Tulo

White Queso Dip Recipe

A bowl of creamy white queso dip studded with diced green chiles, with a tortilla chip dipped into the melted cheese.
Photo by Valeria Boltneva on Pexels

A cornstarch slurry stabilizes the melted cheese so it stays smooth and pourable instead of breaking into a greasy, stringy mess, and evaporated milk adds richness without the wateriness of regular milk.

Prep
5 min
Cook
10 min
Total
15 min
Servings
8

Ingredients

Servings8
  • 8 oz white American cheese, chopped
  • 8 oz Monterey Jack cheese, shredded
  • 1 cup evaporated milk
  • 4 oz can diced green chiles, drained
  • 1 medium jalapeno, seeded and minced
  • 1 tsp cornstarch
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin

Nutrition per serving

Calories
333
Protein
16g
Carbs
26g
Fat
19g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Toss the shredded Monterey Jack with the cornstarch in a bowl until evenly coated; this keeps the cheese from clumping when it hits the hot liquid.
  2. 2Warm the evaporated milk in a medium saucepan over medium-low heat until steaming but not boiling, about 2 minutes.
  3. 3Reduce the heat to low and add the chopped white American cheese a handful at a time, whisking constantly until fully melted before adding more.
  4. 4Whisk in the cornstarch-coated Monterey Jack the same way, a little at a time, until the dip is smooth and glossy.
  5. 5Stir in the diced green chiles, minced jalapeno, garlic powder, and cumin. Cook 1-2 minutes more, whisking, until fully combined and heated through.
  6. 6Remove from heat and serve immediately with tortilla chips, thinning with a splash more warm milk if it thickens as it sits.

Tips & variations

  • White American cheese is what makes this dip stay smooth as it cools; swapping it entirely for a harder cheese like cheddar will make the dip greasy and prone to breaking.
  • Stir in cooked chorizo or ground beef for a heartier version, drained well so the extra grease doesn't thin out the dip.
  • For a spicier dip, leave some jalapeno seeds in or add a pinch of cayenne along with the cumin.
  • A slow cooker on the low or warm setting works well for keeping the dip smooth and serveable at a party for an hour or more.

Storage & reheating

Refrigerate leftover dip in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat, whisking in a splash of milk to bring back the smooth consistency, since the dip firms up considerably when cold.

Tips from the Tulo kitchen

  • Chopping the American cheese by hand from a block melts more evenly than pre-sliced deli cheese, which can contain more stabilizers that clump.
  • If the dip ever looks oily or separated, whisk in a tablespoon of hot water off the heat to bring it back together.

FAQ

Why did my white queso turn grainy or oily?

This happens when the cheese overheats or is added too quickly, causing the fat to separate from the proteins. Keep the heat on low and add cheese gradually while whisking.

Can I make white queso without American cheese?

American cheese is what keeps the dip smooth as it cools because of its emulsifiers; substituting cream cheese in equal part for half the American cheese is the closest swap that still holds together well.

Can this dip be made ahead for a party?

It reheats well but is best made no more than a day ahead. Store it cold, then reheat slowly on the stove with a splash of milk rather than microwaving straight from the fridge, which tends to make it separate.

What can I use instead of evaporated milk?

Heavy cream works as a 1:1 substitute and makes the dip slightly richer; regular whole milk works too but produces a thinner dip.

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