Queso
If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.
For the longest time, I assumed that queso dip was one of those things I would just have to enjoy exclusively at restaurants. That perfect silky-smooth texture always eluded me when I tried to make it at home. But with my nacho-loving crew to please, I finally decided to figure it out — and I’m so glad I did. Now I can easily whip up a batch of creamy queso dip for nacho nights (we love it paired with this easy beef nacho recipe!) and game days whenever the urge strikes.
Ingredients
- 1 cup whole or 2% milk, plus more as needed
- 4 ounces cream cheese, cut into 4 pieces
- 6 ounces American cheese, such as Cooper Sharp, sliced or shredded (not pre-shredded)
- 1 (4-ounce) can diced green chiles (do not drain)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- Pico de gallo, for serving (optional)
- Tortilla chips, for serving
- Cook 1 cup whole milk and 4 ounces cream cheese cut into 4 pieces in a small saucepan over medium heat, whisking occasionally, until the cream cheese is melted and the mixture is simmering.
- Working in 3 batches, whisk in 6 ounces sliced or shredded American cheese until the cheese is fully melted and the sauce is smooth, 2 to 3 minutes.
- Whisk in 1 (4-ounce) can diced green chiles and their juices, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon ground cumin. Cook for 1 to 2 minutes so the flavors meld. If you’d like a thinner dip, whisk in more milk as needed to desired consistency.
- Transfer to a serving bowl. Garnish with pico de gallo if desired. Serve immediately with tortilla chips.