White Queso Cheese Dip Recipe
Make this creamy Southern White Queso Cheese Dip with Monterey Jack, white American cheese, and bold spices. Perfect for game day or any gathering, this easy recipe is a crowd-pleaser.
Equipment
- 1 large pot
Ingredients
- 1 pound Monterey Jack cheese, shredded
- 1 pound white American cheese, shredded or diced
- 4 cups heavy cream
- 1/4 cup pickled jalapeño juice
- 1/4 cup diced pickled jalapeños
- 1/2 cup green chiles (canned or fresh, finely diced)
- 1/2 teaspoon cumin
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
Instructions
- Prepare the Base:In a large pot over medium heat, combine the heavy cream, pickled jalapeño juice, diced pickled jalapeños, green chiles, cumin, onion powder, garlic powder, black pepper, and salt. Whisk thoroughly to ensure all the spices are evenly mixed.
- Thicken the Mixture:In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Gradually whisk this into the pot to help thicken the mixture.
- Bring to a Boil:Slowly bring the mixture to a low boil, stirring frequently to prevent burning. Once it begins to thicken, reduce the heat to low.
- Incorporate the Cheese:Gradually add the shredded cheeses, one handful at a time, stirring constantly until fully melted and incorporated. This step ensures the cheese melts evenly and doesn't clump.
- Simmer Low and Slow:Cover the pot with a lid and let the queso simmer on low heat for 20–30 minutes. Stir occasionally to prevent sticking and allow the flavors to blend.
- Serve and Enjoy:Pour the dip into a warm serving dish or a slow cooker set to "warm" to keep it smooth and creamy. Serve with tortilla chips, crackers, or fresh vegetables.