WHITE QUESO DIP

INGREDIENTS:

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 jalapeño, seeded and diced

8 ounces white American cheese, shredded

4 ounces white cheddar cheese, shredded

1 cup half-and-half

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and pepper to taste

Chopped fresh cilantro, for garnish

Sliced jalapeños, for garnish

Tortilla chips, for serving

DIRECTIONS:

Heat olive oil in a saucepan over medium heat. Add diced onion and cook until softened, about 5 minutes.

Stir in minced garlic and diced jalapeño, and cook for an additional 2 minutes.

Reduce heat to low and add shredded white American cheese, white cheddar cheese, half-and-half, ground cumin, and chili powder to the saucepan. Stir continuously until the cheese is melted and the mixture is smooth.

Season with salt and pepper to taste.

Transfer the queso dip to a serving bowl and garnish with chopped cilantro and sliced jalapeños.

Serve immediately with tortilla chips for dipping.

Kitchen Equipment Needed

Saucepan

Wooden spoon or spatula

Serving bowl

How to Store Leftovers

If you have any leftover White Queso Dip, store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, stirring occasionally to maintain the creamy texture.

Food and Drink Pairings

This White Queso Dip pairs perfectly with a variety of foods and beverages. Try serving it alongside:

Freshly sliced vegetables such as bell peppers, carrots, and cucumbers

Crisp tortilla chips or homemade pita chips

Cold beer or a refreshing margarita for a festive touch

Recipe Tips and Variations

For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the dip.

Want to make it extra indulgent? Add cooked crumbled chorizo or diced cooked bacon to the dip for a flavorful twist.

Feel free to customize the cheese blend based on your preferences. Monterey Jack, pepper jack, or mozzarella cheese would all work well in this recipe.