White Queso Dip
There’s really only one way to eat queso dip and that’s to eat far too much in a single sitting. We turn to this recipe so frequently - whether we’re looking to use it for a Nacho Bar, a chip dip, or a pretzel dip - and it is reliable every time.
Inspired By: Genius Kitchen, White Queso Dip
Yield: about 2 cups of dip
Ingredients
3/4 lb. white American cheese slices, cut into small pieces
1/4 lb. Monterey Jack, shredded
1 cup half-and-half
1 (4-oz.) can chopped green chiles (such as Hatch green chiles), undrained
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Kosher salt
Fondue pot or small crock pot (optional)
Instructions
Add half-and-half to a small saucepan over medium heat. Whisk frequently. Once the liquid is just beginning to simmer (about 3 to 4 minutes), turn the heat to medium-low and begin slowly adding the cheeses. Whisk in a handful of cheese at a time, waiting for each addition to melt before adding the next.
After all the cheese is melted, add the green chiles, cumin, black pepper, and cayenne pepper to the saucepan. Whisk to combine. Taste and adjust seasoning with salt and pepper, as needed.
If the cheese dip seems too thick, whisk in a tablespoon of half-and-half at a time until you reach the desired consistency. I usually like to lift the whisk and watch for the sauce to run off in a smooth stream. You want it to coat a chip easily, without the risk of chips breaking off in the dip.
If you'd like to keep the dip warm (such as for the Nacho Party), transfer the cheese mixture into to a fondue pot or small crock pot set on the warm setting.
Leftover dip can be stored in an air-tight container in the fridge for 2-3 days. To reheat in the microwave, transfer the dip a microwave safe dish and heat in 30 second increments, until the dip is warm (up to about 2 minutes total). Stir after each 30 second increment. To reheat on the stove, transfer the dip into a small saucepan over medium heat. Stir frequently until the dip is warm.
