Description
This creamy White Queso Dip is a deliciously smooth blend of white American cheese, mozzarella, and spicy jalapeños, perfect for parties or game day snacks. The rich evaporated milk base thickened with cornstarch creates a velvety dip with a hint of spice from chili powder, red pepper flakes, and optional nutmeg. Garnished with fresh cilantro, tomatoes, and extra jalapeños, it’s a crowd-pleasing, easy-to-make appetizer that pairs wonderfully with tortilla chips.
Ingredients
Scale
Main Ingredients
- 12 oz. evaporated milk (1 can)
- 1 tbsp cornstarch
- ¾ lb. white American cheese, chopped
- 4 oz. freshly shredded mozzarella cheese
- 2 tbsp chopped canned jalapeños (or chopped green chiles)
Spices & Seasonings
- 1 tsp chili powder (or cumin)
- ½ tsp ground nutmeg (optional)
- 1 tsp red pepper flakes
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
Garnishes
- Chopped fresh cilantro
- Chopped fresh tomatoes
- Chopped fresh jalapeños
Instructions
- Heat the Milk and Combine with Cornstarch. Warm evaporated milk over medium-high heat in a small saucepan. Stir in cornstarch and whisk thoroughly to dissolve, creating a smooth base without lumps.
- Simmer and Reduce Heat. Bring the milk mixture to just before boiling—when bubbles appear around the sides of the pan—then immediately reduce the heat to low to prevent scorching.
- Incorporate White American Cheese. Add the white American cheese in batches to the warm milk, increasing heat to medium-low. Whisk constantly as the cheese melts completely, ensuring a smooth and creamy mixture before adding more cheese. Keep stirring continuously to avoid sticking or lumps.
- Add Mozzarella Cheese. Once the white cheese is fully melted, add shredded mozzarella in batches, whisking constantly to blend into a creamy dip. For a thicker consistency, incorporate additional mozzarella as desired.
- Flavor the Queso. Stir in chopped jalapeños, chili powder, nutmeg (if using), red pepper flakes, kosher salt, and black pepper, evenly dispersing the spices and heat throughout the dip.
- Optional Broil for Browning. For a lightly browned and bubbly top, transfer the queso to a skillet and place under the oven broiler for 3-4 minutes, watching carefully to prevent burning.
- Garnish the Dip. Remove from heat and top with freshly chopped cilantro, tomatoes, and jalapeños for added color, freshness, and heat.
- Serve and Enjoy. Serve the white queso dip warm with tortilla chips and enjoy a creamy, spicy appetizer that’s sure to please a crowd.
Notes
- Use low or no-sodium evaporated milk for a lower-sodium version.
- For extra heat, add more jalapeños or red pepper flakes.
- If the dip thickens too much upon cooling, gently reheat while stirring, adding a splash of milk to loosen as needed.
- The optional broiling step adds a delicious browned crust but can be skipped if preferred.
- Adjust the seasoning to taste, especially salt and spice levels.
- White American cheese melts smoothly and provides a creamy texture; avoid substituting with harder cheeses to maintain the right consistency.
