Ingredients
Base Ingredients
- 2 cups white American cheese, shredded or cubed
- ½ cup whole milk
- 2 tablespoons unsalted butter
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons water
Flavorings & Seasonings
- ¼ cup canned diced green chilies, drained
- ¼ cup finely diced onion
- 1 small jalapeño, finely minced (seeds removed for mild)
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt, adjust to taste
- 2–3 tablespoons pickled jalapeño juice (optional, for tang & thinning)
Instructions
- Make the slurry. In a small bowl, combine the cornstarch with water, stirring until completely smooth and lump-free. Set this mixture aside for later use as a thickener.
- Melt the base. Place a medium saucepan over low heat and add the whole milk and unsalted butter. Warm gently until the butter melts and the milk is heated through, taking care not to bring it to a boil to prevent curdling.
- Add the cheese slowly. Gradually incorporate the white American cheese a little at a time into the warm milk mixture, whisking constantly to ensure the cheese melts smoothly and no lumps form. Continue until all the cheese is fully melted and the mixture is silky.
- Thicken the queso. Whisk the cornstarch slurry into the cheese mixture and cook for an additional 1 to 2 minutes, stirring continuously until the sauce thickens to a creamy and pourable consistency.
- Season the dip. Stir in the diced green chilies, finely chopped onion, minced jalapeño, garlic powder, ground cumin, and salt. Mix thoroughly to combine all flavors well.
- Adjust texture & flavor. If desired, add the pickled jalapeño juice one tablespoon at a time to thin the dip and add a bright tangy flavor. Taste and adjust seasoning as preferred.
- Serve hot. Transfer the finished queso dip to a serving bowl and enjoy immediately alongside your favorite tortilla chips, fries, or vegetables for dipping.
Notes
- Use low heat to prevent the cheese from clumping or burning.
- Removing seeds from the jalapeño controls the heat level; add seeds if you prefer a spicier dip.
- Pickled jalapeño juice is optional but adds an extra tang that enhances the flavor profile.
- Store leftovers in an airtight container and reheat gently on the stovetop or microwave, stirring frequently.
- For a smoother texture, shred the cheese finely or cube it small before melting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
