An all-natural, easy creamy white mozzarella queso dip recipe you can get behind! Restaurant style Mexican White Cheese dip is loaded with real cheese, green chiles, and aromatic spices. No Velveeta here!
Prep all ingredients, once you start the recipe you need to stir continually.
In a heavy bottomed medium pot or 10" cast iron skillet, pour in your half & half and heat over medium heat. Once it starts simmering, but not boiling (it will crawl up sides of pan slightly when ready), reduce heat to low.
In small batches, whisk your American cheese into cream, whisking until smooth before adding more cheese. It melts quickly, so keep adding a little at a time. Once your American cheese has been incorporated, start whisking your mozzarella (try fontina or white cheddar cheese too) cheese. Whisk until melted and smooth. Don't stop stirring!
Stir in green chilies, chili powder, cumin, salt and pepper. Stir well.
Remove from heat and pour into a porcelain or ceramic or cast iron skillet. Cast iron works great since you can heat ahead of time and they hold their heat for a while, but not forever. If re-warming is needed when serving in cast iron, return to the stove top over low heat, adding a splash of cream or milk, stir to combine.
You may also pour into a mini slow cooker for serving, it will keep it warm and smooth, stir occasionally. Toss on your garnish, it really does add to the presentation, but adds delicious flavor and yummies for dipping.
Serve with your favorite (warm-see notes) tortilla chips and salsa and enjoy!
Notes
Variations & Substitutions
Change the Cheese - Instead of sharp cheddar or mozzarella, use your favorite cheese. Pepper Jack cheese, Swiss or Monterey Jack cheese, also try smoked cheeses for the best cheesy dip. The American cheese is what gives it the smooth creamy texture.
Add Protein | Stir in cooked ground beef, or browned sausage, like my 3-Ingredient Sausage Dip. Also try chorizo sausage.
Try adding a can of quality corn (drained), some drained and rinsed black beans, stirring right into the dip.
How to Make Queso in your Slow Cooker
Add half and half and all of the grated cheeses to your slow cooker or crock pot, turn to HIGH and cover.
Stir regularly until cheeses are melted into the half and half and it's smooth and creamy.
Once cheeses are melted, turn slow cooker to LOW and add spices, chiles and any other add-ins, stirring to incorporate.
Keep on warm for serving straight from the slow cooker, stir occasionally. This is a great option for those big game parties, holiday parties or feeding a crowd.
Storage
Store cooled dip in an airtight container in the fridge 5-7 days.
Reheat on the stovetop over low heat, stirring in a little cream or milk until it's warmed through and silky smooth.
Queso freezes well. Simply reheat (thaw) in pot or microwave, adding a little bit of half and half if needed. 3-5 days in fridge - 3 months in freezer.