Mexican Restaurant Cheese Dip
Mexican restaurant cheese dip is the exact white queso recipe you look for when dining out. This authentic stovetop version uses white American cheese to ensure a perfectly smooth texture that never gets grainy or oily. The warm and salty flavor pairs with mild green chiles for a creamy appetizer that coats every chip.
Ingredients
- 16 ounces white American cheese cubed
- ½ cup Monterey Jack cheese shredded (optional, for extra flavor)
- 1 ¼ cups whole milk plus more as needed
- 1 tablespoon butter optional
- 1 4 oz can diced green chiles, undrained (optional but recommended)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- 1 –2 teaspoons pickled jalapeño juice optional, to taste
- Salt to taste
- Optional add-ins: chopped pickled jalapeños diced tomatoes (drained), cooked taco meat, roasted poblano pepper, chopped cilantro
Instructions
- Warm the milk. Add the milk (and butter, if using) to a saucepan over low heat. Warm until lightly steaming, not boiling.
- Melt the cheese gradually. Add the cubed white American cheese a handful at a time, stirring constantly until smooth. Add Monterey Jack (if using) and stir until melted.
- Season. Stir in garlic powder, onion powder, cumin, and green chiles (if using). Add jalapeño juice a teaspoon at a time, tasting as you go. Add salt if needed.
- Adjust thickness. If too thick, add warm milk a splash at a time. If too thin, simmer gently 1–2 minutes on low, stirring.
- Serve. Pour into a bowl and serve warm with tortilla chips. For parties, keep warm in a slow cooker on warm, stirring occasionally.
Notes
Keep heat low to prevent grainy or oily queso.
Reheat leftovers with a splash of milk, stirring often.
For spicier queso, add chopped jalapeños or use pepper jack in place of Monterey Jack.
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