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:

1. Melt the butter
   In a medium saucepan, melt the butter over medium heat.
2. Add spices
   Stir in onion powder, garlic powder, and cumin. Cook for about 30 seconds until fragrant.
3. Add green chilies
   Add the drained chopped green chilies and stir well.
4. Pour in the milk
   Slowly add the milk and heat gently—do not let it boil.
5. 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.
6. 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.
7. 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.