Restaurant-Style White Queso Dip
Restaurant-Style White Queso Dip
Ingredients
- 2 cans evaporated milk, not sweetened condensed milk
- 8 ounces pepper jack cheese, cubed
- 16 ounces white American cheese, sliced, cut into small squares
- 4 ounces white American cheese, extra slices, for adding during cooking
- 4 ounces green chiles, canned
- 1 tablespoon pickled jalapeño juice, from a jar of pickled jalapeños
- 2 tablespoons pickled jalapeños, chopped
- 1 bag tortilla chips, for serving, as needed
Instructions
- 1
Pour the two cans of evaporated milk into a regular-sized pot. Ensure you are using evaporated milk, not sweetened condensed milk.
⏱️ 1 min
- 2
Add the 8 ounces of cubed pepper jack cheese to the pot with the evaporated milk.
⏱️ 2 min
- 3
Cut the 16 ounces of white American cheese slices into small squares and add them to the pot.
⏱️ 5 min
- 4
Add the 4-ounce can of green chiles to the pot.
⏱️ 1 min
- 5
Carefully add 1 tablespoon of pickled jalapeño juice from the jar to the cold mixture in the pot. Adding it now helps prevent separation when heated.
⏱️ 1 min
- 6
Place the pot on the stove over low heat. It is crucial to cook the queso on low heat to prevent it from becoming gritty or separating. Begin stirring continuously.
⏱️ 2 min
- 7
Continue to stir the mixture frequently as the cheeses begin to melt. As the cheese melts and the dip starts to thicken, gradually add the additional 4 ounces of white American cheese slices, stirring until fully incorporated and melted.
⏱️ 15 min
- 8
Once all the cheese has fully melted and the dip is smooth and creamy, remove the pot from the heat. Stir in the 2 tablespoons of chopped pickled jalapeños.
⏱️ 2 min
- 9
Serve the white queso dip immediately with tortilla chips, or pour over rice and chicken. The dip may appear thin at first but will thicken as it cools.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Style White Queso Dip
Ingredients
- 2 cans evaporated milk, not sweetened condensed milk
- 8 ounces pepper jack cheese, cubed
- 16 ounces white American cheese, sliced, cut into small squares
- 4 ounces white American cheese, extra slices, for adding during cooking
- 4 ounces green chiles, canned
- 1 tablespoon pickled jalapeño juice, from a jar of pickled jalapeños
- 2 tablespoons pickled jalapeños, chopped
- 1 bag tortilla chips, for serving, as needed
Instructions
- 1
Pour the two cans of evaporated milk into a regular-sized pot. Ensure you are using evaporated milk, not sweetened condensed milk.
⏱️ 1 min - 2
Add the 8 ounces of cubed pepper jack cheese to the pot with the evaporated milk.
⏱️ 2 min - 3
Cut the 16 ounces of white American cheese slices into small squares and add them to the pot.
⏱️ 5 min - 4
Add the 4-ounce can of green chiles to the pot.
⏱️ 1 min - 5
Carefully add 1 tablespoon of pickled jalapeño juice from the jar to the cold mixture in the pot. Adding it now helps prevent separation when heated.
⏱️ 1 min - 6
Place the pot on the stove over low heat. It is crucial to cook the queso on low heat to prevent it from becoming gritty or separating. Begin stirring continuously.
⏱️ 2 min - 7
Continue to stir the mixture frequently as the cheeses begin to melt. As the cheese melts and the dip starts to thicken, gradually add the additional 4 ounces of white American cheese slices, stirring until fully incorporated and melted.
⏱️ 15 min - 8
Once all the cheese has fully melted and the dip is smooth and creamy, remove the pot from the heat. Stir in the 2 tablespoons of chopped pickled jalapeños.
⏱️ 2 min - 9
Serve the white queso dip immediately with tortilla chips, or pour over rice and chicken. The dip may appear thin at first but will thicken as it cools.
⏱️ 1 min