This white queso dip is a versatile and delicious dish for any occasion. Whether you're hosting a Cinco de Mayo party, a game night, or a casual get-together, this dip will surely 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.
In addition, you can adjust the amount of jalapeno to suit your taste, making it a versatile dip that can be customized to your liking.
Serve it warm or at room temperature, paired with Mexican rice, refried beans, carne asada, nachos, or as a dip for tortilla chips. This recipe for White Queso dip is quick, easy, and delicious, and it's guaranteed to be a hit with your family and friends.
How to Make White Queso Dip
Note: The full instructions are provided in the recipe card below.
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. Combine the milk and jalapeño mixture, American cheese, and the remaining milk in a medium pot over medium heat.
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.
Watch Recipe Video
Recipe
Easy White Queso
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.
Watch how to make it
Notes
- 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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
