White Queso Dip Recipe

a hand dipping a tortilla chip into a bowl of white queso dip, with green chiles and seasonings on top

5 from 2 votes

This creamy white queso dip comes from my time as a chef on the San Antonio River Walk and it's the best recipe I have ever tasted for the famous Tex Mex recipe.

Cuisine Appetizers, Tex Mex

Prep Time 10

Cook Time 13

Servings Qt

Calories 468kcal

Author Sarah Penrod

Ingredients

12 oz White American cheese slices or a 12 oz. block of White American cheese from the deli
1/2 pound Pepper Jack or Monterrey Jack shredded from a block of cheese
2 cans evaporated milk no need for whole milk!
3 tablespoons chopped jalapeños with juice
7 ounce can roasted green chiles
Garnish: Fresh chopped cilantro
1 bag tortilla chips

Instructions

Chop or cube the white American cheese into small pieces for easy melting.
In a saucepan over medium-low heat, add the evaporated milk. Reserve half a can for adjusting consistency.
Once it's warm, start stirring in the American cheese a little at a time, whisking constantly so it melts smoothly. When the American cheese is melted fully and smooth you can add the pepper jack or Monterrey jack cheese. Do not add it before the American cheese is melted, or it will appear curdled.
Add the diced green chiles and pickled jalapeños. Stir well. These bring the flavor and a touch of heat.
Season to taste. Garlic powder, onion powder, and cumin are great additions for depth of flavor.
Adjust the consistency with a little extra milk or water if needed. It should be pourable and silky.
Serve immediately with tortilla chips, or keep warm in a small slow cooker or fondue pot. Garnish with cilantro if desired.

Nutrition