Mexican Restaurant-Style White Queso Dip

If you’ve ever found yourself scraping the last bit of creamy white queso dip from a bowl at your favorite Mexican restaurant, this recipe is your ticket to recreating that magic at home. Whether you're serving it with chips or drizzling it over nachos, this version delivers restaurant-quality queso right from your kitchen.

Ingredients:

• 8 oz white American cheese, shredded or chopped

• ½ cup evaporated milk (more as needed for thinning)

• 1 (4 oz) can diced green chiles, undrained

• 1–2 tablespoons finely chopped pickled jalapeños (optional, for flavor and mild heat)

• 1–2 tablespoons pickled jalapeño juice (optional, enhances tangy note)

• ¼ tsp cumin

• ¼ tsp white pepper

• Salt to taste (start light—American cheese is salty)

Preparation:

1. Heat the evaporated milk in a saucepan over medium-low heat until it just starts to simmer.

   
   

2. Add the cheese a little at a time, stirring constantly, until melted and smooth.

   
   

3. Stir in green chiles, cumin, white pepper, and jalapeños (if using).

   
   

4. Taste and adjust seasoning; add salt only if needed, and a bit more cumin or jalapeño juice for flavor balance.

   
   

5. Keep warm over low heat or in a small slow cooker for serving. If it thickens over time, stir in a splash of milk to loosen it.