Ingredients
Equipment
Method
- Place the white American cheese, pepper jack cheese, and evaporated milk in a medium saucepan set over low heat. Stir gently and continuously, allowing the cheeses to slowly melt into the milk until completely smooth.
- Once the mixture is smooth, add the drained green chiles, cumin, garlic powder, salt, and a pinch of cayenne. Stir until all ingredients are thoroughly incorporated.
- Remove the saucepan from the heat. Spoon the queso dip into a serving bowl, top with cilantro, tomato, and jalapeño if desired, and serve with tortilla chips, bread, or vegetables. For best texture during parties, transfer the dip to a small slow cooker set to warm.
Notes
Shred cheese from blocks for the smoothest possible dip—pre-shredded cheese may create a grainy texture. Always keep the heat low to prevent the cheese from becoming gritty or separating. The dip thickens as it cools, so serve promptly or keep warm in a slow cooker. Leftover queso can be refrigerated for up to four days in an airtight container and reheated gently over low heat with a splash of milk to restore creaminess. Avoid freezing, as the texture may suffer after thawing.