, grated
- 1 1/4 cups half-and-half
- 2 tablespoons canned green chiles mild or spicy, or use canned jalapeños, chopped
- 3/4-1 teaspoon chili powder sub. with cumin or leave out both if desired
- ¾-1 teaspoon cumin Use cumin or chili or both, I like both
- 1/4-1/2 teaspoon nutmeg optional (tastes amazing) use ground or fresh grated
- 1 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper or black ground pepper
Garnish Suggestions
- chopped tomatoes
- fresh diced jalapeños
- jarred jalapeños whole or diced
- fresh cilantro chopped
- red onion minced
- black olives sliced
Instructions
- Prep all ingredients, once you start the recipe you need to stir continually.
- In a heavy bottomed medium pot or 10" cast iron skillet, pour in your half & half and heat over medium heat. Once it starts simmering, but not boiling (it will crawl up sides of pan slightly when ready), reduce heat to low.
- In small batches, whisk your American cheese into cream, whisking until smooth before adding more cheese. It melts quickly, so keep adding a little at a time. Once your American cheese has been incorporated, start whisking your mozzarella (try fontina or white cheddar cheese too) cheese. Whisk until melted and smooth. Don't stop stirring!
- Stir in green chilies, chili powder, cumin, salt and pepper. Stir well.
- Remove from heat and pour into a porcelain or ceramic or cast iron skillet. Cast iron works great since you can heat ahead of time and they hold their heat for a while, but not forever. If re-warming is needed when serving in cast iron, return to the stove top over low heat, adding a splash of cream or milk, stir to combine.
- You may also pour into a mini slow cooker for serving, it will keep it warm and smooth, stir occasionally. Toss on your garnish, it really does add to the presentation, but adds delicious flavor and yummies for dipping.
- Serve with your favorite (warm-see notes) tortilla chips and salsa and enjoy!
Equipments used:
Notes
- Variations & Substitutions
- How to Make Queso in your Slow Cooker
- Storage
- Store cooled dip in an airtight container in the fridge 5-7 days.
- Reheat on the stovetop over low heat, stirring in a little cream or milk until it's warmed through and silky smooth.
- Reheat on the stovetop over low heat, stirring in a little cream or milk until it's warmed through and silky smooth.
- Change the Cheese - Instead of sharp cheddar or mozzarella, use your favorite cheese. Pepper Jack cheese, Swiss or Monterey Jack cheese, also try smoked cheeses for the best cheesy dip. The American cheese is what gives it the smooth creamy texture.
- Add Protein | Stir in cooked ground beef, or browned sausage, like my 3-Ingredient Sausage Dip. Also try chorizo sausage.
- Try adding a can of quality corn (drained), some drained and rinsed black beans, stirring right into the dip.
- Add half and half and all of the grated cheeses to your slow cooker or crock pot, turn to HIGH and cover.
- Stir regularly until cheeses are melted into the half and half and it's smooth and creamy.
- Once cheeses are melted, turn slow cooker to LOW and add spices, chiles and any other add-ins, stirring to incorporate.
- Keep on warm for serving straight from the slow cooker, stir occasionally. This is a great option for those big game parties, holiday parties or feeding a crowd.
- Store cooled dip in an airtight container in the fridge 5-7 days.
- Reheat on the stovetop over low heat, stirring in a little cream or milk until it's warmed through and silky smooth.
- Queso freezes well. Simply reheat (thaw) in pot or microwave, adding a little bit of half and half if needed. 3-5 days in fridge - 3 months in freezer.
Nutrition Information
Show Details
Serving
1serving
Calories
282kcal
(14%)
Carbohydrates
4g
(1%)
Protein
14g
(28%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
74mg
(25%)
Sodium
964mg
(40%)
Potassium
139mg
(4%)
Fiber
0.3g
(1%)
Sugar
3g
(6%)
Vitamin A
839IU
(17%)
Vitamin C
2mg
(2%)
Calcium
611mg
(61%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 282kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 74mg | 25% |
| Sodium | 964mg | 40% |
| Potassium | 139mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 839IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 611mg | 61% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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