Mexican White Cheese Dip
This Mexican white cheese dip recreates the smooth, creamy queso you love from restaurants using simple ingredients and an easy stovetop method. Mild, smoky, and irresistibly dippable, it’s perfect for parties, game nights, or Taco Tuesday.
Equipment
- Medium saucepan
- Whisk or Silicone Spatula
Ingredients
Cheese Base
- 16 oz white American cheese cubed or torn
- 2 1/2 cups milk warmed, not boiled
Flavorings
- 6–7 green chilies chopped
- 1/2 tsp ground cumin
- 1 tbsp chipotle powder optional, for smoky heat
Instructions
- Cube or tear the American cheese into small pieces to help it melt evenly.
- In a medium saucepan over low to medium heat, gently warm the milk until steaming. Do not let it boil.
- Add the cheese a handful at a time, stirring constantly until each addition is fully melted and smooth.
- Stir in the chopped green chilies, cumin, and chipotle powder until evenly incorporated.
- Adjust the consistency if needed by adding a splash of warm milk for a thinner dip or simmering briefly for a thicker texture.
- Remove from heat and serve immediately while warm.
Notes
This queso thickens slightly as it cools. Reheat gently over low heat with a splash of milk to restore its creamy texture.