WHITE QUESO DIP

White Queso Dip, also known as Queso Blanco Dip, is a Mexican restaurant quality smooth and creamy dipping cheese. This delicious ten-minute recipe is perfect with fresh tortilla chips spooned over your favorite burrito or poured over steamed broccoli.
SMOOTH AND CREAMY QUESO
If your family is anything like mine, then one of the highlights of visiting your favorite Mexican restaurant is the white queso dip! This simple recipe can bring that creamy smooth dip right to your kitchen. The key to making great queso is the best cheese. Nothing works better than White American Cheese. It melts perfectly, can be thinned out easily to avoid a skin, and reheats perfectly like a good winter blanket.
We love this easy white queso! Your imagination only limits the endless uses for this delicious dip, which reheats so well multiple times. Store it in a covered microwaveable bowl and pop it in the microwave for 1-2 minutes on 50% power. Stir it and pop it back in on reduced power if it needs more heat.

I love serving this queso dip for game day or movie night with ham and cheese sliders, little smokies, cold veggie pizza, and lemon pepper wings.
HOW TO MAKE WHITE QUESO DIP
Add a little oil to a medium saucepan over medium heat and saute a little chopped onion and minced jalapeño. Turn heat to low and add shredded cheese and milk. Stir continuously until the cheese is melted. Slowly stir in enough chicken broth to thin it out to the desired consistency. Stir in fresh chopped cilantro and finely diced sun-ripened tomatoes. Garnish with fresh chopped cilantro or a little Pico de Gallo.
RECIPE TIPS
For optimal flavor, purchase good quality American cheese from your grocery deli counter. It does make a difference. Do NOT use the prepackaged individually wrapped cheese or pre-shredded cheese.
Thin out the cheese sauce using low-sodium chicken broth. Use small amounts at a time till you get it to the right consistency. You don’t want it too thick because it will form a skin.
Use fresh jalapenos and sun-ripened tomatoes. If the jalapenos are too hot, substitute a 4-ounce can of green chiles.
You can add cooked Mexican chorizo, cooked ground beef, crisp-cooked crumbled bacon, chopped chipotle peppers, frozen spinach, diced tomatoes, salsa verde, green chilies, finely chopped artichokes, and even cooked lobster or crawfish.
For extra flavor, add 1/2-3/4 cups of Pepper Jack Cheese, white cheddar, cheddar cheese, or Monterey Jack Cheese. Or add a variety of spices like cayenne pepper, cumin, garlic, or chili powder.
REHEAT AND STORAGE
Store leftovers in an airtight container in the fridge. Reheat in a microwave-safe bowl for 1-2 minutes on 50% power. Stir it and put it back in the microwave on reduced power if it needs more heat. This queso reheats well several times. Or serve it in a crock pot on low heat, but keep it stirred so the bottom does not brown.
Ingredients
1/2 tablespoon olive oil
1/4 cup sweet onion chopped
1/2 -1 jalapeño minced to taste
1 lb white American cheese shredded
1 cup milk
1/4 -1/2 cup low sodium chicken broth
1/4 cup cilantro chopped
1/2 cup tomatoes finely diced
kosher salt and freshly ground black pepper
Instructions

Add olive oil to a small skillet over medium heat. Saute onion and minced jalapeno. Turn heat to low and add shredded cheese and milk. Stir continuously until the cheese is melted. Slowly stir in enough chicken broth to thin it out to the desired consistency.
Stir in fresh chopped cilantro and finely diced sun-ripened tomatoes. Season with kosher salt and freshly ground black pepper to taste. Garnish with fresh chopped cilantro or a little Pico de Gallo.
Notes
For optimal flavor, purchase good quality American cheese from your grocery deli counter. It does make a difference. Do NOT use the prepackaged individually wrapped cheese or pre-shredded cheese.
Thin out the cheese sauce using low-sodium chicken broth. Use small amounts at a time till you get it to the right consistency. You don’t want it too thick because it will form a skin.
Use fresh jalapenos and sun-ripened tomatoes. If jalapenos are too hot for you, substitute a 4-ounce can of green chiles.
You can add cooked Mexican chorizo, cooked ground beef, crisp-cooked crumbled bacon, chopped chipotle peppers, frozen spinach, diced tomatoes, salsa verde, green chilies, finely chopped artichokes, and even cooked lobster or crawfish.
For extra flavor, add 1/2-3/4 cup of Pepper Jack Cheese, white cheddar, cheddar cheese, or Monterey Jack Cheese.
Store leftovers in an airtight container in the fridge. Reheat in a microwave-safe bowl at reduced power.
Nutrition
Calories: 213kcal | Carbohydrates: 3g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 314mg | Potassium: 122mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 3mg | Calcium: 354mg | Iron: 0.2mg