Description
This creamy Mexican Restaurant Style White Cheese (Queso) Dip is a luscious blend of melted white American cheese with a hint of spice from green chiles and chipotle powder. Perfect as a warm dip for tortilla chips or as a topping for your favorite Mexican dishes, this recipe offers two easy methods: slow cooker and double boiler, delivering smooth, melt-in-your-mouth queso every time.
Ingredients
Scale
Cheese Dip Ingredients
- 1 pound white, deli-sliced American cheese
- â…” cup milk or half-and-half
- 3-4 tablespoons canned chopped green chiles or jalapeños
- 1 teaspoon cumin
- 1 teaspoon chipotle powder (optional)
Instructions
- Slow Cooker Method: Dump all the ingredients — white cheese, milk, green chiles, cumin, and chipotle powder — into the slow cooker. Turn it on to low heat, then heat and stir occasionally to prevent burning. Continue until the dip thickens and the cheese is fully melted, usually around 30-45 minutes.
- Double Boiler Method: Set up a double boiler by placing a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water. Gradually add in the American cheese slices, 1-2 at a time, stirring continuously until fully melted and blended. Stir in the milk, green chiles, cumin, and optional chipotle powder until smooth and creamy.
Notes
- Use half-and-half instead of milk for a richer, creamier dip.
- Adjust the amount of green chiles or jalapeños based on your desired heat level.
- Chipotle powder adds a smoky flavor and is optional if you prefer a milder dip.
- Store leftovers in an airtight container in the refrigerator and reheat gently to maintain creaminess.
