White Queso Dip Recipe
User Reviews
5
White Queso Dip Recipe
Description
White Queso Dip Recipe features a blend of American, mozzarella, and white cheddar cheeses melted into half-and-half, creating a creamy base with subtle complexity. The green chiles contribute a mild to moderate heat, balanced by aromatic spices like chili powder, cumin, and an optional touch of nutmeg. The cooking method requires gradual incorporation of cheese into warmed half-and-half with constant whisking, ensuring a silky smooth consistency without lumps. This dip is typically served warm to maintain its melt and can be garnished with fresh ingredients such as tomato, jalapeño, cilantro, red onion, or black olives for added texture and flavor contrast.
The flavor profile balances creamy, spicy, and slightly nutty notes from the combination of cheeses and spices. The dip is well suited for parties or casual gatherings where it pairs with chips or as an addition to dishes requiring a creamy, cheesy sauce. It can be reheated gently on the stove with added cream or milk to restore its smooth texture if cooled.
Storage is straightforward; store in an airtight container in the refrigerator for up to a week. Freezing is possible, but re-heating requires slow warming with occasional stirring and a bit of dairy added to preserve creaminess. Variations include swapping cheeses or adding proteins like ground beef or chorizo for a heartier dip. Using a slow cooker can keep the dip warm for serving.
Ingredients
- 3/4 lb American cheese whole milk (purchase in deli), grated or cut into small cubes, white
- 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 green chiles mild or spicy, or use canned jalapeños, chopped, canned
- 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
- tomato chopped
- jalapeno pepper fresh, diced
- jalapeños whole or diced, jarred
- cilantro chopped, fresh
- 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!
Notes
- Store the dip in an airtight container in the refrigerator for 5-7 days.
- Reheat gently on the stovetop with a splash of cream or milk to restore smoothness.
- For parties, keep the dip warm in a slow cooker, stirring occasionally.
- Cheese varieties can be substituted to change flavor and texture; American cheese provides smoothness.
- Consider adding cooked ground beef, sausage, corn, or beans to enrich the dip.
- Queso freezes well; thaw and reheat slowly with added dairy as needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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