Description
This thick and creamy queso dip delivers authentic Mexican restaurant flavor with a velvety texture, customizable heat, and simple ingredients. Perfect for parties, game day, or a cozy night in, it’s quick to make and always a crowd-pleaser.
Ingredients
Scale
- 8 oz white American cheese, sliced or shredded
- 4 oz Monterey Jack cheese, shredded
- Optional: 2 oz sharp cheddar cheese, shredded
- 1 cup evaporated milk
- 2 tbsp water or milk (as needed to adjust consistency)
- 1 tbsp cornstarch
- 1 (4 oz) can diced green chilies, drained
- 2 tbsp finely chopped pickled jalapeños
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground cumin (optional)
- Pinch of smoked paprika
- Salt & pepper to taste (start with 1/4 tsp each)
- Optional garnishes: chopped fresh cilantro, diced tomatoes, extra jalapeño slices
Instructions
- Shred Monterey Jack and cheddar cheese (if using). Slice American cheese into thin strips. Drain green chilies and chop jalapeños.
- In a small bowl, whisk cornstarch with 2 tbsp cold milk or water until dissolved.
- Pour evaporated milk into a medium saucepan over medium-low heat. Add garlic powder, onion powder, cumin, paprika, and a pinch of salt. Stir gently until steaming but not boiling.
- Stir in the cornstarch slurry and whisk for 2 minutes until the mixture slightly thickens.
- Lower heat to low. Gradually add American cheese, stirring constantly until melted and blended. Add Monterey Jack (and cheddar, if using) in small batches, whisking after each addition.
- Stir in green chilies and pickled jalapeños. Continue to stir for 1-2 minutes, letting flavors meld. Taste and adjust salt, pepper, or heat as desired.
- If queso is too thick, add 1-2 tbsp milk or water, stirring until desired texture. For extra thickness, let it simmer on low another minute.
- Transfer queso dip to a warm serving bowl. Top with cilantro, diced tomatoes, and extra jalapeños if desired. Serve immediately.
Notes
Use freshly grated cheese for best melting. Keep heat low to avoid grainy texture. Adjust spice level to taste. For parties, keep warm in a slow cooker. Leftovers can be reheated gently with a splash of milk. For dairy-free, use vegan cheese and plant-based milk.
- Prep Time: 7 minutes
- Cook Time: 8-13 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: About 1/4 cup (60g) per serving
- Calories: 150
- Sugar: 3
- Sodium: 400
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 6
- Protein: 7
Keywords: queso dip, Mexican cheese dip, restaurant style queso, creamy queso, party dip, game day, appetizer, gluten-free, easy queso, thick queso