White Queso Dip
White Queso Dip is a creamy & spicy cheese dip similar to what they serve at Mexican restaurants. This is the best, and smoothest queso, because it uses real shredded cheese and no Velveeta cheese! Serve as a chip dip for an appetizer, use in tacos, or use as a dip for taquitos.
Servings 10 (1/4 cup each)
Calories 177kcal
Equipment
- Chips & Salsa Serving Set
Ingredients
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup orignal or mild Rotel well drained
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
Instructions
- Add the shredded Pepper Jack cheese, Monterey Jack cheese, Rotel, and all-purpose flour into a medium-sized saucepan. Mix together until combined.
- Slowly add in the heavy cream, a little bit at a time, and stir until it's combined. * You want to make sure you mix the ingredients together and add the heavy cream when the saucepan is off the heat.
- Place the saucepan on the stove top, over medium-low heat, and heat while stirring frequently for 10-12 minutes or until everything is melted and combined. It should thicken and begin to bubble slowly, especially around the edges of the pan. * Do not turn the heat higher than medium-low. Low and slow is the way to go when making queso, to prevent burning and curdling.
- Once bubbling, allow it to cook for 2-3 minutes or until it's thick to your preference and smooth.
- Serve immediately with tortilla chips! You can also garnish the queso with chopped cilantro or chives if wanted.
Notes
Yield : This recipe yields about 2 1/2 cups of white queso dip. Nutrition information is for 1 serving which is equal to 1/4 cup.
Rotel Tips : Measure the 1/2 cup once you have drained the can of Rotel. You can use leftovers inside an omelet or throw it into some salsa. Use mild, original, or hot Rotel in this recipe. Even mild Rotel has a spicy kick to it, so I recommend using something else if you are sensitive to spice or want young mouths to eat it. Use mild salsa in it's place (drained), pico de Gallo (drained), or use petite diced tomatoes w/ green chilies.
Recipe Tips -
- Freshly Grated Cheese : My #1 tip! Do not use the shredded cheese that comes in the bag. I know it's tempting because it's so much easier, but trust me, this queso dip will not turn out nearly as creamy and smooth if you use pre shredded cheese instead of freshly grated cheese. Buy a block of pepper jack & Monterey Jack cheese and use a cheese grater to shred it yourself. An 8 ounce block is plenty for 1 cup of shredded cheese.
- Make It Spicy! : There are several ways to make this white queso dip even spicier! Use a can of hot Rotel diced tomatoes. Add some cayenne pepper or chili powder. You can even add in a small can of diced jalapeños (drained well). Or try using all Pepper Jack cheese instead.
- Milder Version : Even the mild version of Rotel can be pretty spicy, especially for younger taste buds. For a milder version of this queso dip try using fresh pico de Gallo (found by the cold salad dressings in the produce section) or use 1/2 cup from a can of petite diced tomatoes with green chiles. You can even try using mild salsa if wanted as well. You can also use all Monterey Jack instead.
- Stove Top Heat Level : Do not increase the heat, of the stove top burner, higher than medium-low. If it's too hot, the cheese and dairy will scald which results in a burnt and bitter taste in the queso. It can also cause the dairy to curdle and separate. Slow & steady is the name of the game with this recipe!
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How To Store Leftover Queso
- Queso dip is best served warmed and immediately when done cooking it. Any leftovers can be stored in an airtight container, in the fridge, for 3-4 days. It's best to reheat leftovers on the stove top, over low heat, instead of the microwave to help prevent it from splitting or curdling.
- If you need to reheat in the microwave be sure to heat it in short increments (about 20-25 seconds) and stir well between each heating until smooth and warm throughout.
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My Queso Dip Is Really Thick! How Do I Thin It Out?
- If the queso dip is too thick it can easily be fixed! Do not add cold cream straight to the saucepan. It will curdle the dip because you're adding a cold element to the warmed element. Instead, heat up some heavy cream in the microwave until warmed and steaming and then add the warmed heavy cream, 1 tablespoon at a time while stirring constantly, to the queso dip until it's at the consistency you prefer. Don't add it all at once or else you could end up with queso that is too thin.
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The Queso Dip Is Too Thin! How Do I Thicken It?
- Thicken the queso dip by heating it longer (do not turn the heat up) or try adding additional shredded cheese (1/4 cup at a time) and stir until it's melted and smooth.
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Variation & Substitution Ideas
- There are several ways to change up this recipe if wanted. Here are some approved ideas.
- Rotel : Use any version of Rotel that you prefer. Mild, original, or spicy. Even the mild Rotel can be quite spicy, especially for younger palettes, so if wanted try using pico de Gallo, mild salsa, or use 1/2 cup from a can of petite diced tomatoes w/ green chilies instead.
- Cheese : You need 2 cups of shredded cheese total for this recipe. Use all Pepper jack for a spicier version or try using another white cheese like muenster cheese or even Colby Jack will work. Just make sure that you shred it yourself from a block of cheese. For a mild version, use all Monterey Jack cheese.
- Heavy Cream : Although I do not recommend substituting the heavy cream, you can use half & half if wanted. I would not use anything lower in fat than that. We need the fat and thickness to help thicken the queso dip. A dairy-free heavy cream substitute can also be used if needed.
- Add Dried Seasonings : Although I personally have never done this, it is something that would work great if wanted. Add some chili powder, cayenne red pepper, or even some garlic powder or cumin for extra flavor.
- Add Chopped Jalapeños or Diced Green Chiles : For lots of spice try adding a well drained can of chopped jalapeños and/or a can of diced green chilies.
- There are several ways to change up this recipe if wanted. Here are some approved ideas.
Nutrition
Calories: 177kcal | Carbohydrates: 3g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 149mg | Potassium: 65mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 0.3mg