Make a rich, creamy, restaurant-quality white queso dip at home. This simple cheese sauce is perfect for dipping tortilla chips, serving as a topping for nachos, or enjoying as an ultimate party appetizer.
Author:sarahmiller
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:6 servings 1x
Category:Appetizer
Method:Stovetop
Cuisine:Mexican-Inspired
Diet:Vegetarian
Ingredients
Scale
1 tablespoon vegetable oil
1 small white onion, finely chopped
1 jalapeño pepper, seeded and minced
2 cloves garlic, minced
1 (4 ounce) can diced green chiles, undrained
1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained (mild or hot)
1/2 cup heavy whipping cream
8 ounces white American cheese, cubed (or Monterey Jack/Asadero cheese)
4 ounces cream cheese, cubed
1/4 teaspoon ground cumin
Salt to taste
Instructions
Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced jalapeño and garlic to the saucepan. Cook for 1 minute until fragrant.
Stir in the diced green chiles and the Ro-Tel tomatoes and chilies. Bring the mixture to a gentle simmer.
Reduce the heat to low. Slowly whisk in the heavy whipping cream until combined.
Add the cubed white American cheese and cream cheese, a little at a time, stirring constantly until both cheeses are completely melted and the dip is smooth. Do not let the mixture boil.
Stir in the ground cumin and salt to taste.
Keep the dip warm over very low heat or transfer to a slow cooker set to the ‘Keep Warm’ setting for serving.
Serve immediately with tortilla chips or your favorite dippers.
Notes
For the creamiest texture, use good melting cheeses like white American, Monterey Jack, or Asadero. Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.
If the dip becomes too thick while serving, whisk in a tablespoon of milk or cream to restore the consistency.
This dip is excellent served warm for game day gatherings or parties.