Description
This creamy queso cheese dip is the ultimate party favorite—melty, bold, and easy to customize. Whether served with chips, poured over nachos, or spooned onto tacos, this queso is guaranteed to steal the show.
Ingredients
- 1 lb white American cheese (from the deli counter), cubed
- 1 cup Monterey Jack cheese, shredded
- 1 can (12 oz) evaporated milk (or whole milk)
- 1 tbsp cornstarch (optional, for thickening)
- 1 can (4 oz) diced green chilies
- 1–2 jalapeños, chopped (fresh or pickled, optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- Optional toppings/add-ins: diced tomatoes, chopped cilantro, lime juice
Instructions
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In a medium saucepan, bring evaporated milk to a gentle simmer over medium-low heat.
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Gradually add cubed American cheese and shredded Monterey Jack, stirring until smooth and melted.
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Stir in chilies, jalapeños, garlic powder, onion powder, salt, and pepper.
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For a thicker dip, whisk cornstarch with a bit of cold milk, then stir it into the queso and simmer until slightly thickened.
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Keep warm over low heat, stirring occasionally to maintain creaminess.
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Garnish with tomatoes, cilantro, or a squeeze of lime, and serve warm with chips or toppings of your choice.
Notes
- Use freshly shredded cheese for the best texture—pre-shredded cheese may cause grittiness.
- Adjust heat by increasing or reducing jalapeños.
- Keeps well in a slow cooker on warm for parties.
- Add ground beef, chorizo, or black beans for a more filling version.
- Reheat with a splash of milk to keep smooth and creamy.
