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.
Related Recipes:
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.
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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
remove