Description
This creamy white queso dip combines melted white American and mozzarella cheeses with flavorful spices and jalapeños for a perfectly balanced, spicy, and cheesy dip perfect for game day or any party. It’s easy to prepare on the stovetop, with an optional broiling step to achieve a bubbly, browned top. Garnished with fresh cilantro, tomatoes, and jalapeños, it pairs wonderfully with tortilla chips.
Ingredients
Scale
Cheese and Dairy
- 12 oz. evaporated milk (1 can)
- ¾ lb. white American cheese
- 4 oz. freshly shredded mozzarella cheese
Thickening and Spices
- 1 tbsp cornstarch
- 2 tbsp chopped canned jalapeños (or chopped green chiles)
- 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
Garnish
- Chopped fresh cilantro
- Chopped tomatoes
- Chopped jalapeños
Instructions
- Heat Evaporated Milk: Warm the evaporated milk over medium-high heat in a small saucepan. Stir in the cornstarch and whisk well to combine, ensuring there are no lumps.
- Simmer and Reduce Heat: When the mixture reaches a simmer — just before boiling, noticeable by bubbles forming around the edges — immediately reduce the heat to low to prevent scorching.
- Add White American Cheese: Gradually add the white American cheese to the simmering milk in batches. As you add, increase heat to medium-low and whisk continuously to help the cheese melt smoothly and prevent clumping. Keep whisking until each batch is fully melted and creamy before adding the next.
- Add Mozzarella Cheese: Once the white American cheese is fully incorporated, add the shredded mozzarella cheese gradually while continuing to whisk constantly. This ensures a creamy and blended texture. Add more mozzarella if you desire a thicker queso.
- Season the Dip: Stir in the chopped jalapeños, chili powder, nutmeg (if using), red pepper flakes, kosher salt, and black pepper. Mix thoroughly to combine all the flavors evenly throughout the dip.
- Optional Broiling: For a browned, bubbly top, transfer the queso to an oven-safe skillet and place it under the broiler for 3-4 minutes. Watch carefully to avoid burning; remove when the cheese bubbles and browns lightly.
- Garnish: Top the warm queso dip with freshly chopped cilantro, tomatoes, and additional jalapeños for a fresh, colorful touch and extra heat if preferred.
- Serve and Enjoy: Serve immediately with tortilla chips for dipping while the queso is warm and creamy.
Notes
- Use freshly shredded mozzarella for better melting compared to pre-shredded cheese.
- Constant whisking during cheese melting prevents clumping and ensures a smooth dip.
- Broiling is optional but adds a nice texture and flavor contrast to the creamy dip.
- Adjust spice levels by varying the amount of jalapeños and red pepper flakes used.
- For a thicker consistency, add extra shredded mozzarella or allow to cook slightly longer on low heat.
