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White Queso Dip

White Queso Dip

Elevate your snack game with this incredible White Queso Dip! This recipe offers a luxuriously smooth, deeply flavorful melted cheese experience that’s perfect for any occasion. Making this White Queso Dip at home is not only incredibly satisfying but also surprisingly simple, proving you don't need to go out to enjoy top-tier cheesy goodness.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Appetizer, Dip
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Pinch cayenne pepper (optional, for a touch of heat)
  • 1 (12 ounce) can evaporated milk
  • 8 ounces Velveeta cheese, cut into 1-inch cubes
  • 8 ounces Monterey Jack cheese, shredded
  • Salt and freshly ground black pepper to taste
Optional garnishes
  • chopped fresh cilantro
  • diced jalapeños
  • pico de gallo

Equipment

  • Medium Saucepan
  • Whisk
  • Serving bowl

Method
 

  1. Melt the butter in a medium saucepan over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon unsalted butter, 1/2 cup finely chopped yellow onion, 2 cloves garlic, minced
  2. Stir in the undrained can of diced green chiles, cumin, chili powder, and cayenne pepper (if using). Cook for about 1 minute more, stirring constantly, to toast the spices and meld their flavors with the aromatics.
    1 (4 ounce) can diced green chiles, undrained, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, Pinch cayenne pepper (optional, for a touch of heat)
  3. Pour in the evaporated milk and whisk to combine with the onion and chile mixture. Bring the mixture to a gentle simmer, stirring frequently. Do not boil.
    1 (12 ounce) can evaporated milk
  4. Reduce the heat to low. Add the cubed Velveeta cheese and shredded Monterey Jack cheese to the saucepan. Stir continuously until both cheeses are completely melted and the dip is smooth and creamy. This may take a few minutes. Ensure the heat remains low to prevent scorching.
    8 ounces Velveeta cheese, cut into 1-inch cubes, 8 ounces Monterey Jack cheese, shredded
  5. Taste the White Queso Dip and season with salt and freshly ground black pepper as needed. Remember that Velveeta and Monterey Jack cheese can be salty, so adjust accordingly.
    Salt and freshly ground black pepper to taste
  6. Transfer the hot White Queso Dip to a serving bowl. Garnish with your desired toppings, such as chopped fresh cilantro, diced jalapeños, or a dollop of pico de gallo. Serve immediately with your favorite tortilla chips, vegetable sticks, or as a topping for tacos, nachos, or chili.
    chopped fresh cilantro, diced jalapeños, pico de gallo

Notes

Leftover White Queso Dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Gently warm on the stovetop over low heat or in the microwave in 30-second intervals, stirring between each. If too thick, add milk or half-and-half. Freezing not recommended due to texture changes.