Introduction: Queso Dip Recipe
This is one of the only recipes I've ever used to make queso blanco dip that actually works! This recipe will give you thick and creamy queso dip with very little effort. It takes under ten minutes and you melt everything together using the microwave! :D
This version of queso blanco dip has green chiles, jalapenos, a little bit of cumin and whatever spice you want - I used chipotle peppers as usual!
Queso dip is perfect for get togethers - just make this up and put it in a crock pot on low to keep it nice and fluid. And don't worry about how much this makes! You can easily reheat it so you'll be able to eat on it for days. :)
We use this queso blanco dip on nachos, in burritos and as a dip! Yum.
Step 1: Ingredients + Tools
- 1 1/4 pound white american cheese, cut into small pieces
- 2/3 cup whole milk
- 1/2 cup cold water
- 1/4 cup canned green chiles, diced finely
- 1/4 cup canned jalapenos, diced finely
- 2 tablespoons canned jalapeno liquid (about a shot!)
- pinch of cumin
- pinch of whatever hot dried pepper you like - I'm using chipotle powder
You MUST use full fat white american cheese for this. The low fat stuff ain't gonna cut it. (The original recipe stated that Land 'o Lakes is the best choice, but I can never find that stuff so I use whatever store brand I can find. :)
I've tried many other cheeses but none have melted and re-melted as well as white american cheese. However, american cheese can be tricky, too! Depending on the brand you get, you queso will be thicker or thinner just due to the thickening agents in the cheese.
- a microwave
- a large microwave safe mixing bowl
- a rubber spatula
- a metal whisk
A metal whisk is key here. I've tried to make this dip without one, but the queso never got smooth enough - it was always a little chunky!
Step 2: Melt the Cheese, Water and Milk Together
Very important: ONLY add in the cheese, water and milk at this point. If you add anything acidic to this, the cheese will not melt properly.
Combine the cheese, milk and water in a large bowl. Mix it together with the spatula.
Now we'll start microwaving!
We're going to do five 1-minute intervals, stirring between each trip to the microwave.
For the first four 1-minute cooking times, we'll stir with the spatula after. After that, the cheese should be melted enough you can use the whisk. At first the cheese will look watery but it will thicken if you heat and whisk enough! You REALLY need to whisk this like you mean it to get a nice smooth queso dip.
If after the first 5 1-minute intervals of cooking the cheese is still a little grainy, start microwaving it for thirty seconds at a time and whisking like mad after.
If your queso dip is too thick:
Wait until AFTER it's all melted, and then add more milk and mix it in. Just make sure the cheese is melted before adding more milk! You may need to heat it again after.
Probably a good idea to do this n 1/4 cup intervals so you don't over-do it. ;D
Step 3: Add in the Flavorings
Once your queso dip is looking nice and smooth, you can add in everything else!
Dump everything into the bowl and whisk like crazy to get it incorporated. Taste and add more of whatever you like! Once the cheese is melted, you can really do whatever you like to this dip. :)
Step 4: Serving, Storing and Reheating
The reason I love this queso dip so much is how easy it is to make and warm back up!
To keep this queso dip nice and hot, you can keep it in a small slow cooker or crock pot on low or warm - the temperature will entirely depend on the model you have so you'll have to play around with it.
This dip will stay good in the fridge for about a week thanks to all the highly processed ingredients. ;)
To reheat this queso dip, pop it in the microwave 30 seconds at a time, stirring after every 30 seconds. Keep this up until it's back to being runny! You can also add more milk if you need to after it's all melted - I normally have to! :)