ALL RECIPES
Mexican Restaurant-Style Cheese Dip (Queso)

Mexican Restaurant-Style Cheese Dip (Queso)
Ingredients:
- 1 tablespoon butter or margarine
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 2 cans (4 oz / 113 g each) chopped green chilies, drained
- 2 cups whole milk
- 1 lb (450 g) white American cheese (or processed melting cheese), cubed
- ½ cup shredded Monterey Jack cheese (optional, for extra flavor)
- Salt to taste
- Optional:
- 1–2 tablespoons diced jalapeños (for heat)
- 1–2 tablespoons fresh chopped cilantro
Instructions:
- Melt the butter
In a medium saucepan, melt the butter over medium heat. - Add spices
Stir in onion powder, garlic powder, and cumin. Cook for about 30 seconds until fragrant. - Add green chilies
Add the drained chopped green chilies and stir well. - Pour in the milk
Slowly add the milk and heat gently—do not let it boil. - Melt the cheese
Reduce heat to low. Gradually add the cubed white American cheese, stirring constantly until completely melted and smooth.
If using Monterey Jack, stir it in last. - Season and adjust
Taste and add salt if needed. If the dip is too thick, add a little more milk until desired consistency is reached. - Serve warm
Serve immediately with tortilla chips, nachos, or drizzle over tacos and burritos.
Tips for the Best Queso:
- Keep the heat low to prevent the cheese from separating.
- Stir constantly while melting.
- Reheat gently on low heat, adding a splash of milk if needed.



